Butterfinger Cheesecake Bars

These bars are the bomb dot com. For real they rocked my socks off. I was a little skeptical because I am not a Butterfinger loving girl, but my mom is so I thought she'd enjoy them. BUT I do loveloveloveeee nutter butters, which makes up the crust of these bars.There is just something about a crunchy crust and a creamy middle all topped off with chocolate. It throws my taste buds into straight happiness. This recipe is also like so dang easy, and you can practically call it a work out after you pound the heck out of the nutter butters with a rolling pin and whisk the cream cheese till ya can't whisk no mo'! (Unless you have all those fancy gadgets like a food processor and a stand mixer, but we can't all be so lucky) These bars are so totally good and I suggest making them. NOW.

Butterfinger Cheesecake Bars 

• 16 nutter butters
• 1/4 cup melted butter
• 6 oz cream cheese, room temperature
• 1/3 cup zoet dark chocolate spread (or nutella or peanut butter, whatever floats your boat)
• 1/3 cup sugar
• 1 tsp. vanilla
• 1 egg
• 1/2 tbsp. all-purpose flour
• bite sized butterfingers (the unwrapped ones)
• 3/4 cup white chocolate chips
• 3 tbsp. butter

Instructions

1.  Preheat oven to 350 degrees F and line a 9x9 pan with foil and an over hang.
2. Crush the nutter butters in a large baggie or in a food processor until you have crumbs, then add the melted butter.
3. Press into the bottom of your pan.
4. Whisk together the cream cheese, dark chocolate spread, and sugar in a large bowl until smooth.
5. Add in the egg, vanilla, and flour.
6. Chop up your butterfingers and fold into the cheesecake mixture, then spread over the crust layer.
7. Bake for 18-22 minutes until the cheesecake has set.
8. Cool to room temperature and then chill in the refrigerator.
9. Melt chocolate chips and butter in the microwave for one minute, then spread over cheesecake.
10. Chill in fridge until topping sets, then cut into delicious bars :)