Butterfingers Cheesecake Bars Recipe

Butterfingers Cheesecake Bars Recipe

Butterfingers Cheesecake Bars Recipe

Well, Junior year started off with a bang. There’s not much of an update in that respect, I guess. I really like all my teachers (yay! That makes school so much more fun!), and the new schedule that the school implemented was a really good idea. I am already used to it and I, quite honestly, love it. I’m in a play, which is also proving to be pretty fun, as my role is small enough that it isn’t stressful at all, but present enough that I get to be part of all the fun and shenanigans. I continue to be awed by the school that it’s hosted by. There were ramen noodles in the drinking fountain… explain that one to me!

I assume you have probably already guessed about what my review is going to say-let’s see- I think I like cream cheese… just a little… alright, maybe love… like, unconditionally… And have I ever mentioned my love for butterfingers? Yes, they have a special place in my heart. Alright, not really, but you get the point. I love these bars! If you’re a fan of candy, these bars are a very rich cross between homemade heaven and candy. They are soft, creamy, chocolatey, peanut-buttery, and absolutely melt in your mouth. Give them a try!

This recipe serves 20 and takes about 1 hour to make.

Yield: 36 small squares

Butterfingers Cheesecake Bars (by Lauren’s Latest):

For the crust
16 whole nutter butter cookies
1/4 cup melted butter

For the filling
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 egg
1/2 tablespoon all purpose flour
6 fun size Butterfinger chocolate bars

For the topping
3/4 cup semi sweet chocolate chips
3 tablespoons butter


1. Preheat oven to 325 degrees. Line a 9×9 square dish with lightly greased foil or parchment and set aside. Grind nutter butter cookies in a food processor until the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press into prepared dish and set aside.

2. In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop butterfingers and fold into the cheesecake mixture. Pour over top nutter butter crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.

3. Pour chocolate chips and butter into a small bowl and microwave , stirring every 20-30 seconds. (If your chocolate is almost melted, don’t put it back into the microwave! Just keep stirring- the residual heat will continue to melt the chocolate completely) Spread melted chocolate over the top of the bars evenly and place back into the refrigerator for 5-10 minutes to harden the chocolate.

4. Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.

5. Enjoy!


Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe

I think that the past two days (July 24th and 25th) were the nicest summer days yet (at least in my area). There was a cool breeze, but  it was still pleasantly warm… the perfect combo! It was nice not to have one of those beastly hot days where I go outside and instantly feel like I was poached in my own sweat. Ick!!! We’ve also had plenty of rain, and let me tell you that I’m absolutely loving that! I think that one of my favorite things to do is to sit and watch a thunderstorm. They’re just so awesome!!! My favorite kind of thunderstorms are the ones where I look up toward the sky and I see those big, puffy, periwinkle-blue storm clouds ahead; then there’s a breeze, and best of all, the smell of rain. It’s probably the best smell ever to be in existence.

Alright, so I guess at this point you’re wondering if the weather talk ties in at all. Well, originally, I was going to say that the perfect summer day calls for the perfect summer dessert. :) I was never really looking for a recipe with rhubarb until I had a ton of leftover rhubarb from making pie. I literally had enough to make another  pie, but, of course, I didn’t want to wear out the eaters on rhubarb pie. :) So, I poked around and found this recipe in a cookbook that my Mom gave me last year. I had to give my mom a good tease because when I told her that I wanted to make these bars, she was very hesitant. She thought that no one would be able to taste the rhubarb, but she didn’t know that the recipe called for four cups of rhubarb… with that, everyone would be able to distinguish it’s great flavor! Well, when everyone dug in, she was the first one to say that the bars were fabulous. I totally agree with that statement. The crust is a butter-y shortbread and the creamy, flavorful, custard filling makes the whole thing delightfully gooey. The cream cheese frosting tasted great (how could it not? It has cream cheese!!!)  and was nice and fluffy. It was a nice finish to a perfect summer day!

Rhubarb Custard Bars Recipe (adapted from TasteofHome Cookies):

For the Crust:

2 cups flour

1/4 cup sugar

1 cup cold butter

For the Custard Filling:

2 cups sugar

7 tbsp. flour

1 cup vanilla yogurt

3 eggs

4 cups chopped rhubarb (about 1/2 inch pieces)

1 cup chopped strawberries

For the Frosting:

6 oz. cream cheese

1/2 cup sugar

1/2 tsp. vanilla extract

1 cup heavy whipping cream, whipped


1. Preheat the oven to 350 degrees and set out one greased 13×9 inch pan.

2. For the Crust: Mix the flour and sugar together in a medium bowl. Cut in the butter and mix it with your hands until it is a course, crumbly mixture. Press the dough into the prepared 13×9 inch pan and bake it for 15 minutes before removing it from the oven. The dough will not appear golden brown or done baking at all, but definitely take it out after 15 minutes because it will bake some more later. :) There is no need to cool the crust.

3. For the Custard Filling: In a large bowl, combine the sugar, flour, yogurt, and eggs until smooth. Add the chopped rhubarb and strawberries and mix well. Gently pour it into the 13×9 inch pan, on top of the baked crust. Continue to bake the bars for 45 minutes or until the custard has set and the edges turn golden brown. Allow the pan to cool for half an hour before moving it to the refrigerator to cool completely.

4. For the Frosting: Beat the cream cheese, sugar, and vanilla together until smooth. Fold in the whipped cream. When the bars are fully cooled, spread the frosting over the top of the bars.

5. Serve and enjoy the taste of summer!

Hello Dollies (Magic Cookie Bars) Recipe

Hello Dollies (Magic Cookie Bars) Recipe

Hello Dollies (Magic Cookie Bars) Recipe

Hello Dollies (Magic Cookie Bars) Recipe

Hello Dollies (Magic Cookie Bars) Recipe

I had never had Hello Dollies before today (I adapted this recipe from a cookbook loaned to me by my piano teacher, so I don’t know who to source). Anyway, as always, I was really in the mood for baking… and using a recipe that included coconut. :) This recipe is definitely a keeper. I love the gooiness! It’s a wonderful combiniation of a soft and  buttery crust with sweetened condensed milk (which you can never go wrong with!), a crunch from the pecans, flavor from that fabulous coconut, and a final melty touch of chocolate. Not to mention that theses bars are super super easy to make. My mom told to hide them from her. I know I’ve done a good job when she gives me that verdict!

Hello Dollies (Magic Cookie Bars) Recipe:

2 cups crushed graham crackers

1/2 cup (1 stick) butter

1 (14 oz.) can sweetened condensed milk

1 1/2 cups coconut

1 cup pecans (or nuts of your choice)

3/4 cup (6 oz.) milk chocolate chips


1. Preheat the oven to 350 degrees (325 degrees if you are using a glass pan) and set out an ungreased 13×9 inch pan.

2. Put the stick of butter in the pan; place the pan in the oven until the butter has melted completely. Remove the pan from the oven and stir the graham cracker crumbs into it. Press the crust firmly down and pour the sweetened condensed milk over it. Next, sprinkle all of the coconut over the milk… then sprinkle the nuts on. Last but not least, sprinkle the chocolate chips on.

3. Bake the bars for 25-30 minutes or until the edges of the bars start to turn golden brown.  Allow the bars to cool in the pan coompletely. Note: They will make a mess if you don’t cool them completely! :)

4. “Mmm, these are good. MMMM! Oh, mmm! Mmmm!

Ooey Gooey Bars Recipe

Ooey-Gooey Bars Recipe

Ooey-Gooey Bars Recipe

Ooey-Gooey Bars Recipe

Ooey-Gooey Bars Recipe

This is my family’s go-to classic. Whenever a guest comes to our house and we can’t decide what they would like, we end up making this recipe (bingo!).  You can never go wrong with something called “Ooey-Gooey Bars” . :) This recipe is super easy to whip up as well as tasty. The crust is nice and buttery and tastes like (actually it literally is) a cake and I love the cream cheese top that makes it ooey and gooey… these bars are sweet, savory, and simple. :)

Ooey-Gooey Bars Recipe:

For the Crust:

1 box yellow cake mix

1/2 cup (1 stick) butter, softened

1 egg

For the Filling:

1 (8 oz.) package cream cheese

2 eggs

1 lb. ( 3 1/2 cups) powdered sugar

1 tsp. vanilla


1. Preheat the oven to 350 degrees and set out a greased 13×9 inch pan.

2. In a medium mixing bowl, hand (litterally… use your hands) mix the butter, cake mix, and egg until the butter and egg is well incorporated and the cake mix it like a dough. Pat the dough into the prepared pan and set aside.

3. For the filling: With an electric mixer, beat the cream cheese, eggs, and vanilla until smooth. Add the powdered sugar and SLOWLY mix so you don’t get a mushroom cloud of sugar in your kitchen. (This may have happened to me one time, so I’m kind of speaking from experience:) Pour the mixture over the unbaked crust.

4. Bake for 30-40 minutes or until the cream cheese just starts to turn a golden brown. A knife will never come out clean, so don’t even think about using it… there’s a reason that they’re called Ooey-Gooey Bars. Allow them to cool.

5. Gobble up (and horizontally as well, I guess)!

Harvey Dent Brownies Recipe

Harvey Dent Brownies Recipe

Harvey Dent Brownies Recipe

You’re probably wondering about the name. Let me explain: if you have ever watched the second Batman movie (The Dark Knight), then you know that Harvey Dent is a character who seems good, but turns evil… and everyone in the movie feeds the illusion that he’s still good. The reason that I named this recipe after Harvey Dent was because these brownies are good (as in delicious!) but are truly evil in calories! And of course we all are feeding the illusion that they’re not so bad. Hee heeeee… two faced… just like Harvey Dent.  I took the liberty of re-naming these brownies due to an inappropriate name already given to them, and I would like to have a nice, clean blog.

Anyway, these brownies (by the Londoner) are super easy, delicious and total comfort food! They’re gooey, chocolaty, cookie-y, and all around delicious. (I think that it’s best served warm out of the oven with a scoop of vanilla ice cream.)

Harvey dent Brownies Recipe:

1 chocolate chip cookie box mix

1 brownie box mix

20-ish Oreo cookies

1 tsp. oil

1 tsp. water


1. Preheat the oven to 350 degrees and grease an 8×8 inch pan.

2. Follow the directions for the cookie dough on the back of the chocolate chip cookie mix and add 1 tsp. water and 1 tsp. oil to help it stay moist as it will be baked longer than the suggested time.

3. Press the dough onto the bottom of the greased pan and layer with enough whole Oreo cookies to cover the dough.

4. Follow the directions on the back of the brownie mix for batter and pour the batter over the Oreo-cookiedough arrangement.

5. Bake for 30-35 minutes or until edges of the brownie have set. The center should be gooey and a knife will not come out clean if inserted.

6. COOKIE!!! NOM NOM NOM NOM!!!! (Say to yourself in cookie monster voice.)

Peanut Butter Candy Bars Recipe

Peanut Butter Candy Bars Recipe

Peanut Butter Candy Bars Recipe

Another delectable crowd pleaser: Peanut Butter Candy Bars. It is also my brother’s claim to fame, so I’ll let everyone know that he can make these bars more mean than anyone else ever could! As I made the bars, he constantly joked that I should give him the credit for the recipe, even though we’ve had this recipe for (practically) ever. Anyway, this recipe is wonderfully addicting (and makes you super thirsty!) They’re no-bake, so they take practically no time to prepare, and I can guarantee that any kid will love these bars! Being thirteen lets me in on the kids side of the world and over any evilly tasty recipe  they all go berserk. Trust me on this one!

Peanut Butter Candy Bars Recipe:

1 cup peanut butter

1/2 cup (1 stick) butter

3 cups (1 lb.) powdered sugar

1/2 cup brown sugar

1/2 tsp. vanilla

6 oz. chocolate chips


1. Mix all ingredients except chocolate chips in electric mixer. Peanut Butter mixture will be crumbly.

2. Press mixture into ungreased 12×8 inch pan. In a microwave or over the stove, melt the chocolate until smooth. Then pour the melted chocolate over the peanut butter mixture, spreading evenly.

3. Let chocolate cool ( will take about ten minutes-ish at most), and the bars are ready to eat.

4. Dig in!

World’s Best Brownies Recipe

World's Best Brownies Recipe- Merlin

World’s Best Brownies Recipe- Merlin

World's Best Brownies Recipe- Merlin

World’s Best Brownies Recipe- Merlin

World's Best Brownies Recipe- Merlin

World’s Best Brownies Recipe- Merlin

Alright… so why do these brownies have  Merlin written on them? My sister and I are HUGE fans of BBC’s Merlin and we were watching the finale of the last season ever to air. So, I messily wrote Merlin on the treats and we munched away at the brownies during that last two episodes. Good times. :) There are few shows that I consider to be worthy of watching. Merlin is one of the only ones that I’ve ever gotten hooked on. I LOVE THAT SHOW!!!!!!!!!!! You have to pardon the CGI, though. The CGI is terrible. But, you have to give them some credit for working with a limited budget.

Anyway, you may think that you’ve already found your favorite brownie recipe, but this one is great! It is moist, sweet, quick, easy, classic, and still new. Everyone who tastes these brownies loves them! The  fudgey frosting is a wonderful complement.

World’s Best Brownies Recipe:

For the Brownies:

3/4 cup butter

4 oz. (4 squares) unsweetened chocolate

4 eggs

2 tsp. vanilla

2 cups white sugar

1 1/3 cups flour

For the Frosting:

6 Tbsp. butter

1 oz. (1 square)

1/4 cup milk

3 cups powdered sugar

1 tsp. vanilla

Directions for Brownies:

1. Preheat oven to 350 degrees and set out a greased 13×9 inch pan.

2. Over medium heat, melt the butter and chocolate together until smooth.

3. In a medium sized bowl, hand stir eggs, vanilla, sugar, and flour together. Add melted butter-chocolate mixture and hand stir until well combined. Note: It is important that you hand stir the ingredients.

4.Pour into the 13×9 inch pan and bake for 17-23 minutes or until inserted knife comes out clean.

5. Let the brownies cool in the pan.

Directions for Frosting:

1. Over medium heat, melt butter and chocolate together.

2. Remove from the heat once melted and add vanilla and powdered sugar. Last, add milk. Stir until the frosting is smooth.

3. Spread frosting evenly over brownies.

4. Serve warm or with a scoop of ice cream… OR hoard it all for yourself. Happy New Year!!! (I cannot believe that it’s already 2013…)

World's Best Brownies Recipe

World’s Best Brownies Recipe

World's Best Brownies Recipe- Roses

World’s Best Brownies Recipe- Roses

(In explanation to the roses and other decor, I will let you know that I received some cake-decorating utensils on Christmas. Since then I’ve been itching to use them! I have never decorated anything or made frosting roses, so this was all new to me. I had a ton of fun!!!)

Butterfinger Blondies Recipe

Butterfinger Blondies Recipe

Butterfinger Blondies Recipe

There were many mixed reviews on this recipe- I couldn’t decide whether to post it or not. In the end, I think you know what I decided. I-personally- think that it was good but could have been better.  Other people loved it, and still others thought that it was a very average dessert.  Anyway, these blondies had a bit of a cake-y texture and the frosting I thought did not quite complement it enough. It was still good, don’t get me wrong, but I think that I will still modify and/or re-post this recipe after Christmas. I have some brilliant ideas in store for this recipe that I know will make it great!!!

Butterfinger Blondies Recipe (by NECCO):

1 cup light brown sugar

1/2 cup white sugar

1 cup (2 sticks) butter

2 eggs

2 tsp. vanilla

2 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

2 cups chopped or crumbled Butterfinger

Buttercream Frosting:

2 1/2 cups powdered sugar

1 cup (2 sticks) butter

chopped Butterfinger, to garnish


1. Preheat the oven to 350 degrees and set out a greased 13×9 inch pan.

2. Cream brown sugar, white sugar, butter, vanilla, and eggs together in a mixer until smooth.

3. In a separate bowl, mix the flour, baking soda, and salt. Mix flour mixture and creamed mixture together on low speed until thoroughly combined. Add the Butterfinger.

4. Spread dough into the 13×9 inch pan and bake for about 25-30 minutes or until knife comes out clean.

5. Mix frosting ingredients together and wait until blondies are completely cool before frosting them. Garnish them with some chopped up Butterfinger (however much you like) and serve.

6. Enjoy!

Apple Küchen Recipe

Apple Küchen Recipe

Apple Küchen Recipe

For all those who don’t know what the word “küchen” means, I will tell you that it’s simply the German word for “cake.” It is a slightly deceiving name for the recipe, however. It tastes better than any average cake but it’s not really very cake-like. What it is is very scrumptious! The crust is buttery and soft and tastes like a cake in and of itself while the apples and cinnamon add a wonderfully festive fall flavor. The topping adds a nice smooth, creamy taste that will give your taste-buds something to party about. You would be crazy not to love this quick, easy, and delicious recipe!

Apple Küchen Recipe:

1/2 cup (1 stick) butter, melted

1 box yellow cake mix

2 1/2 cups sliced peeled apples

1/2 cup sugar

1 tsp. cinnamon

1 egg

1 cup sour cream


1. Preheat oven to 350 degrees and set out ungreased 13×9 inch pan.

2. Mix the butter and cake mix. Pat into the pan and bake for 10 minutes.

3. Arrange apple slices neatly on warm crust.

4. Mix the sugar and cinnamon and sprinkle over the apples

5. Mix the egg and sour cream and drizzle over top.

6. Bake for 25 minutes.

7. Unfortunately, you’ll have to share your creation. I know… it’s a bummer, isn’t it?