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!
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
1/2 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.