Peanut Butter Crunch Cheesecake Squares Recipes

Steps:

• 1. HEAT OVEN TO 350*. LINE AN 8X8 INCH BAKING PAN WITH FOIL, COATED WITH NONSTICK SPRAY. ALLOW FOIL TO HANG OVER 2 SIDES.
• 2. IN A MEDIUM SIZE BOWL, WHISK TOGETHER FLOUR, PECANS AND BROWN SUGAR. STIR IN BUTTER, AND MIX UNTIL CRUMBLY. PAT INTO BAKING PAN AND BAKE FOR 14 MIN. REMOVE.
• 3. BEAT CREAM CHEESE,SUGAR,VANILLA,EGG, LEMON JUICE UNTIL SMOOTH. STIR IN CHOPPED 3/4 CUP CANDIES. POUR INTO BAKED CRUST PAN. BAKE FOR 25 MINUTES.
• 4. AFTER REMOVING FROM OVEN, IMMEDIATELY SPRINKLE REMAINING FINELY CHOPPED BUTTERFINGERS ON TOP. LET COOL.. LIFT FOIL OUT OF PAN, AND CUT INTO 36 SQUARES, AND STORE IN REFRIGERATOR ( THEY ARE BETTER THE NEXT DAY) ENJOY...

Steps:

• 1. Heat oven to 350 degrees.
• 2. For base, combine crumbs and 3 tablespoons sugar in small bowl.
• 3. Combine melted butter flavor shortening and one tablespoon milk.
• 4. Stir into crumbs.
• 5. Press lightly into 8 x 8 x 2-inch pan.
• 6. Bake at 350 for 20 to 22 minutes.
• 7. For filling, beat cream cheese and peanut butter in small bowl at medium speed of electric mixer until well blended.
• 8. Add 1/4 cup sugar, 1/4 cup milk and egg.
• 9. Beat well.
• 10. Stir in chopped nuts.
• 11. Spread over baked crust.
• 12. Return to oven.
• 13. Bake 20 to 22 minutes, or until set.
• 14. For drizzle, melt chocolate chips and butter flavor shortening on very low heat or at 50% power in microwave.
• 15. Stir to combine.
• 16. Drizzle from end of spoon back and forth over top.
• 17. Chill.
• 18. Cut into 2 x 2-inch squares.
• 19. Cover.
• 20. Store in refrigerator.