Butterfinger Cheesecake Bars
Ingredients:
- chocolate cake mix - 1 package
- instant butterscotch pudding - 3.4 ounce box
- egg - 1
- peanut butter - 3 T
- canola oil - 3 T
- cream cheese, softened - 8 ounces
- sugar - 1/3 cup
- sour cream - 2 T
- egg - 1
- vanilla extract - 1/2 t
- Butterfinger bar, chopped - 1
- chocolate chips - 1/4 cup
- butterscotch chips - 1/4 cup
- Butterfinger candy bar, crushed - 1/2
Instructions:
In a bowl, mix until crumbly, cake mix, pudding mix, peanut butter, 1 egg and oil. Set aside 1 cup for topping. Press remaining mixture into an ungreased 9 x 13 inch baking pan. Bake in a preheated 350 degree oven for 10 minutes, cool completely on a wire rack.
In a bowl, beat cream cheese, sour cream and sugar until smooth. Add 1 egg and vanilla, beat on low speed until just combined. Fold in crushed butterfinger, spread over cooled crust. Sprinkle with reserved crumb mixture. Bake for 15 - 20 minutes or until filling is set.
Sprinle top with butterscotch chips, chocolate chips and remaining crushed butterfinger. Return to oven, bake for another minute. Cool on wire rack 1 hour. Place in refrigerator for 2 hours or until cold. Cut into bars.
