Butterfinger Cookie Dough Cheesecake Bars
Line 8×8 pan with nonstick foil. Preheat oven to 375.
Ingredients:
Chocolate chip cookie layer (*SHORTCUT TIP-YOU COULD USE PILLSBURY REFRIGERATED COOKIE DOUGH INSTEAD)
- ½ cup butter
- ½ cup brown sugar
- 1 egg
- ½ teaspoon vanilla
- ¾ cup flour plus 2 tablespoons
- 1 cup mini chocolate chips + 1/2 cup for top
- Melt the butter in a microwave safe bowl. Stir in sugar, egg, vanilla. Add flour and chips. Chill for a few minutes.
- 5 King Size Butterfinger bars
Cheesecake layer
- 8oz.cream cheese, room temperature
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- Electric mix all of the above until smooth. Press 3/4 of the cookie dough into the bottom of the pan. Top it with the butterfinger bars. Pour on the cheesecake mixture and smooth it. Plop the remaining cookie dough on the top and bake for about 40 minutes. Cool to room temp and chill until firm.
adapted from BAKERS ROYALE
Tyree Robinson says
How do you assemble this????
Shannon says
Tyree, looks like you just put cookie dough on the bottom, then butterfingers, then more cookie. Pretty easy to follow by the pictures and looks yummy!
Debra Kapellakis says
🙁 I miss Butterfingers…
Rosie Buczkowski says
What size pan do you use??
Hugs & Cookies xoxo says
8×8
Mary Rowley says
Should I use a glass or metal pan?
Hugs & Cookies xoxo says
metal