BUTTERFINGER BLISS BARS

 When I was pregnant, I craved Butterfinger Blizzards from DQ. 

I never eat them now but when I saw a package of Butterfingers, my baking wheels started spinning, so I had to try a sweet treat of some kind seeing as I have a house full of boys who love butterfingers! These were such a hit, they were all devoured within 24 hours. This recipe is old but love pulling it out from time to time, ya know, when the craving for a Butterfinger hits. 
Yum  

I am all about substituting ingredients to make these babies less calorie laden. And guess what, you cannot even taste the difference. My husband even thought they were better this less fat and calories time around.

Now, let me tell ya, there is bliss in less calories!!

What you'll need-the I Can't Believe it's Not Butter sticks are terrific, tender baked goods every time!!

BUTTERFINGER BLISS BARS

INGREDIENTS

Crust-

16 whole nutter butter cookies or any other PB sandwich cookie

1/4 cup melted (1/2 stick) "I Can't Believe It’s Not Butter"

Cheesecake Filling-

1 (8 oz. Brick) 1/3 less fat cream cheese, softened

1/4 cup sugar/stevia blend (I use Domino and love!)

1 1/2 teaspoon vanilla extract

1 egg

1/2 tablespoon whole wheat flour

6 fun size Butterfinger chocolate bars

Topping-

3/4 cup semi-sweet chocolate chips

3 tablespoons "I Can't Believe It’s Not Butter" stick

 DIRECTIONS

Preheat oven to 325 degrees. Line a 9x9 or 8 1/2 x 11 square dish with parchment/waxed paper and set aside. Grind nutter butter cookies in a food processor until the consistency of graham cracker crumbs or be like me and put them in a gallon bag and smash with a meat mallet. Pour in melted butter and mix. Press into prepared dish and set aside.

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.

Pour chocolate chips and butter into a small bowl and microwave for 20-30 seconds. If your chocolate is almost melted, don't put it back into the microwave, just keep stirring, the residual heat will melt them. Spread melted chocolate on top of the bars evenly and place back into the refrigerator 5-10 minutes to harden the chocolate. Remove from refrigerator and using the parchment, remove the entire block of bars from the pan. Cut into bars and serve.  I like to cut into 36 small bars. Store in the refrigerator. Grab one quick, they'll be gone before you know it!

P.S. I am so honored to be the Blogger Spotlight over at KitchenThy.Me. Go check it out! Lots of Great recipes on that site! 

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