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.
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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Meal Plan Monday #107 // Foodie Friday // Delicious Dishes Recipe Party // Celebrate 365 Blog Party ~ Chocolate
xoxo
Meal Plan Monday #107 // Foodie Friday // Delicious Dishes Recipe Party // Celebrate 365 Blog Party ~ Chocolate
xoxo
