Peanut Butter Crunch Cheesecake Squares

1/2 cup flour

1/4 cup pecans, finely chopped

3 tbsp light-brown sugar

3 tbsp butter, melted

1 pkg (8 ounces) cream cheese, softened

1/4 cup sugar

1 egg

1 tbsp lemon juice

3/4 tsp vanilla

12 fun-size Butterfingers, coarsely chopped

(about 3/4 cup)

5 fun-size Butterfingers, finely chopped

Heat the oven to 350 F. Line an 8 x 8 inch baking pan with nonstick foil.

Allow the foil to hang over the two sides. In a medium-size bowl, whisk

together the flour, pecans, and the light-brown sugar. Stir in the butter. Mix

until all the dry ingredients are moistened and a crumbly dough forms. Press

into the bottom of the prepared baking pan. Bake at 350 F for 14 minutes or

until lightly browned. Remove from the oven. In another medium-size bowl, beat

the cream cheese and the sugar until smooth. Beat in the egg, lemon juice, and

vanilla until combined. Stir in 3/4 cup coarsely chopped candy. Pour into the

baked crust. Bake at 350 F for 25 minutes. Remove from the oven. Sprinkle

with the finely chopped candy over the top. Cool completely. Gently lift from

the pan and pull back the foil. Cut into bars. Refrigerate until serving.

Makes 36 cookies