Snickers Cheesecake Bars

If you've read any of my recent recipes, you obviously know I have a problem. I am obsessed with cheesecake. So here we go...next on the list is Snickers Cheesecake Bars. 

These bars are super creamy with the perfect Oreo crust. The bits and pieces of Snickers throughout add just the right amount of sweetness.

I could probably eat cheesecake every day. But, since my metabolism doesn't agree with me, I had to figure out a way to not feel so guilty eating them. I cut the fat by using fat free cream cheese and Greek yogurt. You can't even taste a difference!

This cheesecake recipe is deliciously indulgent and perfect for anyone that loves an ooey gooey Snickers bar. It was a huge hit with with our friends and I hope you enjoy it as much as we did! :)

Snickers Cheesecake Bars

Ingredients:

FOR THE CRUST 

1/2 cups chocolate cookie crumbs (I used Oreos)
4 tablespoons melted butter
FOR THE FILLING
12 ounces (1 1/2 packages) plain cream cheese, softened (I used reduced fat)

1 large egg
1/4 cup granulated sugar

1 tsp vanilla extract
1/3 cup fat free Greek yogurt
16 Snickers Minis, chopped into bite-sized pieces
FOR THE GLAZE 

3/4 cup semisweet chocolate chips 

3 tablespoons unsalted butter

Directions:
Preheat oven to 350 degrees. Line an 8x8 inch pan with foil.

For the Crust:
Stir the cookie crumbs and butter together in a bowl. Press into the lined pan. Bake for 7-10 minutes and then cool while you make the filling.

For the Filling:
Beat cream cheese, egg, sugar, and Greek yogurt, and vanilla together with a hand or stand mixer until smooth and creamy. Stir in your candy pieces and spread the mixture over your cooled crust. Bake for 30-35 minutes, or until the cheesecake has set up. Let cool completely.

For the Chocolate Glaze:
Melt the chocolate and butter together over a double boiler, or carefully in the microwave for 20 second intervals. Stir until smooth. Spread the glaze over the bars using a silicone spatula or offset frosting spatula. Chill for at least 3 hours before cutting into bars.

Almond Joy Bars

I love coconut. Most people don't like it, but I am a huge fan. Almond Joy candy bars are one of my favorites. These bars are a spin on the classic and it definitely has all the flavors of an Almond Joy.

You start with a buttery crust, topped with sweet and rich coconut. And you can't forget the chocolate! A smooth layer of semi-sweet chocolate sets it off. The resulting combination is a rich and delicious treat!

The original is made for a 9x13 pan, but since the bars are so decadent, I decided to cut the recipe in half and it was perfect for an 8x8 inch pan.

Almond Joy Bars

Recipe adapted from Glorious Treats

Ingredients:

1/2 stick unsalted butter, at room temperature

1/4 cup light brown sugar

1/4 teaspoon salt

3/4 cups flour

1/2 -14 oz can sweetened condensed milk

1/2 -14 oz bag sweetened, shredded coconut

1/2 teaspoon vanilla extract

3/4 cups sliced almonds

4 oz semi-sweet chocolate

Directions:

Toast the almonds by spreading them in a thin layer on a baking sheet and baking at 375 degrees for 5-7 minutes. Keep a close eye on them, so they don't over bake. They should be a light golden brown.

Line an 8x8 inch baking pan with foil that hangs over the edge. Spray the foil with a light layer of cooking spray.

Make the crust

With a mixer, or food processor, blend the butter and sugar until smooth and fully combined. Add flour and salt, and blend lightly until almost incorporated. Add 1 cup of cooled, toasted almonds, and blend until just combined.

Press crust into the bottom of the prepared pan.

Bake 5-6 minutes in a pre-heated oven at 350 degrees.

Make the coconut filling

In a bowl, mix the sweetened condensed milk, coconut and vanilla. Spoon the mixture onto the crust, spreading gently.

Bake for 15-20 minutes, until the coconut is a nice golden brown.

Melt the chocolate in the microwave. Use short intervals of 30 seconds or so, stirring between intervals, and removing from microwave when the chocolate is almost, but not fully melted. Stir until fully melted.

Spread the melted chocolate over the baked coconut bars. Sprinkle the remaining 1/2 cup toasted almonds on top chocolate.

Place coconut bars in the refrigerator for about 1 hour, until chocolate has hardened.

Peanut Butter Butterfinger Cheesecake Bars

Peanut butter, butterfingers, and cheesecake are all on my list of favorites so when I saw these cheesecake bars, I knew had to make them. I've made these a few times before but wasn't able to get any good photos before they were all gone! 

I'm always looking for a good excuse to bake, so when my good friend Brittiany asked me to make dessert for her bf's birthday, I knew these would be a hit! The cheesecake layer was creamy and smooth with just the right amount of butterfingery goodness. The hint of peanut butter from the crust lingers in your mouth and is sooo good!

Butterfinger Cheesecake Bars

Recipe adapted from Lauren's Latest

Ingredients:
Crust
1 package peanut butter cookie mix (17.5 oz)
1/4 cup melted butter

Cheesecake Filling
2 packages 8 oz. cream cheese, softened
1/3 cup sugar
1 tablespoon vanilla extract
2 eggs
1 tablespoon all purpose flour
6 fun size Butterfinger chocolate bars

Directions:

Preheat oven to 350 degrees. Line a 9×13 dish with foil or parchment and set aside.

Combine cookie mix and melted butter. Press into prepared dish and bake for 10-13 or until the edges are lightly brown.

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 25-30 minutes or until cheesecake has set.

Cool to room temperature, then refrigerate until completely chilled. Cut into bars and serve.