Butter Crunch Cheesecake Bars

Crust
3/4 cup (1 1/2 sticks) butter, softened
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
2 cups all-purpose flour
1 cup walnuts, chopped

Filling
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
6 small (1 ounce each) chocolate-covered crispy peanut
butter-flavored candy bars (such as Butterfinger), chopped

Preheat oven to 350 degrees F.

Crust: In large bowl, beat butter on medium-high speed until smooth and creamy, 1 minute. Add sugars; beat 3 minutes or until smooth and fluffy. On low speed, beat in flour. Beat in nuts just until incorporated. Reserve 1 cup of mixture. Press remainder over bottom of ungreased 13 x 9 x 2-inch baking pan. Bake for 10 minutes. Transfer pan to wire rack; let cool slightly.

Filling: In large bowl, beat together cream cheese and sugar on medium-high speed until smooth, about 3 minutes. Add vanilla extract and eggs; beat for 2 minutes. Fold in candy bars. Spoon over baked crust. Sprinkle reserved crust mixture over top. Bake for 30 minutes or until the cheesecake layer is set. Transfer pan to wire rack; let cool to room temperature. Cut into 16 bars. Serve, or cover and refrigerate.

Makes 16 bars

Nutrient value per bar: 400 calories, 26 g fat (13 g saturated); 7 g protein; 36 g carbohydrate; 1 g fiber; 116 mg sodium; 81 mg cholesterol