Peanut Butter Crunch Cheesecake Squares
- 1 of 4 Heat oven to 350 degrees F. Line an 8 x 8-inch baking pan with nonstick foil, allowing foil to hang over two sides.
- 2 of 4 In a medium-size bowl, whisk together the flour, pecans and light-brown sugar. Stir in the butter and mix until all dry ingredients are moistened and a crumbly dough forms. Press into the bottom of the prepared baking pan. Bake at 350 degrees for 14 minutes, until lightly browned. Remove from oven.
- 3 of 4 In another medium-size bowl, beat the cream cheese and sugar until smooth. Beat in egg, lemon juice and vanilla until combined. Stir in 3/4 cup coarsely chopped candy. Pour into the baked crust. Bake at 350 degrees for 25 minutes. Remove from oven and sprinkle the finely chopped candy over the top.
- 4 of 4 Cool completely. Gently lift from pan and pull back foil. Cut into 36 squares. Refrigerate until serving. Makes 36 cookies.
Servings Per Recipe: 36
Per Serving: 7 g carb., 1 g pro., 70 kcal cal., 5 g Fat, total, 2 g sat. fat, 15 mg chol., 29 mg sodium, 0 g fiber