Peanut Butter Crunch Cheesecake Squares

1/2 cup all purpose flour
1/4 cup pecans, finely chopped
3 tablespoons light brown sugar
3 tablespoons butter, melted
8 oz. cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon lemon juice
3/4 teaspoon vanilla
12 fun size Butterfingers, coarsely chopped
5 fun size Butterfingers, finely chopped

1. Heat oven to 350 degrees. Line an 8x8 baking pan with foil, allowing foil to hang over 2 sides.

2. In a medium bowl, whisk together flour, pecans, & brown sugar. Stir in the butter and mix until all dry ingredients are moistened and crumbly dough forms. Press into the bottom of pan. Bake at 350 degrees for 14 minutes, until lightly browned. Remove from oven.

3. In another medium bowl, beat the cream cheese and sugar until smooth. Beat in egg, lemon juice, and vanilla until combined. Stir in the 12 coarsely chopped Butterfingers. Pour into the baked crust. Bake at 350 degrees for 25 minutes. Remove from oven and sprinkle the finely chopped candy over top.

4. Cool completely. Gently lift from the pan and pull back the foil. Cut into 6 squares. Refrigerate until serving.

A yummy way to get rid of some of that Halloween candy!