Love My Philly

If you’re anything like me, than in just a matter of hours, your kitchen is going to packed with fun sized candy bars. This is far from a from a crisis. I actually welcome the chocolate overload. When I get tired of the midnight chocolate snacking, this simple recipe is a great way to combine all of my fun sized candy bars into a delicious baked treat. If you’re feeling the candy overload, bake up a batch of cheesecake candy bar squares and pawn them off on your friends and neighbors. These are just too delicious to decline.

Cheesecake Candy Bar Squares

Makes: 24 servings, 1 square each

2 cups OREO Chocolate Cookie Crumbs
1/4 cup (1/2 stick) butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1teaspoon vanilla extract
4 eggs
4 (2.07 ounce) bars chocolate-coated caramel-peanut nougat bars, chopped, divided

PREHEAT oven to 350 degrees F.

Mix crumbs and butter; press firmly onto bottom of 13×9-inch baking pan.

BEAT cream cheese, sugar and vanilla extract in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Gently stir in 1 cup of the chopped candy bars. Pour over crust. Sprinkle with remaining chopped candy bars.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.

Size-Wise Enjoy a serving of this rich and indulgent treat on special occasions.

Chocolate-Covered Cheesecake Bars Prepare and bake as directed. Cut into 32 bars. Place bars on wire rack. Melt 1 (12 ounce) package BAKER’S Semi-Sweet Chocolate Chunks and 2 tablespoons shortening in saucepan on very low heat, stirring constantly. Pour chocolate mixture over bars to completely cover. Let stand until chocolate is firm. Store in refrigerator.

Makes 32 servings, 1 bar each.