Crispy Crunchy Cheesecake Bars. New Music From Ninetails.

“Knock Knock”

“Who’s there?”

“Woo”

“Woo who?”

“Don’t get so excited. It’s just a joke.”

And that bit of comedy is courtesy of the Nestlé Crunch website. They have some 1-800-Crunch line that has some of the most ridiculous stuff on it. Just like that Knock Knock joke.

Why the Nestlé?

This recipe calls for Crispy Crunch candy bars which I believe are Canadian and very similar to Butterfinger candy bars here in the States. Since I don’t really care for Butterfingers, I thought that Nestlé Crunch Bars would be a good substitute.

They were.

Honestly, that yummy cheesecake filling would go just fine with about any type of candy that you love. I’m thinking about using toffee bits next time. Then chopped peanut butter cups. And Kit Kats, too.


Crispy Crunchy Cheesecake Bars

Ingredients:

20 Fudgee-O cookies or chocolate filled Oreo cookies
1/4 cup melted butter
12 oz light cream cheese
1/4 cup brown sugar
1 Tbs agave syrup
1 large egg + 1 egg yolk
1 Tbs flour
1 Tbs pure vanilla extract
1 1/4 cup chopped Cadbury Crispy Crunch bars (I used Nestlé Crunch bars…approximately 5 ounces)
1 cup semi-sweet or bittersweet chocolate chips (or use a combination of both)
1/4 cup heavy cream

Directions:

1. Preheat the oven to 325℉.

2. Pulse cookies in food processor until finely ground. Add melted butter and pulse to slowly bring together. Press this mixture into an 8 inch square pan lined with parchment or non-stick aluminum foil.

3. Add cream cheese, sugar and agave to the food processor. Process until well combined and smooth.

4. Add egg, egg yolk, flour and vanilla. Process until completely blended.

5. Remove the chopping blade from the food processor bowl and stir in 1 cup of the chopped candy. Pour mixture on top of the cookie crust. Bake for 18-20 minutes until center is just about set.

6. Let cool for 15 minutes, then place in the refrigerator to cool for an additional 15 minutes.

7. Melt the chocolate chips and cream in a double boiler or carefully in the microwave. Spread over the cooled cheesecake and top with the remaining chopped candy. Let chocolate cool and set before slicing.

Recipe from Sweet Twist Of Blogging




Here is some new music from Liverpool’s Ninetails. It’s pretty interesting stuff.

Check out Ninetails on the band’s Website. You can pre-order the new EP, ‘Slept And Did Not Sleep’, and buy their other releases over at Superstar Destroyer Records.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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