CRUST:
All the recipes by the chef Gordon Ramsay
CRUST:
1. COOKIE PORTION: 30 OUNCES PILLSBURY COOKIE DOUGH, DIVIDED
2. For the Cheesecake
1 8-oz. cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
Directions:
Preheat oven to 350 degrees. Line a 9×9 pan with nonstick foil and press in half the cookie dough. Beat all of the cheesecake ingredients until smooth and pour over the cookie dough. Flatten the rest of the cookie dough the best you can and lay on top of the cheesecake. Bake for 35 minutes or until cheesecake layer is set. Cover the bars with foil if browning too much. Let cool to room temp. Chill until cold before cutting and add a chocolate drizzle, if desired.
Ingredients:
20 ounces Pillsbury cookie dough (or homemade)
7 full size Butterfinger Bars
1 Godiva Milk Chocolate Bar or brand of choice
Press about half of the cookie dough (10 ounces) into an 8×8 pan lined with nonstick foil. Lay 5 butterfinger bars on top. Press the remaining half of dough (10 ounces) on top of the bars to cover them. Bake at 350 for 25-30 minutes. While they bake, chop the last 2 Butterfinger bars and one Godiva milk chocolate bar. Once you remove them from the oven, lightly press on all of the chopped candies so they will stick. Cool completely before cutting.
Inspired by Pipandebby
Homemade Cookie Recipe if you choose:
This
cookie recipe yields 40 ounces of dough. You will need only 20 ounces
(or half of it) for these butterfinger bars. You can freeze the other
half of this recipe and bake them off as cookies at 350 for 10-12 mins.
2 1/4 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips
Instructions:
Preheat
oven to 350 degrees. Line 8×8 pan with nonstick foil. Beat butter and
both sugars until well blended. Add in vanilla, egg and yolk until light
and creamy. Add in flour, salt and baking soda just until incorporated.
Stir in chocolate chips by hand. Divide this dough in half. Place
half in the freezer for cookies another day.
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