pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces. ...
Use baking chocolate bars. If you have to use chocolate chips, use a quality brand with a higher percentage of cocoa butter like Guittard or Ghirardelli. Many other chocolate brands contain less cocoa butter and will not melt as seamlessly and can leave you with stubborn chocolate pieces AKA ...
Sprinkle with the remaining Butterfinger candy pieces. Place the cake, uncovered, in the refrigerator. Let chill about 20 minutes before cutting the cake into squares. The cake is chilled uncovered so the Butterfinger candy pieces stay fresh and crisp as the cake cools. The Spruce Eats / ...
Remove from pan and cut into 1-inch pieces. Melt a few blocks of candy coating in microwave then dip squares to completely cover. Set on wax paper or aluminum foil to set up. Note: I used 8 out of 12 blocks of candy coating on the candy I made, be sure you have enough on hand...
Pour the mixture into your prepared baking pan. Let it cool on the counter for about 20 minutes, and then sprinkle the rest of yourcandy cornon top. Note:Use the bottom of a glass to push thecandy cornpieces down into the fudge mixture and flatten the top. ...
Allow the candy to cool at room temperature for 2 hours. When cool and hard, remove the candy from the pan using a heavy sharp knife finish cutting the scored candy pieces. I chose not to cover the candies with chocolate as suggested in theoriginalrecipe since I was going to add them ...