Mini 2-bite size Snickers candy bar cheesecakes with a crushed pretzel crust.
Keyword: snickers cheesecake
3full size Snickers candy barscoarsely chopped
1cupcrushed pretzel sticks
1/4cup melted butter
6ouncescream cheeseroom temperature
1/4cup. granulated sugar
1/3cupsemi sweet chocolate chips
3tablespoonscaramel ice cream toppingjar
Line the muffin tin with paper liners then preheat the oven to 325°.
Using either a food processor or zip-top bag, crush the pretzels into crumbs then add them to a medium size bowl. Pour in the melted butter and sugar and blend thoroughly.
Divide the pretzel mixture between the cups then using the back of a measuring spoon gently press onto the bottom of the liner.
Using a hand-held mixer blend the cream cheese, vanilla, granulated sugar and peanut butter together then fold in the eggs.
Stir about 2 1/2 of the coarsely chopped Snickers bars into the mix by hand. Set aside the remaining candy for garnish.
Divide the mixture between the cups (they should be almost full) and bake at 350 15-18 minutes. There may be a slight jiggle to them but they’ll continue to cook as they cool.
To make the GANACHE, pour the chocolate chips and milk into a microwave safe bowl and heat on high 30 seconds. Stir and if the chips aren’t all melted microwave a few more seconds until the ganache is smooth and a consistency that will let you drizzle it easily. If necessary add more milk a teaspoon at a time.
Once the cheesecakes are completely cool, drizzle the ganache over the top followed by a drizzle of caramel sauce then top with the remaining candy pieces. Refrigerate at least a couple of hours up to overnight.