No-Bake Butterfinger™ Cheesecake Cups

Steps

• 1

  Line 12 regular-size muffin cups with paper baking cups. In medium bowl, mix crushed cereal, brown sugar and melted butter. Press about 2 level tablespoons of mixture into bottom of each muffin cup. Freeze 10 minutes.
• 2

  Meanwhile, in large bowl, beat cream cheese and peanut butter with electric mixer on medium speed about 1 minute or until smooth and creamy. Beat in pudding mix on low speed just until combined. Gradually beat in milk on low speed; continue beating until smooth and creamy. Measure out 1 cup chopped candy bars; stir into mixture until just combined.
• 3

  Spoon and spread about 1/3 cup cream cheese mixture into each muffin cup. Cover and refrigerate about 2 hours or until filling is set and chilled.
• 4

  Just before serving, top muffin cups with remaining chopped candy bars, about 1 tablespoon per cup.