These bite sized treats are creamy, chewy, and chocolatey with a crunchy toffee crust.  They’re a great way to use up leftover halloween candy.

These won 1st place (out of 14 entries) at my sister’s company’s baking contest.  It was their annual fund raising event for charity (United Way).  The winner is determined by the employees’ votes.  Last year was my first time competing and I submitted caramel popcorn.  Unfortunately, only 3 people chose to sample it. 🙂  But of the 3 people that sampled it, 2 voted for it.  So I consider that a success.  🙂  (See the recipe for my caramel popcorn here.)

Chocolate Bar Cheesecake Bites Recipe

makes 48 bites using a mini muffin pan; adapted from Picky Palate’s Snickers Caramel Cheesecake Cookies

1 3/4 cups graham cracker crumbs

2/3 cup toffee bits

8 tbsp unsalted butter, melted

24 fun sized chocolate bars, cut in half crosswise (ie. Mars bars, Snickers bars, etc.)

2 x 250 g packages of cream cheese, at room temperature

scant 1 cup granulated white sugar

4 tbsp all purpose flour

2 large eggs

1 tbsp vanilla extract

Preheat the oven to 350 degrees F.  Grease a mini muffin pan with vegetable cooking spray and set aside.  Make the crust by mixing together the graham cracker crumbs, toffee bits and melted butter.  Press a scant tablespoon of the crumb mixture firmly into the bottom of each of the mini muffin cups.  You can use your fingers or the end of the handle of a wooden spoon.  Bake for 3 minutes and then set aside.