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No-Bake Butterfinger and Pretzel Cheesecake
- 15 mini Butterfingers
- 3 ounces pretzel twists (about 1/2 cup)
- 2 tablespoons melted butter
- 1/4 cup cold water
- 1 packet unflavored gelatin
- 1-1/2 cup heavy cream
- 8 ounces cream cheese, softened
- 1/3 cup peanut butter
- 1/3 cup granulated sugar
- Pinch of salt
- 1/2 cup of Butterfinger and pretzel mixture
- 1/2 cup semisweet chocolate chips
- 1/2 cup heavy cream
Directions:View on Back to Her Roots
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