Butterfinger Caramel Cheesecake Bars Recipe

Introduction

These Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling loaded with crunchy Butterfinger pieces. Topped with smooth caramel and optional melted chocolate, they’re a decadent treat perfect for any occasion.

Ingredients

• 1½ cups (150g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• 6 tablespoons (85g) butter, melted
• 16 oz (454g) full-fat cream cheese, softened
• ½ cup (100g) granulated sugar
• 2 large eggs
• ½ cup (120g) full-fat plain Greek yogurt (or full-fat sour cream)
• 1 teaspoon (5ml) vanilla extract
• 2 tablespoons (16g) all-purpose flour
• 1 cup (150g) chopped Butterfinger candy bars, divided
• ½ cup (160g) caramel sauce, plus more for drizzling
• ½ cup (85g) semi-sweet chocolate chips, melted (optional)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal.
2. Step 2: In a medium bowl, mix graham cracker crumbs with ¼ cup granulated sugar. Stir in melted butter until the mixture feels like wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
3. Step 3: In a large bowl, beat softened cream cheese with ½ cup granulated sugar until smooth and creamy. Add eggs one at a time, mixing on low speed until just combined after each addition.
4. Step 4: Mix in Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Gently fold in 1 cup of chopped Butterfinger candy bars.
5. Step 5: Pour the cheesecake batter over the pre-baked crust, smoothing the top evenly. Bake for 35 to 40 minutes, until edges are set and center slightly jiggles. Let cool completely at room temperature.
6. Step 6: Once cooled, spread caramel sauce evenly over the cheesecake. Sprinkle remaining chopped Butterfinger bars on top and gently press to adhere. If desired, drizzle melted semi-sweet chocolate over the bars.
7. Step 7: Refrigerate for at least 4 hours or overnight until fully set. Use parchment overhang to lift bars from the pan. Cut into 16 squares, wiping knife clean between cuts for neat edges.

Tips & Variations

• For extra richness, swap Greek yogurt with full-fat sour cream.
• Use crunchy peanut butter or chopped peanuts as an added topping for a nutty twist.
• Drizzle white chocolate instead of semi-sweet for a sweeter finish.
• To avoid cracking, don’t overbake; the center should still jiggle slightly when done.

Storage

Store cheesecake bars in an airtight container in the refrigerator for up to 5 days. For best texture, let them come to room temperature before serving. You can also freeze bars for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different candy instead of Butterfinger?

Yes, you can substitute with other crunchy chocolate bars like Heath or Snickers, but it will change the flavor profile slightly.

Can I make these bars ahead of time?

Absolutely. They benefit from chilling overnight to fully set and allow flavors to meld beautifully.