Butterfinger Caramel Cheesecake Bars Recipe
Indulge in the rich and creamy Butterfinger Caramel Cheesecake Bars featuring a buttery graham cracker crust, smooth cream cheese filling studded with chopped Butterfinger candy bars, topped with luscious caramel sauce and extra candy pieces for crunch. These bars are a perfect blend of sweet, salty, and crunchy textures, ideal for dessert lovers seeking a decadent treat that combines classic cheesecake with the fun of candy bars.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Total Time: 4 hours 68 minutes (including chilling time)
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- 6 tbsps (85 g) butter, melted
Cheesecake Filling
- 16 oz (454 g) full-fat cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs
- ½ cup (120 g) full-fat plain Greek yogurt or full-fat sour cream
- 1 tsp (5 ml) vanilla extract
- 2 tbsps (16 g) all-purpose flour
- 1 cup (150 g) chopped Butterfinger candy bars
Topping
- ½ cup (160 g) caramel sauce, plus more for drizzling
- 1 cup (150 g) chopped Butterfinger candy bars
- ½ cup (85 g) semi-sweet chocolate chips, melted (optional)
Instructions
- Preheat the oven: Preheat your 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 to easily lift the bars out later.
- Prepare the crust: In a medium bowl, mix together the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake in the oven for 8 minutes, then remove and allow to cool slightly.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the eggs one at a time, mixing gently on low speed until just combined after each egg. Mix in the Greek yogurt or sour cream, vanilla extract, and flour until completely smooth. Fold in one cup of the chopped Butterfinger candy bars gently to distribute them evenly in the batter.
- Bake the cheesecake layer: Pour the cheesecake batter over the pre-baked crust and smooth the top with a spatula. Bake for 35 to 40 minutes, or until the edges are set and the center still has a slight jiggle when moved. Remove from the oven and cool completely to room temperature.
- Add the toppings: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars on top of the caramel and press them gently to help them stick. If you like, drizzle melted semi-sweet chocolate over the bars for an extra layer of flavor.
- Chill to set: Refrigerate the bars for at least 4 hours or overnight to allow them to fully set. Use the parchment paper overhang to lift the bars from the pan and cut into 16 squares. For clean edges, wipe the knife blade between cuts.
Notes
- Use full-fat cream cheese and Greek yogurt to ensure the cheesecake is rich and creamy.
- Press the crust firmly to prevent crumbling when slicing the bars.
- If preferred, sour cream can substitute for Greek yogurt for slightly different texture and tang.
- Chilling the bars overnight is best for firm slicing and flavor melding.
- You can melt the chocolate chips in the microwave in short bursts to avoid burning and achieve a smooth drizzle.
Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, Butterfinger dessert, homemade cheesecake bars, caramel candy bars dessert
