Butterfinger Caramel Cheesecake Bars Recipe
These Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust, a creamy cheesecake filling studded with chopped Butterfinger candy bars, topped with rich caramel sauce, more Butterfinger pieces, and an optional drizzle of melted semi-sweet chocolate. Perfectly balanced between smooth, sweet, and crunchy, these bars are an indulgent treat for dessert lovers.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Total Time: 4 hours 68 minutes (including chilling time)
- Yield: 16 bars 1x
- Category: Desserts, Bars
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tbsps (85g) butter, melted
Cheesecake Filling
- 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 tsp (5 ml) vanilla extract
- 2 tbsps (16g) all-purpose flour
- 1 cup (150g) chopped Butterfinger candy bars
Toppings
- ½ cup (160g) caramel sauce, plus more for drizzling
- 1 cup (150g) chopped Butterfinger candy bars
- ½ cup (85g) semi-sweet chocolate chips, melted (optional)
Instructions
- Preheat 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 opposite sides to make it easier to lift the bars out later.
- Prepare Crust: In a medium bowl, combine the graham cracker crumbs and ¼ cup sugar. Stir in the melted butter until the mixture looks like wet sand. Press this mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 8 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy using an electric mixer. Add the eggs one at a time, mixing on low speed just until combined after each egg to avoid overmixing. Next, mix in the Greek yogurt (or sour cream), vanilla extract, and flour until everything is uniformly smooth. Gently fold in 1 cup of the chopped Butterfinger candy bars.
- Assemble and Bake: Pour the cheesecake batter evenly over the slightly cooled crust and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, until the edges are set and the center still jiggles slightly when lightly shaken. Remove from the oven and cool completely at room temperature.
- Add Toppings: Once cooled, spread the caramel sauce evenly over the cheesecake surface. Sprinkle the remaining 1 cup of chopped Butterfinger bars on top, pressing them gently so they stick to the caramel. If using, drizzle the melted semi-sweet chocolate over the bars for an extra touch of decadence.
- Chill and Serve: Refrigerate the assembled bars for at least 4 hours or preferably overnight to fully set. Use the parchment paper overhang to lift the bars out of the pan and slice into 16 squares. Wipe the knife clean between cuts to ensure neat edges and serve chilled.
Notes
- Use full-fat cream cheese and yogurt or sour cream for the creamiest texture.
- If you don’t have Butterfinger candy bars, you can substitute with any similar crunchy peanut butter candy bar.
- For cleaner slices, chill the bars overnight and use a sharp knife warmed slightly under hot water, then wiped dry.
- The melted chocolate drizzle is optional but adds lovely richness and a finished look.
- These bars should be stored in the refrigerator and consumed within 4-5 days for freshness.
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