Butterfinger Caramel Cheesecake Bars Recipe

Introduction

These Butterfinger Caramel Cheesecake Bars combine a creamy cheesecake layer with crunchy Butterfinger candy and a rich caramel topping. Perfect for candy lovers, they offer a delightful mix of textures and flavors in every bite. Easy to make and sure to impress, they’re ideal for gatherings or a special treat at home.

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
• ½ cup (160g) caramel sauce, plus more for drizzling
• 1 cup (150g) chopped Butterfinger candy bars (for topping)
• 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 to help lift the bars out easily.
2. Step 2: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Stir in the melted butter until the mixture feels like wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
3. Step 3: In a large bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition.
4. Step 4: Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until the batter is smooth. Gently fold in 1 cup of the chopped Butterfinger candy bars.
5. Step 5: Pour the cheesecake batter evenly over the pre-baked crust and smooth the surface. Bake for 35 to 40 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and cool completely at room temperature.
6. Step 6: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars on top and gently press them to adhere.
7. Step 7: If you like, drizzle melted semi-sweet chocolate over the top for extra decadence.
8. Step 8: Refrigerate for at least 4 hours or overnight until fully set. Use the parchment overhang to lift the bars from the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Tips & Variations

• For a gluten-free option, substitute the graham cracker crumbs with gluten-free graham crumbs or crushed gluten-free cookies.
• Use sour cream instead of Greek yogurt for a tangier cheesecake texture.
• If you prefer a less sweet bar, reduce the caramel sauce slightly or use a lighter drizzle on top.
• To add more chocolate flavor, fold in chocolate chips into the cheesecake batter.

Storage

Store any leftover bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat briefly at room temperature or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different candy bar instead of Butterfinger?

Yes, you can substitute with other crunchy candy bars like Heath or Twix for a different but equally delicious flavor and texture.

Do I need to use parchment paper for this recipe?

While not absolutely necessary, lining the pan with parchment paper makes it much easier to lift the bars out cleanly and cut them neatly.