Introduction

These Butterfinger Caramel Cheesecake Bars are a decadent treat that combines a creamy cheesecake filling with crunchy candy bars and luscious caramel. Perfect for candy lovers, they offer a delightful mix of textures and rich flavors in every bite.

Butterfinger Caramel Cheesecake Bars Recipe - Recipe Image

Ingredients

1½ cups (150g) graham cracker crumbs
¼ cup (50 g) granulated sugar
6 tbsps (85 g) butter (melted)
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
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

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.
Step 2: In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove from oven and set aside to cool slightly.
Step 3: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing on low speed until just combined after each. Mix in Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of chopped Butterfinger candy bars.
Step 4: Pour cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until edges are set and center is slightly jiggly. Remove and let cool completely at room temperature.
Step 5: Spread caramel sauce evenly over cheesecake layer once cooled. Sprinkle remaining chopped Butterfinger bars over caramel and press gently to adhere. Drizzle with melted semi-sweet chocolate if desired.
Step 6: Refrigerate for at least 4 hours or overnight until fully set. Use parchment overhang to lift bars from pan. Slice into 16 squares, wiping knife clean between cuts for neat edges.

Tips & Variations

For a richer flavor, substitute sour cream for Greek yogurt.
Use crunchy peanut butter chips instead of chocolate chips for a peanut butter twist.
Press the candy bars gently into the caramel to help them stick and prevent crumbling.
To avoid cracking, don’t overbake the cheesecake; it should still jiggle slightly in the center.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw in the refrigerator overnight before serving. For best texture, reheat softened chocolate drizzle with a warm towel instead of microwave.

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 Crunch, Heath, or any other crunchy peanut butter candy bar to achieve a similar texture and flavor.

Do I need to let the cheesecake bars chill before cutting?

Yes, chilling for at least 4 hours is important to ensure the bars are fully set and slice cleanly without crumbling.