Name: Butterfinger Caramel Cheesecake Bars Recipe
Prep time: 20 min
Cook time: 48 min
Total time: 5 h 8 min
Cuisine: American
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)

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Introduction

These Butterfinger Caramel Cheesecake Bars combine a creamy cheesecake base with crunchy Butterfinger candy and luscious caramel for an irresistible dessert. Perfect for parties or a decadent treat, these bars offer layers of flavor and texture that everyone will love.

Butterfinger Caramel Cheesecake Bars Recipe - Recipe Image

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 extra for drizzling
½ cup (85g) semi-sweet chocolate chips, melted (optional)

Instructions

Step 1: 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 make removing the bars easier later.
Step 2: In a medium bowl, mix the graham cracker crumbs and granulated 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 pan. Bake for 8 minutes, then remove and let it cool slightly.
Step 3: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing just until combined after each addition. Stir in the Greek yogurt (or sour cream), vanilla extract, and flour until fully incorporated. Fold in 1 cup of chopped Butterfinger pieces.
Step 4: Pour the cheesecake batter evenly over the pre-baked crust and smooth the surface. Bake for 35 to 40 minutes until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely at room temperature.
Step 5: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars on top and gently press them down to stick. If you like, drizzle melted semi-sweet chocolate over everything for an extra touch.
Step 6: Refrigerate the bars for at least 4 hours or overnight to fully set. Use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares, wiping the knife clean between cuts for neat slices.

Tips & Variations

For a richer flavor, substitute sour cream for Greek yogurt or vice versa according to your preference.
Add toasted pecans or walnuts for extra crunch and flavor.
Use store-bought caramel sauce to save time or make your own for a homemade touch.
If you prefer a chocolate crust, replace graham cracker crumbs with crushed chocolate cookies.
The chocolate drizzle is optional but adds a lovely finish and extra sweetness.

Storage

Store these 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 fridge overnight before serving. Serve chilled or at room temperature. To enjoy softer caramel, let bars sit out for 10–15 minutes before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different candy bar instead of Butterfinger?

Yes, feel free to substitute with other crunchy, peanut butter-based candy bars such as Snickers or Reese’s for a slightly different flavor and texture.

Why is my cheesecake center still jiggly after baking?

The center of cheesecake bars should be slightly jiggly when done; it will firm up during cooling and refrigeration. Overbaking can cause cracks or dryness, so it’s better to err on the side of a gentle jiggle.