Butterfinger Caramel Cheesecake Bars Recipe
Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust with a smooth cream cheese filling studded with chunks of crunchy Butterfinger candy bars. Topped with rich caramel sauce and extra Butterfinger pieces, these bars are a decadent treat perfect for dessert lovers who enjoy a blend of creamy, crunchy, and sweet flavors.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Total Time: 4 hours 68 minutes (includes 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 make it easier to lift out the bars later.
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs and ¼ cup 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 the crust for 8 minutes, then remove it from the oven and let it cool slightly.
- Make the Cheesecake Filling: In a large mixing 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. Then mix in the Greek yogurt (or sour cream), vanilla extract, and all-purpose flour until smooth. Gently fold in 1 cup of chopped Butterfinger candy bars into the batter.
- Assemble and Bake: Pour the cheesecake batter evenly over the pre-baked crust, smoothing the top. Bake for 35 to 40 minutes, until the edges are set and the center is slightly jiggly. Remove the pan from the oven and allow it to cool completely to room temperature.
- Add Toppings: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining 1 cup of chopped Butterfinger candy bars over the caramel, gently pressing them in to adhere. If you like, drizzle melted semi-sweet chocolate chips over the top for extra richness.
- Chill to Set: Refrigerate the assembled bars for at least 4 hours or overnight to fully set. Use the parchment paper overhang to lift the bars from the pan. Slice into 16 squares, cleaning the knife between cuts for neat edges.
Notes
- Use full-fat cream cheese and Greek yogurt or sour cream for the creamiest texture.
- Ensure the crust is firmly pressed to prevent crumbling when serving.
- You can substitute caramel sauce with homemade caramel or dulce de leche if preferred.
- Melt chocolate gently using short bursts in the microwave to avoid burning.
- Store bars refrigerated in an airtight container for up to 4 days.
Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, Butterfinger dessert, caramel cheesecake, candy bar cheesecake, easy cheesecake bars, no crust fall cheesecake
