If you’re craving a dessert that perfectly balances sweet, creamy, and crunchy, you have to try this Butterfinger Caramel Cheesecake Bars Recipe. Imagine a luscious cheesecake filling swirled with rich caramel sauce, nestled on a buttery graham cracker crust, and topped with generous chunks of crunchy Butterfinger candy bars. This irresistible combination is the kind of treat that feels like a celebration in every bite, perfect for sharing with friends or sneaking a piece just for yourself.
Ingredients You’ll Need
Gathering simple, yet essential ingredients is the first step toward making these bars shine. Each component plays a unique role: the graham cracker crust gives a perfectly firm base, the cream cheese provides that signature creamy texture, and the Butterfinger bars add a satisfying crunch and chocolatey peanut butter flavor that takes these cheesecake bars over the top.
- 1½ cups graham cracker crumbs: Use finely crushed crumbs for the perfect crust texture.
- 6 tablespoons unsalted butter (melted): This binds the crust together and adds rich flavor.
- 16 oz cream cheese (softened): Softened to make sure the filling is smooth and creamy.
- ½ cup granulated sugar: Sweetens the cheesecake filling just right.
- 2 large eggs: Helps set the cheesecake filling as it bakes.
- 1 teaspoon vanilla extract: Adds warm, aromatic depth to the flavor.
- ½ cup caramel sauce (plus more for drizzling): Swirls of luscious caramel bring that indulgent sweetness.
- 1 cup chopped Butterfinger candy bars (divided): Half folded in for surprise bites, half sprinkled on top for crunch.
- Pinch of salt: Enhances all the sweet flavors perfectly.
How to Make Butterfinger Caramel Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C) and lining an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Mix the graham cracker crumbs with the melted butter until the crumbs are fully moistened. Press this mixture firmly into the bottom of your pan to create an even, solid crust that will hold the cheesecake filling beautifully.
Step 2: Make the Cream Cheese Filling
In a large bowl, beat the softened cream cheese with granulated sugar until it’s silky smooth and lump-free. Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt to elevate those flavors. Finally, fold in the caramel sauce, gently mixing until everything is combined. The caramel will add a rich sweetness that pairs so well with the creamy cheesecake base.
Step 3: Add the Butterfinger Candy Bars
Fold half of the chopped Butterfinger bars into the cheesecake batter for bits of delightful crunch inside. Pour the mixture evenly over the graham cracker crust, smoothing the top with a spatula. Then sprinkle the remaining chopped Butterfinger pieces on top to create a tempting layer of candy crunch once baked.
Step 4: Bake and Chill
Bake your cheesecake bars for 35 to 40 minutes, or until the center is just set but still slightly jiggly to the touch. Let the pan cool completely at room temperature before transferring to the refrigerator. Chill for at least 3 hours, or preferably overnight, so the bars firm up and slice cleanly without crumbling.
How to Serve Butterfinger Caramel Cheesecake Bars Recipe
Garnishes
For an extra touch of decadence, drizzle additional caramel sauce over each bar before serving. You can also add whipped cream or a few chocolate shavings to elevate the presentation and richness. These little garnishes make it clear that this dessert is pure, indulgent bliss.
Side Dishes
While these bars absolutely stand on their own, pairing them with a scoop of vanilla ice cream or a cup of freshly brewed coffee can create a delightful balance of flavors and temperatures, perfect for a cozy afternoon treat or an after-dinner dessert.
Creative Ways to Present
If you’re bringing these to a party or special gathering, consider serving them on a rustic wooden board with extra chopped Butterfinger candy and caramel sauce on the side for guests to add as they please. For a playful twist, cut the bars into bite-sized squares and skewer them on cocktail sticks for a fun, bite-friendly presentation.
Make Ahead and Storage
Storing Leftovers
These Butterfinger Caramel Cheesecake Bars keep wonderfully in an airtight container in the refrigerator for up to 5 days. The flavors only improve after a day, making them an ideal make-ahead dessert for busy days or unexpected guests.
Freezing
If you want to save them for longer, these bars freeze beautifully. Wrap them tightly in plastic wrap and place in a freezer-safe container. Frozen bars can last up to 2 months. Thaw them overnight in the fridge for best texture and flavor.
Reheating
Since these are cheesecake bars, reheating is not necessary and might affect texture. Instead, enjoy them chilled or at room temperature for the most delightful experience.
FAQs
Can I use a different candy bar instead of Butterfinger?
Absolutely! While Butterfinger bars give a unique crunch and flavor, you can experiment with other candy bars like Heath or Twix to create your own flavorful twist on this cheesecake bar recipe.
Do I have to use homemade caramel sauce?
Nope, store-bought caramel sauce works just as well and saves you time, but making your own caramel is always a fun way to add a personal touch if you’re up for it.
How do I get clean slices when cutting the bars?
Chill the bars thoroughly before slicing, ideally overnight. Use a sharp knife and wipe it clean between cuts for perfect, neat squares that look as good as they taste.
Can I make these bars gluten-free?
Yes! Simply swap the graham cracker crumbs for a gluten-free alternative or crushed gluten-free cookies to keep the crust safe for gluten-sensitive eaters.
What’s the best way to store these bars if I want to take them to a party?
Transport them in an airtight container, keeping them chilled until ready to serve. If the event is outdoors in warm weather, bringing a cooler or ice packs helps maintain their perfect texture.
Final Thoughts
I hope you’re as excited as I am to try this Butterfinger Caramel Cheesecake Bars Recipe. It’s a perfect blend of creamy, crunchy, and caramel-y goodness that’s sure to please any dessert lover. Once you make these bars, they’ll become your go-to treat for birthdays, gatherings, or whenever you just want a special indulgence. Trust me, your taste buds will thank you!
Print
Butterfinger Caramel Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour plus chilling
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these Butterfinger Caramel Cheesecake Bars, featuring a crunchy graham cracker crust, creamy caramel-infused cheesecake, and chunks of Butterfinger candy bars for a perfect balance of sweet and crunchy textures. Perfectly baked and chilled to set, these bars are a deliciously easy dessert that combines classic cheesecake with irresistible candy bar goodness.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup caramel sauce (plus more for drizzling)
- Pinch of salt
- 1 cup chopped Butterfinger candy bars, divided
Instructions
- Prepare the pan and crust: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. In a bowl, mix the graham cracker crumbs with melted butter until the mixture is fully moistened. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese together with granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt. Then blend in the caramel sauce until fully incorporated.
- Add Butterfinger pieces: Fold half of the chopped Butterfinger candy bars into the cheesecake batter, ensuring even distribution without overmixing.
- Assemble and bake: Pour the cheesecake batter evenly over the prepared crust and smooth the top using a spatula. Sprinkle the remaining Butterfinger pieces evenly over the surface. Bake in the preheated oven for 35 to 40 minutes, or until the center is just set and slightly jiggly.
- Cool and chill: Remove the cheesecake bars from the oven and allow them to cool to room temperature. Once cooled, transfer the pan to the refrigerator and chill for at least 3 hours to fully set the bars.
- Serve: Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 bars. For extra decadence, drizzle with additional caramel sauce before serving.
Notes
- For clean, neat slices, chill the bars overnight and wipe the knife with a warm towel between each cut.
- You can use store-bought caramel sauce or make your own homemade version for best flavor.
- These bars can be made ahead and stored in the refrigerator for up to 5 days.
