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
Scale
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.
