Description

Butterfinger Caramel Cheesecake Bars combine a creamy, rich cheesecake bursting with crunchy Butterfinger candy pieces and a buttery graham cracker crust, topped with luscious caramel sauce and optional melted semi-sweet chocolate drizzle. Perfect for candy lovers seeking an indulgent dessert with a delightful balance of textures and flavors.

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

Toppings

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) and line a 9×9-inch (23×23 cm) baking dish with parchment paper, ensuring an overhang on two sides for easy removal later.
Prepare the Crust: In a medium bowl, mix together graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press this firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and allow to cool slightly.
Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with the 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 flour until the batter is smooth. Fold in 1 cup of chopped Butterfinger candy bars gently.
Assemble and Bake: Pour the cheesecake batter evenly over the pre-baked crust, smoothing out the top. Bake for 35 to 40 minutes until the edges are set and the center remains slightly jiggly. Remove and let cool completely at room temperature.
Add Toppings: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars on top and gently press to adhere. For extra decadence, drizzle with melted semi-sweet chocolate if desired.
Chill to Set: Refrigerate the cheesecake bars for at least 4 hours or preferably overnight until fully set. Use the parchment overhang to lift from the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Notes

Using full-fat cream cheese and Greek yogurt ensures a creamy texture and rich flavor.
Pressing the crust firmly helps prevent it from crumbling when serving.
The slightly jiggly center after baking is ideal; it will firm up after chilling.
You can substitute sour cream for the Greek yogurt if preferred.
For easier slicing, chill the bars overnight and warm the knife slightly before cutting.
The melted chocolate drizzle is optional but adds an elegant touch of richness.

Prep Time: 20 minutes
Cook Time: 48 minutes
Category: Dessert, Bars
Method: Baking
Cuisine: American

Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, Butterfinger dessert bars, caramel cheesecake recipe, candy bar cheesecake, easy cheesecake bars, dessert bars with candy