Introduction

Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling studded with crunchy Butterfinger pieces. Topped with rich caramel and optional chocolate drizzle, these bars are an irresistible treat for any dessert lover.

Butterfinger Caramel Cheesecake Bars Recipe - Recipe Image

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

Instructions

Step 1: Preheat the 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 for easy removal.
Step 2: In a medium bowl, combine the graham cracker crumbs and ¼ cup sugar. Stir in the melted butter until the mixture resembles wet sand. Press the crust firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and set aside to cool slightly.
Step 3: In a large mixing bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition.
Step 4: Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of the chopped Butterfinger bars.
Step 5: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until the edges are set and the center is slightly jiggly. Remove from the oven and cool completely at room temperature.
Step 6: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger bars on top and gently press to adhere. If desired, drizzle with melted semi-sweet chocolate.
Step 7: Refrigerate for at least 4 hours or overnight until fully set. Use the parchment overhang to lift the bars from the pan and slice into 16 squares, wiping the knife clean between cuts for neat edges.

Tips & Variations

For extra chocolate flavor, add chocolate chips into the cheesecake batter or drizzle more melted chocolate on top.
Substitute the caramel sauce with dulce de leche for a twist on flavor.
Use crushed Butterfinger pieces in the crust for added crunch.
Ensure cream cheese is fully softened for a smoother batter and fewer lumps.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. To reheat, let sit at room temperature for 10–15 minutes before serving. These bars are best enjoyed chilled but can be warmed slightly if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different candy bar instead of Butterfinger?

Yes, you can substitute Butterfinger with similar candy bars like Heath, Snickers, or Twix to customize the texture and flavor.

Can I make these bars gluten-free?

To make gluten-free bars, use gluten-free graham cracker crumbs or substitute with finely ground gluten-free cookies for the crust.