Introduction

Butterfinger Caramel Cheesecake Bars combine a creamy cheesecake base with crunchy candy pieces and a rich caramel topping. These bars are an irresistible treat for anyone who loves a perfect balance of sweet and crunchy in every bite.

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, divided
½ cup (160 g) caramel sauce (plus more for drizzling)
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 granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture 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 granulated 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 candy bars.
Step 5: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
Step 6: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel and gently press them in to adhere.
Step 7: If desired, drizzle the top with melted semi-sweet chocolate to add extra richness.
Step 8: Refrigerate for at least 4 hours, or overnight, until fully set. Use the parchment overhang to lift the bars from the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Tips & Variations

Use sour cream instead of Greek yogurt for a slightly tangier flavor.
To make cutting easier, chill the bars well before slicing and warm your knife under hot water before each cut.
For extra crunch, sprinkle some chopped peanuts or toffee bits along with the Butterfinger pieces.
Try using milk chocolate chips instead of semi-sweet for a sweeter drizzle.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. To reheat, allow them to come to room temperature or warm gently in the microwave for 10-15 seconds. These bars can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of candy bar?

Yes, you can substitute Butterfinger candy bars with other crunchy chocolate bars like Heath, Skor, or chopped Snickers for a different flavor and texture.

Why is my cheesecake center still jiggly after baking?

The center of the cheesecake should be slightly jiggly when you take it out of the oven as it will continue to set while cooling. Avoid overbaking to keep a creamy texture.