Butterfinger Caramel Cheesecake Bars (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
04 -
2 (8 ounce) packages cream cheese, softened
05 -
3/4 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
2 large eggs
08 -
1 cup caramel sauce, divided
09 -
5 fun-size Butterfinger candy bars, chopped
# Instructions:
01 -
Set your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment, letting the edges overhang for lifting.
02 -
In a medium-sized bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the base of the pan. Bake for 8 to 10 minutes or until lightly golden brown. Take out and allow the crust to cool slightly.
03 -
In a large bowl, beat the softened cream cheese and 3/4 cup sugar using a hand mixer until completely smooth. Blend in the vanilla extract, then add eggs one at a time, beating thoroughly after each.
04 -
Spread half of the cheesecake mixture over the cooled crust. Drizzle with 1/2 cup of the caramel sauce. Sprinkle 3 chopped Butterfinger bars evenly across the caramel layer. Top with the rest of the cheesecake filling, smoothing it evenly over the candy layer.
05 -
Bake in the oven for 30–35 minutes, until the edges are firm and the center slightly jiggles. Let the bars cool fully in the pan, resting on a wire rack for best results. Once cooled down, pour over the remaining caramel and top with the last 2 chopped Butterfinger bars. Refrigerate for a minimum of 2 hours before slicing. Use the parchment overhang to lift bars out for easy serving.
# Notes:
01 -
Allow the bars to chill thoroughly in the refrigerator for at least 2 hours for the best texture.