Butterfinger Caramel Cheesecake Bars

Butterfinger Caramel Cheesecake Bars

Layers of buttery graham cracker crust, rich creamy cheesecake filled with crunchy Butterfinger pieces, all topped with gooey caramel and a chocolate drizzle! These are decadent, delicious, and guaranteed to be a massive crowd-pleaser.

Prep time: 25 mins | Cook time: 40 mins | Chilling time: 4 hrs | Yield: 9x9-inch pan

Ingredients

For the Crust:

• 1½ cups (150g) graham cracker crumbs

• ¼ cup (50g) granulated sugar

• 6 tablespoons (85g) butter, melted

For the Cheesecake Filling:

• 16 oz (454g) full-fat cream cheese, softened

• ½ cup (100g) granulated sugar

• 2 large eggs

• ½ cup (120g) full-fat plain Greek yogurt (or full-fat sour cream)

• 1 tsp vanilla extract

• 2 tablespoons all-purpose flour

• 1 cup (150g) chopped Butterfinger candy bars

For the Topping:

• ½ cup caramel sauce (plus extra for drizzling)

• 1 cup (150g) chopped Butterfinger candy bars

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

Instructions

1. Preheat & Prep: Preheat your oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.

2. Make the Crust: In a medium bowl, combine the graham cracker crumbs and ¼ cup sugar. Stir in the melted butter until it 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.

3. Make the Filling: 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 on low speed, mixing just until combined. Stir in the Greek yogurt (or sour cream), vanilla extract, and flour until cohesive. Gently fold in 1 cup of chopped Butterfingers.

4. Bake: 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 has a slight jiggle.

5. Cool & Chill: Remove from the oven and let cool completely at room temperature. Place in the refrigerator to chill for at least 4 hours (or overnight) until fully set.

6. Add Toppings: Spread ½ cup of caramel sauce evenly over the chilled cheesecake. Sprinkle the remaining 1 cup of chopped Butterfingers on top, pressing them down lightly so they stick. Drizzle with extra caramel sauce and melted semi-sweet chocolate if desired.

7. Slice & Serve: Use the parchment paper overhang to lift the bars out of the pan, slice into squares, and enjoy!

Tip: Store leftovers in an airtight container in the refrigerator for up to 5 days.