Introduction

Indulge in these rich and creamy Butterfinger Caramel Cheesecake Bars that combine a buttery graham cracker crust with a luscious cheesecake layer, studded with crunchy Butterfinger candy. Finished with a decadent caramel drizzle and optional chocolate, these bars are a delightful treat perfect for any occasion.

This image shows two thick pieces of dessert stacked on a white marbled surface, each piece made of four layers: the bottom layer is a light brown crumbly crust, the second layer is a thick, creamy, pale yellow cheesecake texture, the third layer is a glossy dark chocolate with a smooth but slightly uneven surface, and the top layer consists of chunks of chocolate and crunchy bits, covered in a golden caramel sauce dripping down the sides in shiny strands. The caramel appears sticky and contrasts with the dark chocolate and light cream layers underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups (150g) graham cracker crumbs

¼ cup (50 g) granulated sugar

6 tablespoons (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 teaspoon (5 ml) vanilla extract

2 tablespoons (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 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 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. 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. Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Tips & Variations

Use full-fat cream cheese and yogurt or sour cream for the creamiest texture and richest flavor.

For an extra chocolatey touch, sprinkle additional chocolate chips over the top before drizzling melted chocolate.

If you can’t find Butterfinger bars, substitute with chopped Heath bars or any crunchy peanut butter candy.

Allow the bars to chill overnight to ensure they set properly and slice cleanly.

FAQs

Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with crushed digestive biscuits or chocolate cookie crumbs for a different flavor base.

What if I don’t have Greek yogurt or sour cream?

If you don’t have Greek yogurt or sour cream, you can use an equal amount of plain yogurt or omit it, though the texture might be slightly less creamy.