Butterfinger Caramel Cheesecake Bars
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs (about 10–12 graham crackers, crushed)
6 tablespoons unsalted butter, melted
½ cup granulated sugar
For the Filling:
8 oz cream cheese, softened
½ cup caramel sauce (plus extra for drizzling)
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream , whipped to stiff peaks
For the Topping:
1 cup chopped Butterfinger candy bars (about 4–5 fun-size bars)
Extra caramel sauce (for drizzling)
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) . Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper with nonstick spray or butter.
Make the Crust
In a medium mixing bowl, combine the graham cracker crumbs , melted butter , and granulated sugar . Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared baking pan, creating an even layer. Use the back of a spoon or the bottom of a measuring cup to press it down tightly.
Bake the crust in the preheated oven for 8–10 minutes , or until lightly golden around the edges. Remove from the oven and let it cool completely while you prepare the filling.
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
Add the caramel sauce , powdered sugar , and vanilla extract . Beat until fully combined and smooth.
Gently fold in the whipped heavy cream using a spatula. Be careful not to deflate the whipped cream as you mix. The filling should be light and airy.
Assemble the Bars
Spread the cheesecake filling evenly over the cooled crust, smoothing the top with a spatula.
Sprinkle the chopped Butterfinger pieces evenly over the filling, pressing them lightly into the surface.
Drizzle additional caramel sauce over the top for extra sweetness and decoration.
Chill the Bars
Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours , or overnight, to allow the filling to set completely.
Cut and Serve
Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into squares or rectangles of your desired size.
Drizzle with more caramel sauce before serving, if desired.