These Butterfinger Caramel Cheesecake Bars are an indulgent dessert that combines a buttery graham cracker crust, a creamy caramel cheesecake filling, and a crunchy Butterfinger topping. Perfect for parties or special occasions, these bars are rich, decadent, and utterly irresistible. With layers of flavor and texture, they’re sure to satisfy any sweet tooth!
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.
Tips for Success
- Crush the Graham Crackers Easily: Place the graham crackers in a resealable plastic bag and crush them with a rolling pin or the bottom of a glass for quick and even crumbs.
- Whip Cream Properly: Make sure your heavy cream is cold before whipping it to stiff peaks. This ensures a light and fluffy texture for the filling.
- Customize the Toppings: Swap Butterfingers for other crunchy candies like Heath bars or Snickers if you prefer.
- Storage: Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 weeks. Thaw in the refrigerator before serving.
Why You’ll Love This Recipe
These Butterfinger Caramel Cheesecake Bars are the ultimate combination of textures and flavors: buttery crust, creamy caramel cheesecake, and crunchy candy toppings. The addition of caramel sauce ties everything together with a sweet, gooey finish. Whether you’re serving them at a holiday gathering, birthday party, or just treating yourself, these bars are guaranteed to impress.
Indulge in this no-bake masterpiece—it’s a symphony of sweetness and crunch in every bite!
