Butterfinger Caramel Cheesecake Bars 🍫🍰
Creamy peanut butter cheesecake meets crunchy Butterfinger bits and gooey caramel, all on a buttery Oreo crust—these bars are pure indulgence!
Ingredients (Makes 16 bars)
For the Crust:
-
24 Oreo cookies (with filling)
-
5 tbsp unsalted butter, melted
For the Cheesecake Filling:
-
16 oz cream cheese, softened
-
½ cup creamy peanut butter
-
¾ cup granulated sugar
-
2 eggs, room temperature
-
1 tsp vanilla extract
-
½ cup sour cream
-
6 fun-size Butterfinger bars, chopped (about 1 cup)
For the Topping:
-
½ cup caramel sauce (store-bought or homemade)
-
¼ cup crushed Butterfinger bits
-
Flaky sea salt (optional, for contrast)
Instructions
1. Make the Crust
-
Preheat oven to 325°F (160°C). Line an 8×8″ pan with parchment paper.
-
Pulse Oreos in a food processor into fine crumbs. Mix with melted butter.
-
Press firmly into the pan. Bake for 10 minutes. Cool slightly.
2. Prepare the Filling
-
Beat cream cheese, peanut butter, and sugar until smooth.
-
Add eggs one at a time, then mix in vanilla and sour cream. Fold in chopped Butterfingers.
-
Pour over crust. Tap pan to remove air bubbles.
3. Bake & Chill
-
Bake 30-35 minutes until edges are set but center slightly jiggles.
-
Cool 1 hour at room temp, then refrigerate 4+ hours (or overnight).
4. Add Toppings & Slice
-
Drizzle with caramel, sprinkle with Butterfinger bits, and a pinch of sea salt.
-
Lift out of pan using parchment. Cut into squares with a hot knife (wipe between cuts).
🌟 Pro Tips
✅ Extra Crunch: Reserve some Butterfinger pieces to press onto the sides of each bar.
✅ Peanut Butter Swap: Use chocolate-hazelnut spread for a Nutella twist.
✅ Storage: Keep refrigerated in an airtight container for up to 5 days.
Why You’ll Love These: The salty-sweet crunch of Butterfinger paired with silky cheesecake is downright addictive. Perfect for potlucks or gifting! 🎁
Pair With: A cold glass of milk or coffee for the ultimate treat. ☕🥛
Warning: These bars are dangerously delicious—hide a few for yourself! 😉