Reese’s Butterfinger Cheesecake Bars Recipe
These Reese’s Butterfinger Cheesecake Bars are the ultimate indulgence, featuring a buttery graham cracker crust, creamy peanut butter cheesecake filling, and a topping loaded with chunks of Reese’s and Butterfinger candies. Perfect for parties, potlucks, or when you’re craving something decadent!
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Topping:
- 1/2 cup chopped Reese’s (peanut butter cups or Reese’s pieces)
- 1/2 cup chopped Butterfinger candy bars
- 1/4 cup chocolate chips, melted (optional, for drizzling)
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C) and line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake for 8 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth. Add the peanut butter, eggs, and vanilla extract, mixing until fully incorporated.
- Pour the cheesecake filling over the cooled crust and spread it evenly.
- Bake the Cheesecake Bars:
- Bake for 30–35 minutes, or until the center is set and slightly jiggly. Remove from the oven and allow to cool to room temperature.
- Add the Topping:
- Sprinkle the chopped Reese’s and Butterfinger pieces over the cooled cheesecake layer. Gently press them down to stick.
- Drizzle with melted chocolate chips, if desired.
- Chill and Serve:
- Refrigerate the bars for at least 2 hours, or until firm. Use the parchment paper overhang to lift the bars out of the pan. Slice into squares and serve!
Notes
- For an even crunchier crust, substitute half the graham cracker crumbs with crushed Butterfinger pieces.
- Store the bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Drizzle caramel sauce on top for an extra layer of indulgence.
Find it online: https://ukfinda.com/reeses-butterfinger-cheesecake-bars-recipe/