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If you're a fan of indulgent desserts, then you know that the combination of chocolate, peanut butter, and crunchy Butterfinger bars is nothing short of divine. Imagine sinking your teeth into a rich, creamy cheesecake, only to be met with the delightful crunch of Butterfinger pieces and the smoothness of peanut butter. This is exactly what you can expect from our Reese's Butterfinger Cheesecake Bars—a treat that promises to satisfy your sweet tooth and elevate any dessert table.

reese's butterfinger cheesecake bars Download.

Indulge in the ultimate dessert experience with these Reese's Butterfinger Cheesecake Bars! Creamy cheesecake infused with peanut butter and crunchy Butterfinger pieces makes for a divine treat. Easy to slice and serve, these bars are perfect for parties or a cozy night in. Customize and get creative with toppings for a truly unique experience. Sweeten your gatherings with this deliciously rich dessert! #CheesecakeBars #DessertRecipes #SweetTooth #ChocolateLovers #BakingJoy #ReesesButterfinger #EasyDesserts
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup creamy peanut butter

1 cup chopped Butterfinger candies (about 4-5 bars)

For the topping:

½ cup chocolate chips

½ cup chopped Butterfinger candies

2 tbsp vegetable oil (for thinning chocolate)

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Instructions
 

Preheat the oven: Preheat your oven to 325°F (160°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.

    Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well-coated. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and let it cool slightly.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and peanut butter until creamy.

        Add Butterfinger pieces: Gently fold in the chopped Butterfinger candies into the cheesecake mixture.

          Bake the cheesecake: Pour the cheesecake filling over the pre-baked crust. Smooth the top with a spatula. Tap the pan on the counter to release any air bubbles. Bake for 30-35 minutes or until the edges are set and the center has a slight jiggle.

            Cool and chill: Remove the cheesecake bars from the oven and let them cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours (or overnight) until fully set.

              Prepare the topping: In a small microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 15-second intervals, stirring in between until melted and smooth. Drizzle the melted chocolate over the chilled cheesecake bars. Sprinkle with additional chopped Butterfinger candies.

                Slice and Serve: Once the chocolate has set, lift the cheesecake out of the pan using the parchment overhang. Slice into bars and serve chilled.

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                    Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16 bars