Salted Caramel Reese’S Butterfinger Cheesecake Bars

Get ready to experience a flavor explosion with these Salted Caramel Reese’s Butterfinger Cheesecake Bars! This isn’t just a dessert; it’s a symphony of textures and tastes – a buttery graham cracker crust, a creamy, peanut buttery cheesecake filling swirled with luscious salted caramel, studded with rich dark chocolate, and topped with the irresistible crunch of Butterfinger candy. Perfect for potlucks, parties, or simply satisfying your sweet tooth, these bars are guaranteed to be a crowd-pleaser. We’re taking classic cheesecake to a whole new level of indulgence!

What You’ll Need: The Ingredient Rundown

• 200g (7oz) Graham Cracker Crumbs (about 2 cups): These form the foundation of our bars, providing a delightful, slightly sweet, and wonderfully textured crust. Use finely crushed graham crackers for the best results.
• 60g (2oz) Unsalted Butter, Melted (4 Tbsp): Melted butter binds the graham cracker crumbs together, creating a firm and flavorful base. Unsalted butter allows us to control the overall saltiness of the bars.
• 30g (2 Tbsp) Granulated Sugar: A touch of granulated sugar adds a subtle sweetness to the crust, complementing the graham cracker flavor.
• 600g (21oz) Cream Cheese, Softened (3 ½ cups): The star of the cheesecake! Make sure your cream cheese is fully softened to room temperature for a smooth and lump-free filling. Full-fat cream cheese is recommended for the richest texture.
• 120g (½ cup) Granulated Sugar: This sweetens the cheesecake filling, balancing the tanginess of the cream cheese.
• 2 Large Eggs, at Room Temperature: Eggs provide structure and richness to the cheesecake. Using room temperature eggs ensures they incorporate smoothly into the batter.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cheesecake, adding warmth and depth. Ensure it’s alcohol-free if you prefer.
• 120g (4oz) Smooth Halal-Certified Peanut Butter (½ cup): Peanut butter adds a creamy, nutty flavor that perfectly complements the chocolate and caramel. Smooth peanut butter is preferred for a consistent texture.
• 150g (5oz) Dark Chocolate Chips (1 cup): Dark chocolate provides a rich, slightly bitter counterpoint to the sweetness of the caramel and peanut butter. Using high-quality chocolate chips will elevate the flavor.
• 200g (7oz) Butterfinger Candy Bars, Crushed (about 1 ½ cups): The iconic Butterfinger candy adds a delightful peanut butter and crunchy texture to the bars.
• 120ml (½ cup) Heavy Cream: Heavy cream is essential for creating a smooth and luxurious salted caramel sauce.
• 100g (½ cup) Light Brown Sugar: Light brown sugar contributes a molasses-like flavor and helps create a soft, chewy caramel.
• 60ml (¼ cup) Water: Water is used to dissolve the sugar and create the base for the caramel sauce.
• ½ tsp (2.5g) Fine Sea Salt, plus extra for garnish: Sea salt balances the sweetness of the caramel and enhances all the other flavors. A sprinkle of flaky sea salt on top adds a beautiful finishing touch.
• Optional: 1 tsp (5ml) Almond Extract for extra depth: A touch of almond extract can add a subtle, sophisticated flavor to the cheesecake filling.

Substitutions & Variations

Feel free to customize these bars to your liking! Here are a few ideas:

• Peanut Butter: If you’re not a peanut butter fan, you can substitute it with almond butter or cashew butter.
• Butterfinger: While Butterfinger is key to the flavor, you could use other crunchy peanut butter candies if needed.
• Chocolate: Milk chocolate or semi-sweet chocolate chips can be used in place of dark chocolate.

Let’s Build These Salted Caramel Reese’s Butterfinger Cheesecake Bars – Step-by-Step

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 30g of granulated sugar. Mix well until the crumbs are evenly moistened. This mixture forms the foundation of our bars, providing a delightful textural contrast to the creamy cheesecake.
2. Press the Crust into the Pan: Transfer the graham cracker mixture to the prepared 9×13 inch baking pan lined with parchment paper. Using the bottom of a measuring cup or your fingers, firmly press the crumbs into an even layer across the bottom of the pan. A firm crust is crucial for holding the cheesecake filling and making clean cuts later.
3. Bake the Crust: Bake the crust in the preheated oven at 160°C (320°F) for 8 minutes. This pre-baking step helps the crust set and become slightly golden, adding to its flavor and stability. Remove from the oven and let it cool slightly while you prepare the filling.
4. Cream the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s completely smooth and creamy. Ensure there are no lumps, as this will affect the final texture of the cheesecake.
5. Add Sugar and Blend: Gradually add the 120g of granulated sugar to the cream cheese, beating until the mixture is light and fluffy. This step incorporates air, making the cheesecake lighter in texture.
6. Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overbeat at this stage, as it can lead to cracks in the cheesecake.
7. Flavor the Cheesecake: Stir in the vanilla extract and peanut butter until well combined. If using, add the almond extract for an extra layer of flavor complexity.
8. Marbling with Chocolate: Melt the dark chocolate chips using a microwave or a double boiler. Once melted and smooth, fold half of the melted chocolate into the cheesecake batter. This creates a beautiful marbled effect throughout the cheesecake.
9. Prepare the Salted Caramel: In a saucepan, combine the brown sugar, water, and ½ tsp of sea salt. Heat over medium heat, stirring constantly until the sugar dissolves. Bring the mixture to a boil without stirring, then reduce the heat and simmer for 4-5 minutes, or until the caramel has thickened slightly.
10. Finish the Salted Caramel: Remove the caramel from the heat and whisk in the heavy cream. Let the caramel cool to room temperature before using. Cooling is essential to prevent it from melting into the cheesecake batter.
11. Assemble and Swirl: Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly. Drop spoonfuls of the cooled salted caramel across the surface of the cheesecake. Using a thin knife or skewer, gently swirl the caramel into the cheesecake batter, creating visible ribbons. Avoid over-swirling, as this can muddy the marbled effect.
12. Bake the Cheesecake: Bake the cheesecake in the preheated oven at 160°C (320°F) for 35-40 minutes, or until the edges are set and the center still has a slight wobble.
13. Cooling Process: Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling process helps prevent cracking.
14. Chill and Set: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
15. Garnish and Serve: Lift the cheesecake from the pan using the parchment paper overhang. Slice into bars. Drizzle with warm melted chocolate, sprinkle with crushed Butterfinger pieces, and finish with a light pinch of sea salt.

The Science Behind the Swirl: Why Salted Caramel Works So Well

The combination of sweet, salty, and creamy in these bars isn’t just delicious – it’s scientifically designed to be irresistible! Salt enhances sweetness, making the caramel even more flavorful. The fat in the caramel and peanut butter creates a luxurious mouthfeel, while the Butterfinger adds a satisfying crunch. The slight tang of the cream cheese balances the richness, preventing it from being overly sweet. This interplay of flavors and textures is what makes these bars so addictive.

Tips for a Flawless Cheesecake Texture

Achieving a perfectly smooth and creamy cheesecake texture requires a few key techniques. First, ensure your cream cheese is fully softened to room temperature. This allows it to blend easily and prevents lumps. Second, avoid overmixing the batter, especially after adding the eggs. Overmixing incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools. Finally, the slow cooling process in the oven is crucial for preventing cracks and ensuring a stable texture.

Butterfinger: A Nostalgic Crunch

Butterfinger bars aren’t just a sweet treat; they’re a nostalgic reminder of childhood for many. Their unique flaky, peanut-buttery texture adds a delightful crunch to these cheesecake bars, complementing the smooth cheesecake and gooey caramel. The combination of flavors is a playful nod to classic candy combinations like Reese’s Peanut Butter Cups.

Salted Caramel: Beyond Sweetness

Salted caramel has become a beloved flavor profile in recent years, and for good reason. The addition of salt doesn’t just balance the sweetness; it actually enhances it, creating a more complex and satisfying flavor experience. The salt also cuts through the richness of the cheesecake and peanut butter, preventing it from being cloying.

Frequently Asked Questions

Can I make these bars ahead of time?

Yes! These bars are actually best made a day or two in advance, as this allows the flavors to meld and the cheesecake to set completely. Store them in the refrigerator.

Can I use a different type of chocolate?

Absolutely! Milk chocolate or white chocolate would also be delicious. Adjust the amount to your preference.

Can I make these gluten-free?

Yes, you can use gluten-free graham crackers to make the crust gluten-free.

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