Name: Butterfinger Nutter Butter Cheesecake Bars Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 16 whole Nutter Butter cookies; 1/4 cup butter, melted; 8 oz cream cheese, softened; 1/3 cup sugar; 1 teaspoon vanilla extract; 1 egg; 1/2 tablespoon all purpose flour; 6 fun size Butterfinger chocolate bars, finely chopped; 3/4 cup semi sweet chocolate chips; 3 tablespoons butter

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Introduction

These Butterfinger Nutter Butter Cheesecake Bars combine crunchy cookies, creamy cheesecake, and rich chocolate for a delightful treat. Perfect for parties or a sweet snack, they offer a satisfying blend of textures and flavors in every bite.

The image shows a stack of four square dessert bars on a white marbled surface, each bar having three clear layers. The bottom layer is a crumbly, light brown crust with a coarse texture. The middle layer is thick and creamy, tan in color, with small dark brown and orange spots scattered throughout. The top layer is a smooth, dark brown chocolate layer that looks glossy and firm. In the blurred background, there are more stacked bars, suggesting a pile of the same dessert. A few small crumbs are scattered around the base. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 whole Nutter Butter cookies
1/4 cup butter, melted
8 oz cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 egg
1/2 tablespoon all-purpose flour
6 fun size Butterfinger chocolate bars
3/4 cup semi-sweet chocolate chips
3 tablespoons butter

Instructions

Step 1: Preheat your oven to 325°F (165°C). Line a 9×9-inch square dish with foil or parchment paper and lightly grease it if using foil. Process the Nutter Butter cookies in a food processor until they reach the consistency of graham cracker crumbs. Add the melted butter and pulse a few times to combine. Press the mixture evenly into the prepared dish to form the crust and set aside.
Step 2: In a large bowl, beat the cream cheese and sugar together until smooth. Add the egg, vanilla extract, and flour, stirring until fully incorporated. Finely chop the Butterfinger bars and gently fold them into the cheesecake mixture. Pour this filling over the prepared crust and bake for 18 to 22 minutes, or until the cheesecake is set. Let cool to room temperature, then refrigerate until completely chilled.
Step 3: Combine the semi-sweet chocolate chips and butter in a small microwave-safe bowl. Melt using your microwave’s “melt chocolate” function, stirring every 20 to 30 seconds. If your microwave lacks this function, heat at 50% power in 20-second intervals, stirring in between, until smooth. Avoid overheating to prevent burning.
Step 4: Evenly spread the melted chocolate over the chilled bars. Return the dish to the refrigerator for 5 to 10 minutes until the chocolate hardens. Remove from the fridge, lift the bars out using the foil or parchment, cut into squares, and serve.

Tips & Variations

For extra crunch, sprinkle chopped Butterfinger pieces on top of the melted chocolate before it sets.
Substitute Nutter Butter cookies with any peanut butter sandwich cookie for a slightly different flavor.
Allow the bars to chill for at least 4 hours or overnight for the best texture and flavor melding.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. To serve, you can enjoy them cold or let them sit at room temperature for 10 minutes. These bars also freeze well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

The image shows a close-up of a multi-layered dessert bar on a shiny foil-covered white marbled surface. The bottom layer is a crumbly, light golden biscuit crust. Above it is a thick creamy layer with bits of nuts and caramel pieces, giving a textured look with white and brown colors mixed in. The top layer is a smooth, dark chocolate sheet that glistens slightly and has shallow line patterns pressed on it. A small slice has been cut out, showing the clear separation of the three layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized Butterfinger bars instead of fun size?

Yes, simply chop the regular-sized bars into smaller pieces to maintain the right distribution in your cheesecake mixture.

Do I need to use the microwave to melt the chocolate and butter?

Microwaving is the quickest method, but you can also melt them gently using a double boiler on the stove, stirring constantly until smooth.