Butterfinger Caramel Cheesecake Bars

Ingredients:

1. 1 1/2 cups graham cracker crumbs

2. 1/4 cup granulated sugar

3. 1/2 cup unsalted butter, melted

4. 2 (8 ounce) packages cream cheese, softened

5. 3/4 cup granulated sugar

6. 1 teaspoon vanilla extract

7. 2 large eggs

8. 1 cup caramel sauce, divided

9. 5 fun-size Butterfinger candy bars, chopped

1. Preheat Oven:

1.1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some hanging over the sides.

Prepare the Crust:

2.1. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the lined pan.

2.2. Bake the crust for 8-10 minutes until it turns lightly golden. Remove from the oven and let it cool a bit.

Make the Cheesecake Filling:

3.1. In a large bowl, use an electric mixer to beat the cream cheese and 3/4 cup sugar until smooth and creamy.

3.2. Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition.

Assemble the Bars:

4.1. Pour half of the cheesecake batter over the cooled crust. Drizzle 1/2 cup of caramel sauce over the batter.

4.2. Sprinkle 3 chopped Butterfinger candy bars over the caramel layer.

4.3. Pour the remaining cheesecake batter over the Butterfinger layer.

Bake and Chill:

5.1. Bake for 30-35 minutes until the edges are set and the center is slightly jiggly.

5.2. Let the cheesecake bars cool completely in the pan on a wire rack.

5.3. Once cooled, drizzle the remaining 1/2 cup of caramel sauce over the top. Sprinkle with the remaining 2 chopped Butterfinger candy bars.

5.4. Refrigerate for at least 2 hours before cutting into bars. Use the parchment paper overhang to lift the bars out of the pan for easy cutting.

Preparation Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Calories: 400 kcal per serving | Servings: 12 bars