Butterfinger Cookie Dough Cheesecake Bars
You are wearing eating pants for these Butterfinger Bars, right? Like I mentioned in the previous post all prayers for mercy will go unanswered. So, before we get started, let’s agree will power is overrated and accept that your hips are going to pissed. Done? Alright, let’s get obscene.
Going from the bottom up you’ll find a chocolate chip cookie dough crust that’s been layered with a heavy bricking of 5 king size packages of Butterfinger. To add some soft creaminess against the Butterfinger crunch and ease the sweetness is a layer of cheesecake. Finishing things off is a crumbled sprinkling of more cookie dough and a fistful mini chocolate chips.
Butterfinger Cookie Dough Cheesecake Bars
I know these are a little over the top, but remember when I made these Extreme Brownie? Yeah—let’s be glad that I didn’t take these Butterfinger Cookie Dough Cheesecake Bars and wrap it in puff pastry. Although thinking it about now, it would probably make this even better by adding another textured layer and some salty to the sweet equation. If anyone decides to go extreme like that, come back and let the rest of us know.
Butterfinger Cookie Dough Cheesecake Bars
Yield: Makes one 8×8 pan
Ingredients:
Chocolate chip cookie layer
- ½ cup butter, melted
- ½ cup brown sugar
- 1 egg
- ½ teaspoon vanilla
- ¾ cup flour plus 2 tablespoons
- 1 cup mini chocolate chips + 1/2 cup for top
- 5 Butterfinger bars, king size
Cheesecake layer
- 8oz. cream cheese, room temperature
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
Directions:
Preparation:
Create a sling by lining the pan with foil so that there is a one inch overhang on each side. Cover foil with bake spray. Heat oven to 375 degrees F.
To make chocolate chip cookie layer
Melt butter and let cool to warm. Add in brown sugar and mix to combine. Add in egg and vanilla extract and mix to combine. Add in flour and fold to combine. Add in 1 cup of mini chocolate chips and fold to combine. Pour mixture into pan; set aside.
To make cheesecake
Add all ingredients in a bowl and beat until blended. Set aside.
Assembly
- Press 3/4 of cookie mixture into pan. Place Butterfinger bars side-by-side on top of cookie dough. Pour cheesecake mixture on top. Crumble remaining cookie dough sprinkle on top of cheesecake layer along with remaining 1/2 cup of chocolate chips all over top.
- Transfer pan to oven and bake for about 30-40 minutes at 375 degrees F. Remove from oven set on wire rack to cool.
A few notes:
- I used the king size Butterfinger because that's what was readily available to me, but any size will work fine.
- And of course if Butterfinger is not your thing, replace it with any candy bar or just skip the candy portion all together.
- I forgot to use a foil sling for the pan—don’t be like me. Sling your pan, it will be easier to remove the bars.
- For ease of cutting and for clean edges, chill bars in the refrigerator before cutting. Place cut bars in the refrigerator until ready to serve. Bars should be served room temperature, so place them on the counter 20 minutes prior to serving.
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Oh my GOSH. My work pants are so not extreme-eating friendly. This must be remedied.
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These look so lovely! I have so many extra candy bars lying around from LAST Halloween! This sounds like the perfect way to use them up.
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Oh help me. I love Butterfingers and these sound (AND LOOK) amazing!!!
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Each and every layer is just…to die for! LOVE those big hunks of orange Butterfingers staring back at me and the tiny mini choc chips. Great contrast!
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Hello, gorgeous! These bars look worth the the hip damage!
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Wow!! Pure decadence. They look divine!
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Got my eating pants on and now to get me some of these! Thry look incredible :)
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How much mini chocolate chips do we put in?
“Fold in mini chocolate chip and fold to combine.”
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Naomi replied: — October 17th, 2012 @ 12:17 pm
May – put in 1 cup. Thanks for asking – I forgot that in the recipe. I’m updating now.
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jeremy lefebvre replied: — March 21st, 2013 @ 3:05 am
i left a comment on here. hopefully you can answer
It’s like an orgy of gluttony. Pretty sure you worked most of the Deadly Sins into these boys. Love it so much.
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Oh my, these looks so delicious, Naomi!
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Oh my goodness… help me now. These are craaaazy!!
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You. are. amazing. #thatisall
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These look so delicious! WOW!
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Wow …. How beautiful are these bars. I eat some now, they must be delicious. Kisses Gina
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OMG all I can say is that at this point, after these pictures, I am putting on my elastic eating pants, and proceeding to make this recipe all for myself!
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i made these to take to work (only i used a selection of fun size bars as i’m not overly fond of butterfingers). one of my coworkers declared them the best thing i’ve ever made, so all in all a good recipe.
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Hi Naomi! sally here. I love your blog. I am also seriously-borderline-scary obsessed with butterfingers. Put them in cheesecake and I’ll go nuts. Make them into BARS and it’s even better. This is my new favorite recipe – must make them! Perfect for halloween too :)
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OK…. I don’t even like Butterfinger and you are making want to eat these!
Fantastic pics. :)
Trish
http://www.jellybonesblog.blogspot.com
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It is a blessing and curse that this recipe only makes an 8×8 pan!! Wowza.
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Nooo! Why did I have to see this when I’m starving with no food? Haha! Curse you Stumble!
This looks amazing, I can’t wait to try it! :)
Ellianah, San Diego Car Accident Attorney
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It doesn’t say how many Chocolate chips? Want to make these today!!
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Hi
These look amazing!
Do you have an idea for countries out of the states, that don’t have butterfingers?
What’s the closets bar to use-
maybe reese’s or twix will fit? Or mars bar?…
Thanks for helping, I really want to make these
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Naomi replied: — October 19th, 2012 @ 3:09 am
Marlene- any candy bar will work. My pick would for the Twix – ooey gooey caramel with a crunchy cookie.
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Definitely over the top decadent, you never cease to impress!
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Fan-freaking-tastic Naomi!! My family would LOOOOVE these!
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These cheesecake bars look quite sinful, but I want some right now! Love how the bar looks layered with candy and cheesecake.
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You have such a beautiful blog! I love your recipe for this cheesecake, it truly pairs together all sorts of yummies into one bite!
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These look ridiculously yummy. And that second shot! Wow. I hope I have a crowd to bake for soon so that I can make these.
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These look intense! Have you tried them with other chocolate bars? I’m not sure if I can get hold of Butterfingers in the UK, although maybe if I ordered them up online…
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Wow, these bars were amazing!! I brought them in for my co-workers today, so I will be single-handedly responsible for the office being in sugar shock.
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Naomi replied: — October 23rd, 2012 @ 4:12 pm
Gina-So happy to hear that! We do what we can to spread happiness, right! :)
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Totally love these – butterfingers are one of my absolute favorite candy bars, and this dessert looks fantastic!
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I made these last week and they were gone in 4 days. They. Are. Phenomenal. Next time I’ll make more cookie dough so I can have more to sprinkle on top, but other than that – perfection. Seriously. Make these. Your taste buds will thank you.
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I love it! It’s so insanely over the top. Fantastic!
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These are indefensibly crazy! I am totally going to try making these for Christmas.
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I made these today. Delicious! For a bigger party, could I just double it for a 9×13 pan or would I need to make 2?
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Hi there,
I know you say any chocolate bar will do but do you think a score bar would be ok? Just wondering as it is a hard candy bar covered with chocolate.
Thanks very much!
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Having read this I believed it was really enlightening.
I appreciate you taking the time and effort to put this informative article together.
I once again find myself personally spending a lot of time both
reading and leaving comments. But so what, it was still worthwhile!
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what size pan do i use? :/
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jeremy lefebvre replied: — March 21st, 2013 @ 3:03 am
8×8
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i must ask anyone about the cookie dough part it says to press 3/4 cookie dough in the pan and then at end crumble rest on top. but when i made my cookie dough it was creamy like peanut butter. no where near being of a crumble state. was there a typo on the amount of flour for the recipe? anyone else have this problem?
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Hi Naomi
Can I use regular size snickers bars in this recipe. Also, what type of knife did you use to cut these bars.
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Naomi replied: — March 31st, 2013 @ 10:07 pm
Hi Jackie – Yes, regular size will work. I used a 10inch chefs knife to cut them. Make sure your bar is chilled before cutting and clean the knife off between slices for nice cleaned edges.
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how much cookie dough should there be? I want to use premade, but not sure what size package to get or how thick bottom layer of the bars should be. thank you!
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Um…how are we supposed to know when they are ready to come out of the oven???
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