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.

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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

  1. 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.
  2. 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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65 Responses to “Butterfinger Cookie Dough Cheesecake Bars”

  1. #
    1
    Tara @ Chip Chip Hooray — October 16, 2012 @ 2:45 pm

    Oh my GOSH. My work pants are so not extreme-eating friendly. This must be remedied.

    Reply

  2. #
    2
    Katrina @ Warm Vanilla Sugar — October 16, 2012 @ 3:42 pm

    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.

    Reply

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    Aimee @ ShugarySweets — October 16, 2012 @ 4:21 pm

    Oh help me. I love Butterfingers and these sound (AND LOOK) amazing!!!

    Reply

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    Averie @ Averie Cooks — October 16, 2012 @ 4:26 pm

    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!

    Reply

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    Laura (Tutti Dolci) — October 16, 2012 @ 4:43 pm

    Hello, gorgeous! These bars look worth the the hip damage!

    Reply

  6. #
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    the 3volution of j3nn — October 16, 2012 @ 6:09 pm

    Wow!! Pure decadence. They look divine!

    Reply

  7. #
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    ThisBakerGirlBlogs — October 16, 2012 @ 6:57 pm

    Got my eating pants on and now to get me some of these! Thry look incredible :)

    Reply

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    May J — October 16, 2012 @ 7:03 pm

    How much mini chocolate chips do we put in?

    “Fold in mini chocolate chip and fold to combine.”

    Reply

    • 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.

      Reply

      • jeremy lefebvre replied: — March 21st, 2013 @ 3:05 am

        i left a comment on here. hopefully you can answer

  9. #
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    Jackie @ The Beeroness — October 16, 2012 @ 8:30 pm

    It’s like an orgy of gluttony. Pretty sure you worked most of the Deadly Sins into these boys. Love it so much.

    Reply

  10. #
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    Kiran @ KiranTarun.com — October 16, 2012 @ 11:13 pm

    Oh my, these looks so delicious, Naomi!

    Reply

  11. #
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    Kristen — October 17, 2012 @ 1:02 am

    Oh my goodness… help me now. These are craaaazy!!

    Reply

  12. #
    12
    JulieD — October 17, 2012 @ 2:39 am

    You. are. amazing. #thatisall

    Reply

  13. #
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    Megan — October 17, 2012 @ 12:17 pm

    These look so delicious! WOW!

    Reply

  14. #
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    Gina — October 17, 2012 @ 1:07 pm

    Wow …. How beautiful are these bars. I eat some now, they must be delicious. Kisses Gina

    Reply

  15. #
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    Catalina @ Cake with Love — October 17, 2012 @ 5:52 pm

    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!

    Reply

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    anastassia — October 17, 2012 @ 6:49 pm

    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.

    Reply

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    sally @ sallys baking addiction — October 17, 2012 @ 7:27 pm

    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 :)

    Reply

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    Trish — October 17, 2012 @ 7:40 pm

    OK…. I don’t even like Butterfinger and you are making want to eat these!
    Fantastic pics. :)
    Trish

    http://www.jellybonesblog.blogspot.com

    Reply

  19. #
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    Amanda @ The Dormestic Goddess — October 17, 2012 @ 7:56 pm

    It is a blessing and curse that this recipe only makes an 8×8 pan!! Wowza.

    Reply

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    Ellianah — October 18, 2012 @ 2:19 pm

    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

    Reply

  21. #
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    jane — October 18, 2012 @ 3:17 pm

    It doesn’t say how many Chocolate chips? Want to make these today!!

    Reply

  22. #
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    Marlene — October 19, 2012 @ 12:17 am

    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

    Reply

    • 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.

      Reply

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    Sylvie @ Gourmande in the Kitchen — October 19, 2012 @ 3:59 am

    Definitely over the top decadent, you never cease to impress!

    Reply

  24. #
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    TidyMom — October 19, 2012 @ 12:20 pm

    Fan-freaking-tastic Naomi!! My family would LOOOOVE these!

    Reply

  25. #
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    Suzanne — October 19, 2012 @ 1:21 pm

    These cheesecake bars look quite sinful, but I want some right now! Love how the bar looks layered with candy and cheesecake.

    Reply

  26. #
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    The Squishy Monster — October 19, 2012 @ 11:19 pm

    You have such a beautiful blog! I love your recipe for this cheesecake, it truly pairs together all sorts of yummies into one bite!

    Reply

  27. #
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    Erin @ Texanerin Baking — October 20, 2012 @ 12:42 pm

    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.

    Reply

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    thelittleloaf — October 22, 2012 @ 12:37 pm

    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…

    Reply

  29. #
    29
    Gina — October 22, 2012 @ 1:03 pm

    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.

    Reply

    • Naomi replied: — October 23rd, 2012 @ 4:12 pm

      Gina-So happy to hear that! We do what we can to spread happiness, right! :)

      Reply

  30. #
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    sara — October 23, 2012 @ 5:08 am

    Totally love these – butterfingers are one of my absolute favorite candy bars, and this dessert looks fantastic!

    Reply

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    Ashley — October 24, 2012 @ 6:41 pm

    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.

    Reply

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    Renee — October 25, 2012 @ 1:19 am

    I love it! It’s so insanely over the top. Fantastic!

    Reply

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    Melody Sage — October 26, 2012 @ 1:08 am

    These are indefensibly crazy! I am totally going to try making these for Christmas.

    Reply

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    Chelsea — October 28, 2012 @ 3:27 am

    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?

    Reply

  35. #
    35
    Jacqueline — March 6, 2013 @ 11:56 pm

    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!

    Reply

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    nike air max 2013 — March 15, 2013 @ 12:40 pm

    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
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  37. #
    37
    mel — March 19, 2013 @ 6:24 pm

    what size pan do i use? :/

    Reply

    • jeremy lefebvre replied: — March 21st, 2013 @ 3:03 am

      8×8

      Reply

  38. #
    38
    jeremy lefebvre — March 21, 2013 @ 3:03 am

    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?

    Reply

  39. #
    39
    Jackie — March 31, 2013 @ 3:16 pm

    Hi Naomi

    Can I use regular size snickers bars in this recipe. Also, what type of knife did you use to cut these bars.

    Reply

    • 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.

      Reply

  40. #
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    Kristin — April 5, 2013 @ 9:08 pm

    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!

    Reply

  41. #
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    Alexa — April 12, 2013 @ 2:32 am

    Um…how are we supposed to know when they are ready to come out of the oven???

    Reply

  42. #
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    Dani — May 29, 2013 @ 10:47 pm

    I just made these and when I try to cut into them the butterfinger part is VERY very hard-almost like a carmel like situation. What went wrong? I baked for 34min.

    Reply

  43. #
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    Jackson — June 30, 2013 @ 7:47 am

    For anybody it may apply to, I live in Wyoming at about 6200 feet. They do not need any adjustments for high altitude. 35 minutes in the oven on the nose and they came out perfect.

    Reply

  44. #
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    Nora — July 29, 2013 @ 12:20 pm

    What size pan did you use?

    Reply

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    Sam M. | Atkinson Drive — October 26, 2013 @ 1:42 pm

    These look SO tasty! I’d love for you to join the Pinworthy Projects party! http://www.atkinsondrive.com/pinworthy-projects-link-party-12/

    Reply

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    Denise — October 27, 2013 @ 4:20 am

    My friend just told me about your blog and also “Cooking With Mr. C.” on Facebook. (also a blog) I just “Liked” his Facebook page and came to your site. It looks terrific. I love when people share blogs with each other. Denise

    Reply

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    Tara — December 18, 2013 @ 10:40 am

    I made these last year for a cookie exchange I attend every Christmas and won best overall! I’m baking them again for the same party as I write…def a day-in-the-kitchen fave for me every Christmas now!

    Reply

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    Rina — April 16, 2014 @ 10:07 am

    What size pan?

    Reply

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    Rina — April 16, 2014 @ 10:10 am

    What size pan? Sorry, just saw size of pan required. Can these be made for large groups and how do you calculate amounts needed?

    Reply

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