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.
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
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
- 8oz. cream cheese, room temperature
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
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.
- 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.
Tara @ Chip Chip Hooray says
Oh my GOSH. My work pants are so not extreme-eating friendly. This must be remedied.
Katrina @ Warm Vanilla Sugar says
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.
Aimee @ ShugarySweets says
Oh help me. I love Butterfingers and these sound (AND LOOK) amazing!!!
Averie @ Averie Cooks says
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!
Laura (Tutti Dolci) says
Hello, gorgeous! These bars look worth the the hip damage!
the 3volution of j3nn says
Wow!! Pure decadence. They look divine!
May J says
How much mini chocolate chips do we put in?
“Fold in mini chocolate chip and fold to combine.”
Jackie @ The Beeroness says
It’s like an orgy of gluttony. Pretty sure you worked most of the Deadly Sins into these boys. Love it so much.
Kiran @ KiranTarun.com says
Oh my, these looks so delicious, Naomi!
Oh my goodness… help me now. These are craaaazy!!
You. are. amazing. #thatisall
Got my eating pants on and now to get me some of these! Thry look incredible 🙂
May – put in 1 cup. Thanks for asking – I forgot that in the recipe. I’m updating now.
These look so delicious! WOW!
Wow …. How beautiful are these bars. I eat some now, they must be delicious. Kisses Gina
Catalina @ Cake with Love says
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!
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.
sally @ sallys baking addiction says
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 🙂
OK…. I don’t even like Butterfinger and you are making want to eat these!
Fantastic pics. 🙂
Amanda @ The Dormestic Goddess says
It is a blessing and curse that this recipe only makes an 8×8 pan!! Wowza.
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
It doesn’t say how many Chocolate chips? Want to make these today!!
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
Marlene- any candy bar will work. My pick would for the Twix – ooey gooey caramel with a crunchy cookie.
Sylvie @ Gourmande in the Kitchen says
Definitely over the top decadent, you never cease to impress!
Fan-freaking-tastic Naomi!! My family would LOOOOVE these!
These cheesecake bars look quite sinful, but I want some right now! Love how the bar looks layered with candy and cheesecake.
The Squishy Monster says
You have such a beautiful blog! I love your recipe for this cheesecake, it truly pairs together all sorts of yummies into one bite!
Erin @ Texanerin Baking says
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.
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…
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.
Totally love these – butterfingers are one of my absolute favorite candy bars, and this dessert looks fantastic!
Gina-So happy to hear that! We do what we can to spread happiness, right! 🙂
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.
I love it! It’s so insanely over the top. Fantastic!
Melody Sage says
These are indefensibly crazy! I am totally going to try making these for Christmas.
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?
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!
what size pan do i use? :/
jeremy lefebvre says
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?
jeremy lefebvre says
jeremy lefebvre says
i left a comment on here. hopefully you can answer
Can I use regular size snickers bars in this recipe. Also, what type of knife did you use to cut these bars.
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.
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!
Um…how are we supposed to know when they are ready to come out of the oven???
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.
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.
What size pan did you use?
Sam M. | Atkinson Drive says
These look SO tasty! I’d love for you to join the Pinworthy Projects party! http://www.atkinsondrive.com/pinworthy-projects-link-party-12/
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
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!
What size pan?
What size pan? Sorry, just saw size of pan required. Can these be made for large groups and how do you calculate amounts needed?
What are we looking for to tell if the bars are done since 10 minutes is a big range in cooking time for a cookie? Thanks
Made them last night, AWESOME!!! I used Wonderbars instead of the required Butterfingers, followed the recipe and they turned out perfect. Very easy to make!!
Jennifer Brandt says
Metal /aluminum cake pan or glass/ pyrex ok?
Do these have to be kept refrigerated?
hi i made these and i put them in the fridge and they went very hard i suggest leaving them out of the fridge :]
Do you use dark or brown sugar!
I was extremely disappointed in this dessert. The cream cheese mixture seemed weird to begin with, and then it literally would not bake. The recipe says 30-40 minutes, but it probably took about two hours to fully bake. Also, the recipe does not specify how to tell when the dessert is done, i.e what a toothpick should look like after being inserted into the middle. After baking this for hours, the crust and butterfingers tasted fine, but the cream cheese mix part of the dessert tasted really weird. Overall, extremely disappointing. Would not recommend.
Tamara Christians says
I made a 9×13 because I am taking these to a party. I doubled the recipe. I put them in the oven for 35 minutes and checked them – the center was clearly undercooked and wiggly when I shifted the pan. I added 5 more mins, then 5 more, then 2 more. So…47 minutes total. The edges are very brown and the center is golden brown and firm. Toothpick came out clean. I am worried that the corner pieces will be dry because they are darker brown than I would make chocolate chip cookies. Hopefully the cream cheese will keep everything moist. Waiting for the party!!
Has anyone ever tried shipping these to someone? I was just wondering if they had any issues with melting. I’m planning to do priority express 2 day shipping
Very good. It’s the best dessert EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1
Android Mod Apk says
Yabba dabba doo says
These are so good but I say you shouldn’t put the half a cup on top ide do a fourth a cup
Richard Busch says
what size baking pan? 9×13?