Hello, dear readers! Today, I’m excited to share with you a mouthwatering treat that combines the best of both worlds: Reese’s Butterfinger Cheesecake Bars. Whether you’re a fan of chocolate, peanut butter, or just a good old cheesecake, this recipe is sure to become a favorite in your household.
Introduction
Reese’s Butterfinger Cheesecake Bars are a delightful fusion of creamy cheesecake, rich chocolate ganache, and the irresistible crunch of Reese’s peanut butter cups and Butterfinger bars. Originating from a blend of classic American candies, this dessert brings a nostalgic yet innovative twist to the traditional cheesecake. I remember the first time I made these bars; they were an instant hit at a family gathering, with everyone raving about the perfect balance of flavors and textures.
Ingredients
To prepare this comforting Reese’s Butterfinger Cheesecake Bars, you’ll need:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- For the filling:
- 2 cups cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup chopped Reese’s peanut butter cups
- 1/2 cup chopped Butterfinger bars
- For the ganache:
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
Optional substitutions:
- Gluten-free: Use gluten-free graham cracker crumbs for the crust.
- Dairy-free: Substitute cream cheese with a dairy-free alternative and use dairy-free chocolate chips.
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How to Make Reese’s Butterfinger Cheesecake Bars
Follow these steps to create your own delicious Reese’s Butterfinger Cheesecake Bars:
- Prepare the crust:
- Mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a lined 8×8 inch baking pan.
- Bake at 350°F (175°C) for 10 minutes. Remove from oven and let cool.
- Make the filling:
- Beat cream cheese, sugar, and vanilla extract until smooth.
- Add eggs one at a time, beating until just blended.
- Fold in chopped Reese’s and Butterfinger pieces.
- Pour the filling over the prepared crust.
- Bake:
- Bake at 350°F (175°C) for 40 minutes or until set. Remove from oven and cool to room temperature.
- Prepare the ganache:
- Heat the heavy cream until it just begins to simmer, then pour over the chocolate chips.
- Let sit for 5 minutes, then stir until smooth.
- Finish the bars:
- Pour the ganache over the cooled cheesecake.
- Refrigerate for at least 4 hours, or until set.
- Cut into bars and serve.
Helpful Tips
- Ensure the cream cheese is softened for a smoother filling.
- For a firmer crust, press the mixture firmly into the pan.
- Allow the ganache to cool slightly before pouring over the cheesecake to prevent melting.
Cooking Tips
- Flavor enhancements: Add a pinch of sea salt to the ganache for a sweet-salty contrast.
- Texture improvements: For extra crunch, sprinkle additional chopped Butterfinger pieces on top of the ganache before it sets.
- Equipment: A food processor can be helpful for crushing the graham crackers and mixing the crust ingredients evenly.
Serving Suggestions
- Complementary side dishes: Fresh berries or a scoop of vanilla ice cream pairs wonderfully with these rich bars.
- Beverages: Serve with a hot cup of coffee or a glass of cold milk for a perfect treat.
- Presentation ideas: Arrange the bars on a platter and drizzle with additional melted chocolate for an elegant touch.
Nutritional Information
Nutritional Information (per serving)
- Calories: 450
- Carbohydrates: 45g
- Protein: 6g
- Fat: 30g
- Saturated Fat: 18g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 8g
- Trans Fat: 0.5g
- Cholesterol: 90mg
- Sodium: 200mg
- Potassium: 150mg
- Fiber: 2g
- Sugar: 35g
- Vitamin A: 600IU
- Vitamin C: 1mg
- Calcium: 100mg
- Iron: 2mg
These bars are indulgent, but they also provide a good amount of calcium and iron from the cream cheese and chocolate.
Storage and Leftovers
- Refrigerate: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Reheat: For best results, enjoy the bars chilled directly from the refrigerator.
Frequently Asked Questions (FAQs)
- Can I use a different type of chocolate?
- Yes, you can use milk chocolate or dark chocolate chips for the ganache, depending on your preference.
- What if I don’t have Reese’s or Butterfinger bars?
- You can substitute with other chocolate bars or candies like Snickers or Twix for a different flavor profile.
- How can I make these bars ahead of time?
- Prepare the bars up to the ganache step, refrigerate overnight, and add the ganache before serving for the freshest taste.
Related Recipes
Conclusion
I hope you enjoy making and devouring these Reese’s Butterfinger Cheesecake Bars as much as I do. Don’t forget to leave a comment below with your feedback and any variations you try. Happy baking!
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Reese’s Butterfinger Cheesecake Bars – Decadent Dessert
Description
Hello, dear readers! Today, I’m excited to share with you a mouthwatering treat that combines the best of both worlds: Reese’s Butterfinger Cheesecake Bars. Whether you’re a fan of chocolate, peanut butter, or just a good old cheesecake, this recipe is sure to become a favorite in your household
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- For the filling:
- 2 cups cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup chopped Reese’s peanut butter cups
- 1/2 cup chopped Butterfinger bars
- For the ganache:
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
Optional substitutions:
- Gluten-free: Use gluten-free graham cracker crumbs for the crust.
- Dairy-free: Substitute cream cheese with a dairy-free alternative and use dairy-free chocolate chips.
Instructions
- Prepare the crust:
- Mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a lined 8×8 inch baking pan.
- Bake at 350°F (175°C) for 10 minutes. Remove from oven and let cool.
- Make the filling:
- Beat cream cheese, sugar, and vanilla extract until smooth.
- Add eggs one at a time, beating until just blended.
- Fold in chopped Reese’s and Butterfinger pieces.
- Pour the filling over the prepared crust.
- Bake:
- Bake at 350°F (175°C) for 40 minutes or until set. Remove from oven and cool to room temperature.
- Prepare the ganache:
- Heat the heavy cream until it just begins to simmer, then pour over the chocolate chips.
- Let sit for 5 minutes, then stir until smooth.
- Finish the bars:
- Pour the ganache over the cooled cheesecake.
- Refrigerate for at least 4 hours, or until set.
- Cut into bars and serve.
Notes
- Ensure the cream cheese is softened for a smoother filling.
- For a firmer crust, press the mixture firmly into the pan.
- Allow the ganache to cool slightly before pouring over the cheesecake to prevent melting.
