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.
[convertkit_form form=”6763696″]
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.
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!
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
Scale
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.
Hi, I'm Maria, and together with my sister Patricia, we share a deep passion for the culinary world. Our journey is all about bringing to you a collection of both sweet and savory recipes that we've lovingly tested and perfected in our kitchen.
