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.
