Butterfinger Cheesecake Bars on Brownie Crust
Three favorite treats all come together into one sweet, delicious recipe. These Butterfinger Cheesecake Bars on Brownie Crust have a thick Butterfinger brownie crust, a creamy cheesecake center, and more candy on top for extra crunch.
Servings: 12 bars
Calories: 647kcal
Ingredients
Brownies
- 1 package brownie mix * I used Duncan Hines Dark Chocolate Fudge 18.2 ounce package
- 1 large egg * may vary depending on brownie mix you use
- 1/3 cup vegetable oil * may vary depending on brownie mix you use
- 1/3 cup water * may vary depending on brownie mix you use
- 8 fun size Butterfinger Bars * crushed, divided
No Bake Cheesecake
- 4 8oz packages cream cheese * at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping
Instructions
Brownies
- Preheat oven to 325°F.
- Prepare brownie batter as directed on package (note: the ingredients needed to prepare the brownies may vary from those listed in the ingredients depending on the brand or recipe that you use).
- Mix in 1/2 cup of the crushed Butterfinger bars.
- Spread the batter into an aluminum foil lined 9x13-inch baking pan.
- Bake 20-25 minutes or until the brownies are set and cooked through.
No Bake Cheesecake
- In an electric mixer bowl, beat the cream cheese, sugar, and vanilla extract until well blended. Stir in whipped topping. The batter will be thick.
- Divide the cheesecake batter evenly over the brownies and smooth the top with a spatula.
- Sprinkle on the remaining 1/2 cup of crushed Butterfinger candy and gently press the pieces into the cheesecake layer.
- Refrigerate for 3 hours, or until firm.
- Once set, remove from the pan by lifting up the foil and placing it on a cutting board. Cut into 12 bars.
Video
Notes
This recipe is currently being retested with brownie mix and should be updated sometime in early 2020.
** Nutritional information is an estimate and may vary.
Tips and Techniques for the Best Butterfinger Cheesecake Brownie Bars
- Line your baking pan with parchment paper or aluminum foil so that the edges extend over the side of the pan. This will make it so much easier for you to remove the bars from the pan before cutting them.
- Set the cream cheese out about an hour before you begin to allow it to come to room temperature.
- Store leftovers, tightly covered in the refrigerator. Use within 5-7 days.
Nutrition
Serving: 1serving | Calories: 647kcal | Carbohydrates: 60g | Protein: 8g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 101mg | Sodium: 421mg | Potassium: 162mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1055IU | Calcium: 95mg | Iron: 2mg