Butterfinger Caramel Cheesecake Bars

Directions:
1. Preheat Oven:
1.1. Set your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment, letting the edges overhang for lifting.
2. Prepare the Crust:
2.1. In a medium-sized bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the base of the pan.
2.2. Bake for 8 to 10 minutes or until lightly golden brown. Take out and allow the crust to cool slightly.
3. Make the Cheesecake Filling:
3.1. In a large bowl, beat the softened cream cheese and 3/4 cup sugar using a hand mixer until completely smooth.
3.2. Blend in the vanilla extract, then add eggs one at a time, beating thoroughly after each.
4. Assemble the Bars:
4.1. Spread half of the cheesecake mixture over the cooled crust. Drizzle with 1/2 cup of the caramel sauce.
4.2. Sprinkle 3 chopped Butterfinger bars evenly across the caramel layer.
4.3. Top with the rest of the cheesecake filling, smoothing it evenly over the candy layer.
5. Bake and Chill:
5.1. Bake in the oven for 30–35 minutes, until the edges are firm and the center slightly jiggles.
5.2. Let the bars cool fully in the pan, resting on a wire rack for best results.
5.3. Once cooled down, pour over the remaining caramel and top with the last 2 chopped Butterfinger bars.
5.4. Refrigerate for a minimum of 2 hours before slicing. Use the parchment overhang to lift bars out for easy serving.
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Calories: 400 kcal per serving
Servings: 12 bars