Bakers Royale

Butterfinger Cookie Dough Cheesecake Bars

By 67 Comments

You are wearing eating pants for these Butterfinger Bars, right? Like I mentioned in the previous post all prayers for mercy will go unanswered.  So, before we get started, let’s agree will power is overrated and accept that your hips are going to pissed. Done? Alright, let’s get obscene.

Going from the bottom up you’ll find a chocolate chip cookie dough crust that’s been layered with a heavy bricking of 5 king size packages of Butterfinger.  To add some soft creaminess against the Butterfinger crunch and ease the sweetness is a layer of cheesecake. Finishing things off is a crumbled sprinkling of more cookie dough and a fistful mini chocolate chips.

 

Butterfinger Cookie Dough Cheesecake Bars

I know these are a little over the top, but remember when I made these Extreme Brownie? Yeah—let’s be glad that I didn’t take these Butterfinger Cookie Dough Cheesecake Bars and  wrap it in puff pastry. Although thinking it about now, it would probably make this even better by adding another textured layer and some salty to the sweet equation. If anyone decides to go extreme like that, come back and let the rest of us know.

Butterfinger Cookie Dough Cheesecake Bars

Butterfinger Cookie Dough Cheesecake Bars

Yield: Makes one 8×8 pan

Ingredients

Chocolate chip cookie layer

  • ½ cup butter, melted
  • ½ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • ¾ cup flour plus 2 tablespoons
  • 1 cup mini chocolate chips + 1/2 cup for top
  • 5 Butterfinger bars, king size

Cheesecake layer

  • 8oz. cream cheese, room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla

Instructions

Preparation:

Create a sling by lining the pan with foil so that there is a one inch overhang on each side. Cover foil with bake spray. Heat oven to 375 degrees F.

To make chocolate chip cookie layer

Melt butter and let cool to warm. Add in brown sugar and mix to combine. Add in egg and vanilla extract and mix to combine.  Add in flour and fold to combine. Add in 1 cup of mini chocolate chips and fold to combine. Pour mixture into pan; set aside.

To make cheesecake

Add all ingredients in a bowl and beat until blended. Set aside.

Assembly

  1. Press 3/4 of cookie mixture into pan. Place Butterfinger bars side-by-side on top of cookie dough. Pour cheesecake mixture on top. Crumble remaining cookie dough sprinkle on top of cheesecake layer along with remaining 1/2 cup of chocolate chips all over top.
  2. Transfer pan to oven and bake for about 30-40 minutes at 375 degrees F. Remove from oven set on wire rack to cool.

Notes

A few notes:

  • I used the king size Butterfinger because that's what was readily available to me, but any size will work fine.
  • And of course if Butterfinger is not your thing, replace it with any candy bar or just skip the candy portion all together.
  • I forgot to use a foil sling for the pan—don’t be like me. Sling your pan, it will be easier to remove the bars.
  • For ease of cutting and for clean edges, chill bars in the refrigerator before cutting. Place cut bars in the refrigerator until ready to serve. Bars should be served  room temperature, so place them on the counter 20 minutes prior to serving.

© Naomi Robinson | Bakers Royale
Category: Bars and Cookie Bars

Comments

  7. May J says

    How much mini chocolate chips do we put in?

    “Fold in mini chocolate chip and fold to combine.”

  12. ThisBakerGirlBlogs says

    Got my eating pants on and now to get me some of these! Thry look incredible 🙂

  17. anastassia says

    i made these to take to work (only i used a selection of fun size bars as i’m not overly fond of butterfingers). one of my coworkers declared them the best thing i’ve ever made, so all in all a good recipe.

  18. sally @ sallys baking addiction says

    Hi Naomi! sally here. I love your blog. I am also seriously-borderline-scary obsessed with butterfingers. Put them in cheesecake and I’ll go nuts. Make them into BARS and it’s even better. This is my new favorite recipe – must make them! Perfect for halloween too 🙂

  23. Marlene says

    Hi
    These look amazing!
    Do you have an idea for countries out of the states, that don’t have butterfingers?
    What’s the closets bar to use-
    maybe reese’s or twix will fit? Or mars bar?…
    Thanks for helping, I really want to make these

  24. Naomi says

    Marlene- any candy bar will work. My pick would for the Twix – ooey gooey caramel with a crunchy cookie.

  28. The Squishy Monster says

    You have such a beautiful blog! I love your recipe for this cheesecake, it truly pairs together all sorts of yummies into one bite!

  30. thelittleloaf says

    These look intense! Have you tried them with other chocolate bars? I’m not sure if I can get hold of Butterfingers in the UK, although maybe if I ordered them up online…

  31. Gina says

    Wow, these bars were amazing!! I brought them in for my co-workers today, so I will be single-handedly responsible for the office being in sugar shock.

  34. Ashley says

    I made these last week and they were gone in 4 days. They. Are. Phenomenal. Next time I’ll make more cookie dough so I can have more to sprinkle on top, but other than that – perfection. Seriously. Make these. Your taste buds will thank you.

  37. Chelsea says

    I made these today. Delicious! For a bigger party, could I just double it for a 9×13 pan or would I need to make 2?

  38. Jacqueline says

    Hi there,

    I know you say any chocolate bar will do but do you think a score bar would be ok? Just wondering as it is a hard candy bar covered with chocolate.

    Thanks very much!

  40. jeremy lefebvre says

    i must ask anyone about the cookie dough part it says to press 3/4 cookie dough in the pan and then at end crumble rest on top. but when i made my cookie dough it was creamy like peanut butter. no where near being of a crumble state. was there a typo on the amount of flour for the recipe? anyone else have this problem?

  43. Jackie says

    Hi Naomi

    Can I use regular size snickers bars in this recipe. Also, what type of knife did you use to cut these bars.

  44. Naomi says

    Hi Jackie – Yes, regular size will work. I used a 10inch chefs knife to cut them. Make sure your bar is chilled before cutting and clean the knife off between slices for nice cleaned edges.

  45. Kristin says

    how much cookie dough should there be? I want to use premade, but not sure what size package to get or how thick bottom layer of the bars should be. thank you!

  47. Dani says

    I just made these and when I try to cut into them the butterfinger part is VERY very hard-almost like a carmel like situation. What went wrong? I baked for 34min.

  48. Jackson says

    For anybody it may apply to, I live in Wyoming at about 6200 feet. They do not need any adjustments for high altitude. 35 minutes in the oven on the nose and they came out perfect.

  51. Denise says

    My friend just told me about your blog and also “Cooking With Mr. C.” on Facebook. (also a blog) I just “Liked” his Facebook page and came to your site. It looks terrific. I love when people share blogs with each other. Denise

  52. Tara says

    I made these last year for a cookie exchange I attend every Christmas and won best overall! I’m baking them again for the same party as I write…def a day-in-the-kitchen fave for me every Christmas now!

  54. Rina says

    What size pan? Sorry, just saw size of pan required. Can these be made for large groups and how do you calculate amounts needed?

  55. MaryAnn says

    What are we looking for to tell if the bars are done since 10 minutes is a big range in cooking time for a cookie? Thanks

  56. Rosie says

    Made them last night, AWESOME!!! I used Wonderbars instead of the required Butterfingers, followed the recipe and they turned out perfect. Very easy to make!!

  59. maria says

    hi i made these and i put them in the fridge and they went very hard i suggest leaving them out of the fridge :]

  61. Shelby says

    I was extremely disappointed in this dessert. The cream cheese mixture seemed weird to begin with, and then it literally would not bake. The recipe says 30-40 minutes, but it probably took about two hours to fully bake. Also, the recipe does not specify how to tell when the dessert is done, i.e what a toothpick should look like after being inserted into the middle. After baking this for hours, the crust and butterfingers tasted fine, but the cream cheese mix part of the dessert tasted really weird. Overall, extremely disappointing. Would not recommend.

  62. Tamara Christians says

    I made a 9×13 because I am taking these to a party. I doubled the recipe. I put them in the oven for 35 minutes and checked them – the center was clearly undercooked and wiggly when I shifted the pan. I added 5 more mins, then 5 more, then 2 more. So…47 minutes total. The edges are very brown and the center is golden brown and firm. Toothpick came out clean. I am worried that the corner pieces will be dry because they are darker brown than I would make chocolate chip cookies. Hopefully the cream cheese will keep everything moist. Waiting for the party!!

  63. mks says

    Has anyone ever tried shipping these to someone? I was just wondering if they had any issues with melting. I’m planning to do priority express 2 day shipping

Leave a Reply

Your email address will not be published. Required fields are marked *

Bakers Royale on Instagram

Skip to Recipe