These Butterfinger Caramel Pretzel Cheesecake Bars are a perfect balance of sweet and salty, featuring a creamy cheesecake layered with a crunchy pretzel crust, topped with rich chocolate and caramel.
Ingredients
Scale:
2 cups crushed pretzels
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
1 cup Butterfinger candy bars, chopped
Chocolate sauce for drizzling
Caramel sauce for drizzling
Instructions
Prepare a 9x9-inch baking dish by lining it with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine the crushed pretzels, granulated sugar, and melted butter. Mix well until the pretzels are evenly coated.
Press the pretzel mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake in a preheated oven at 350°F for 10 minutes, until set. Remove from oven and let cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese, mixing until well combined.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Fold in the chopped Butterfinger candy bars until evenly distributed.
Pour the cheesecake filling over the cooled pretzel crust and spread it into an even layer. Smooth the top with a spatula.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or until set. For best results, let it chill overnight.
Once set, remove the cheesecake bars from the baking dish using the parchment overhang. Drizzle with chocolate and caramel sauces before slicing into bars.
