Description
Decadent cheesecake bars loaded with Reese’s peanut butter cups and crunchy Butterfinger pieces, all on a chocolate cookie crust. A perfect no-bake treat for peanut butter and chocolate lovers.
Ingredients
- 2 cups chocolate cookie crumbs (about 24 cookies)
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup Reese’s peanut butter cups, chopped
- 1 cup Butterfinger candy bars, chopped
- 1/2 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1/4 cup peanut butter, for drizzle (optional)
Instructions
- Preheat oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang.
- In a medium bowl, combine chocolate cookie crumbs and melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in peanut butter and vanilla extract until fully incorporated.
- Fold in half of the chopped Reese’s and half of the chopped Butterfinger into the cheesecake batter.
- Pour batter over the cooled crust and spread evenly. Bake for 30-35 minutes, until the edges are set and the center is slightly jiggly.
- Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- For the topping, heat heavy whipping cream in a small saucepan until simmering. Pour over chocolate chips in a heatproof bowl and let sit for 1 minute, then stir until smooth. Spread over chilled cheesecake.
- Sprinkle remaining chopped Reese’s and Butterfinger over the chocolate topping. Drizzle with melted peanut butter if desired.
- Chill for another 30 minutes to set the topping. Lift bars out using parchment overhang and cut into squares. Serve cold.
Notes
You can customize the seasonings to taste. For a firmer texture, refrigerate overnight. Substitute milk chocolate chips for semi-sweet if preferred.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Dessert
- Cuisine: American