Description
Decadent cheesecake bars loaded with Reese’s peanut butter cups and Butterfinger candy, layered on a chocolate cookie crust and topped with a rich chocolate drizzle. Perfect for any peanut butter and chocolate lover.
Ingredients
Scale
- 24 chocolate sandwich cookies (Oreos), crushed
- 1/4 cup (60g) unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120g) sour cream
- 1 cup chopped Reese’s peanut butter cups
- 1 cup chopped Butterfinger candy bars
- 1 cup (175g) semisweet chocolate chips (for drizzle)
- 2 tbsp heavy cream (for drizzle)
Instructions
- Preheat oven to 325°F (165°C) and line a 9×13-inch baking pan with parchment paper.
- Combine crushed cookies and melted butter, then press evenly into the bottom of the pan to form the crust. Bake for 8 minutes and set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla and sour cream, mixing until fully combined.
- Fold in chopped Reese’s and Butterfinger pieces, reserving some for topping.
- Pour the cheesecake mixture over the crust and smooth the top. Sprinkle remaining candy pieces on top.
- Bake for 35-40 minutes or until the center is set but still slightly jiggly. Cool completely in the pan, then refrigerate for at least 4 hours.
- Melt chocolate chips and heavy cream together until smooth. Drizzle over chilled bars before slicing and serving.
Notes
- Chill thoroughly before slicing for clean cuts.
- You can substitute the cookie crust with graham crackers if preferred.
- Store bars in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 32g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cheesecake bars, Reese’s dessert, Butterfinger bars, peanut butter chocolate dessert