Butterfinger Nutter Butter Cheesecake Bars

Get out your stretchy pants! I’ve got a doozie for you today!

That’s right, my friends. I’ve combined the most beloved treats in my house and turned them into a trifecta of dessert perfection. Nutterbutters, butterfingers and cheesecake. All right here, baby.

Let me tell you these are what dreams are made of.

Glorious.

Sweet.

Addictive.

Oh, and easy to make too. Which isn’t necessarily a good thing, depending on how you look at this.
 So, first to make these you grind up some nutterbutter cookies and then stir in some melted butter. Press that into the bottom of your baking dish. Then you whip the 6 ingredients for the cheesecake center together and pour that on top. Bake that puppy until it’s set and park it in the fridge. Once it’s cool, top it with chocolate and cut into bars. Easy peasy.

Once I baked this off, I wasn’t quite sure what the butterfingers were going to do. Would they stay crunchy? Would they get soggy?

Well, here’s where the magic happens: the butterfingers practically turn into little pockets of caramel. Sweet, butterfingery caramel.

BLISS I tell you!

If you’ve never baked butterfinger into a cheesecake, now would be the perfect excuse! The peanut butter nutterbutter base and the chocolate top seen to work in perfect harmony with everything the filling has to offer. All in all a fabulous *and I mean fabulous* treat. You’re gonna want to make this one.

Happy Snacking! 🙂

If you like this recipe, you will probably like these:
No-Bake Nutter Butter Nutella Pie from Lauren’s Latest
Golden Oreo Peanut Butter Bars from Lauren’s Latest
No Bake Peanut Butter Oatmeal Bites from Bran Appetit
Nutter Butter White Chocolate Chip Cookies from Picky Palate
Butterfinger Blondies with Butterfinger Buttercream from Cookies and Cups
Snickers Cookies from Bake your Day

Preheat oven to 325 degrees. Line a 9×9 square dish with foil or parchment and set aside. {If you are lining your pan with foil, lightly grease with non stick cooking spray.}
nutterbutter crust Grind nutter butter cookies in a food processor until the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press into prepared dish and set aside.
IMG_3618

In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop butterfingers and fold into the cheesecake mixture. Pour over top nutter butter crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.

Pour chocolate chips and butter into a small bowl and microwave using the ‘melt chocolate’ function, stirring every 20-30 seconds. If your chocolate is almost melted, don’t put it back into the microwave! Just keep stirring- the residual heat will continue to melt the chocolate completely. {If your microwave doesn’t have this function, zap your chocolate at 50% power at 20 second intervals, stirring in between.} Spread melted chocolate overtop of the bars evenly and place back into the refrigerator 5-10 minutes to harden the chocolate. Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.

Recipes Notes: If you leave the bars in the refrigerator longer than 10 minutes after you’ve topped it with chocolate, cutting into the bars might be more difficult and the chocolate is more likely to crack.

Print

Butterfinger Nutter Butter Cheesecake Bars

Yield: 36 small squares

Ingredients:

  • for the crust-
  • 16 whole nutter butter cookies
  • 1/4 cup melted butter
  • for the cheesecake filling-
  • 8 oz. cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 tablespoon all purpose flour
  • 6 fun size Butterfinger chocolate bars
  • for the topping-
  • 3/4 cup semi sweet chocolate chips
  • 3 tablespoons butter

Directions:

  1. Preheat oven to 325 degrees. Line a 9x9 square dish with foil or parchment and set aside. {If you are lining your pan with foil, lightly grease with non stick cooking spray.} Grind nutter butter cookies in a food processor until the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press into prepared dish and set aside.
  2. In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop butterfingers and fold into the cheesecake mixture. Pour over top nutter butter crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.
  3. Pour chocolate chips and butter into a small bowl and microwave using the 'melt chocolate' function, stirring every 20-30 seconds. If your chocolate is almost melted, don't put it back into the microwave! Just keep stirring- the residual heat will continue to melt the chocolate completely. {If your microwave doesn't have this function, zap your chocolate at 50% power at 20 second intervals, stirring in between.} Spread melted chocolate overtop of the bars evenly and place back into the refrigerator 5-10 minutes to harden the chocolate. Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.
  4. Recipes Notes: If you leave the bars in the refrigerator longer than 10 minutes after you've topped it with chocolate, cutting into the bars might be more difficult and the chocolate is more likely to crack.

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  1. When I click print all that prints is the url. Could you e-mail me the recipe? Are nutter butter cookies peanut butter sandwich cookies or just regular peanut butter cookies. We don’t have nutter butter in Canada.

    Reply
    • They are pb sandwich cookies.

      Reply
  2. Bring on the cancer! Whoohooo Love It! No but on a serious note this really looks scrumptious

    Reply
  3. the printable recipe is not working

    Reply
  4. Print option does not work…….I see someone else mentioned it as well over a month ago…… What a shame.

    Reply
  5. Since print isn’t working just copy, paste & e-mail to yourself….that works!! 🙂

    Reply
  6. Tip for “chopping” up butter fingers. I freeze mine, then smash them a few times with a mallet while still in the wrapper. Turn it on it’s side and whack it a few more times. Open the wrapper and out comes wonderfully sprinklable butterfinger chunks.

    Reply
  7. Wow! love it! looks so good

    Reply
  8. Question for you…do you only use the cookie when pulsating into crumbs, or are you supposed to leave the filling between the cookies? The picture you are showing certainly doesn’t look like it’s got the peanut butter filling in it. Just curious in case I decide to try these.

    Reply
    • Yes, everything gets crushed up together!

      Reply
  9. You are talking about the Nutter Butter cookies that come in individual peanut-shaped cookies, and not the ones that have to be broken apart, look like huge wafer crisps, and have a delicious glob of peanutbutter in the middle, right? Just wanted to make sure I was getting the right ingredients! These sound really bad for me! I can’t wait to make them

    Reply
    • No, I mean the sandwich cookies with the filling!

      Reply
  10. Wow by reading the comments,seems like everybody is reading my mind.So yummy.Thank you Lauren

    Reply
  11. I made these and they turned out amazing! I have never used butter in my chocolate while melting,but figured I’d give it a shot. I didn’t think it was smooth as normal so may just try a cup next time and skip the butter. Regardless of how it looked, it was still great! I also live in high altitude and ended up cooking these for 30 minutes.

    Reply
  12. Can you double the recipe and use a 9X13 pan?

    Reply
    • Yes! You might need to bake it a little longer in the oven, but other then that, it would all work out just fine.

      Reply
  13. Im making these tonight for our dinner guests.. making 3 pans just in case lol

    Reply
  14. Can’t wait to try this. Looks delicious

    Reply
  15. Lauren,
    Was this a 9×13 pan? The photo looks like the pan was larger than 9×9? I’m gonna make these today and wanted to be sure

    Reply
  16. I’ve made these before, and they were devoured! Simple to bake, and a huge crowd pleaser! I am making them again to bring to a gathering over Memorial Day weekend.

    Reply
  17. All I can say is OH MY GOOD LORD! These are so good. I made them for a cookout tonight and had to sample them. I could do some serious damage to these. I did double everything and put them in a 9×13. Worked perfectly. I took them out of the fridge, after putting the chocolate on, after 8 minutes. I, then, used a pizza cutter. Nice even cut and no cracking. I will make these again and again.

    Reply
  18. Never heard of nutterbutter, how many candy bars. Need better recipe, as I don’t want a failure after going through making them.

    Reply
  19. do you know the measurement that the 6 fun size bars would equal? they now make Butterfinger baking bits, so curious how much i would need to use to equal the 6 fun size bars.

    Reply
  20. Can this be made into pie form??

    Reply
  21. Can I make a 9×13 pan if double recipe?

    Reply
  22. so I have to make these ASAP !! has all of my favorite things!! But I am gluten free, so I was wondering if the small amount of flour is necessary … ya think ?? or if I should just sub it with my GF flour ?

    thanks !!

    Reply
  23. These look delicious! I can’t wait to make them!

    Reply
  24. I want to thank you from the bottom of my heart for sharing this recipe … I saw it a few hours ago … Immediately went to the store to get the ingredients and am enjoying the finished product right now. I LOVE THIS RECIPE!

    Reply

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