Reese’s Butterfinger Cheesecake Bars

By msweeney

Ingredients

• Crust:
• 22 Oreos, (about 2 1/2 cups crushed)
• 6 Tablespoons butter, softened
• Cheesecake:
• 16 oz cream cheese, softened
• 2 eggs
• 1/2 cup sour cream
• 1/2 cup sugar
• 1 1/2 teaspoons vanilla
• Toppings:
• 8 Fun Size Butterfinger bars, chopped
• 8 Reese's peanut butter cups, chopped
• 1/2 cup caramel ice cream topping
• 5 ounces semi-sweet baking chocolate
• Peanut Butter Frosting
• 1/4 cup butter, softened
• 1/2 cup creamy peanut butterFrosting'
• 1-1/2 T milk
• 1 cup of powdered sugar
• Or for cheesecake recipe larger portion
• 8 ounces cream cheese
• 1/2 cup smooth peanut butter
• 3 to 3 1/2 cups powdered sugar
• 2 tablespoons milk

Details

Servings 16
Preparation time 30mins
Cooking time 85mins
Adapted from tastesoflizzyt.com

Preparation

Step 1

Line an 8x8 baking pan with tin foil. In a small bowl, combine the crushed Oreos and butter. Press them into the bottom of the baking pan. Bake at 350 for 8 minutes. Remove from the oven and set aside to cool.

In a stand mixer, mix the cream cheese, eggs, sour cream, sugar and vanilla. Beat until smooth and creamy, about 3 minutes. Spread 1/2 the batter over the cooled Oreo crust. Sprinkle the chopped peanut butter cups and Butterfingers evenly over the batter. Drizzle 1/2 cup caramel sauce over the candies. Spread the remaining batter over everything. Bake at 350 for about 45 minutes or until the cheesecake has set and the edges are lightly browned.

In a microwave safe bowl, melt the blocks of semi-sweet chocolate. Microwave the chocolate for 30 seconds at a time until melted, stirring in between each 30-second period. Spread the chocolate over the top of the cheesecake evenly and allow it to set in the refrigerator preferably overnight, but at least for 4 hours.

After the cheesecake has set, remove the bars from the pan by pulling up on the tin foil. Discard the tin foil, place the cheesecake on a cutting board, and cut it into 16 squares.

In a small bowl, mix the butter, peanut butter, milk and powdered sugar until creamy. Drop this by tablespoons on top of each square of cheesecake, or use a decorating bag and tip to make a simple swirl on each one.