Butterfinger Nutter Butter Cheesecake Bars

5 from 17 votes

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The nutter butter base and chocolate top work in perfect harmony to make these Butterfinger Nutter Butter Cheesecake Bars a fabulous treat!

Butterfinger Nutter Butter Cheesecake Bars stacked on top of each other

Butterfinger Nutter Butter Cheesecake Bars | Get Your Stretchy Pants On

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. Nutter Butters, 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 nutter butter 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 it 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!

making the nutter butter crust

Main Ingredients Needed

Here is everything you’re going to need to make these amazing Butterfinger Nutter butter Cheesecake Bars:

  • Nutter Butter Cookies + Butter – these two create the crust for these bars. If you can’t find Nutter Butters try to find another peanut butter-based sandwich cookie.
  • Semi-Sweet Chocolate Chips + Butter – these two create the chocolate topping. The butter ensures that the chocolate doesn’t crack while cooling.

For the Cheesecake Filling

  • Cream Cheese – this is the main star of the cheesecake filling. Tangy and creamy!
  • Sugar – to sweeten.
  • Vanilla – to flavor.
  • Egg – for structure and richness.
  • Flour – for structure and texture.
  • Butterfinger Chocolate Bar – this is crushed up and added into the cheesecake filling. If you can’t find a butterfingers bar replace it with your fave chocolate candy bar.
chopped butterfingers

How to Make Butterfinger Nutter Butter Cheesecake Bars

For full details on how to make Butterfinger Nutter Butter Cheesecake Bars, see the recipe card down below 🙂

1. Preheat + Prep

Preheat oven. Line a 9×9 square dish with foil or parchment and set it aside. {If you are lining your pan with foil, lightly grease with non stick cooking spray.}

2. Make the 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 the prepared dish and set aside.

3. Make the Cheesecake Filling

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.

4. Bake + Chill

Pour over top nutter butter crust and bake until the cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.

5. Top with Melted Chocolate + Chill

Pour chocolate chips and butter into a small bowl and microwave, 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.

Spread melted chocolate over top of the bars evenly and place back into the refrigerator to harden the chocolate.

Note: 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.

6. Serve

Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.

Butterfinger Nutter Butter Cheesecake Bars uncut

Can I Double This Recipe?

You absolutely can double this recipe! Instead of using a 9×9 baking dish, use a 9×13 sized dish. The baking time might increase a little bit too so make sure you check on the cheesecake filling.

Storing These Bars

Because the middle is basically cheesecake, you’re going to have to store these bars in the fridge! Cover in an airtight container and refrigerate for up to a week

Freezing Instructions

These bars can also be frozen for up to 3 months! Be sure to wrap them well in plastic wrap and then store in a freezer safe Ziploc bag.

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! 🙂

5 from 17 votes

Butterfinger Nutter Butter Cheesecake Bars

The nutter butter base and chocolate top work in perfect harmony to make these Butterfinger Nutter Butter Cheesecake Bars a fabulous treat!
servings 36 small squares
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Ingredients

for the crust-

  • 16 whole nutter butter cookies
  • 1/4 cup butter melted

for the cheesecake filling-

for the topping-

Instructions

  • 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.} 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.
  • 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.

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.

Nutrition

Calories: 86kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 49mg | Potassium: 38mg | Fiber: 1g | Sugar: 5g | Vitamin A: 162IU | Calcium: 11mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: butterfinger nutter butter cheesecake bars

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102 Responses
    1. Lauren

      Everything that is considered good in my house was put into these! I love cheesecake and my husband loves…pretty much everything else. Butterfingers, nutter butters, chocolate….Lol!

    1. Lauren

      That happens to me all the time! I try to eat as healthy as possible and then all these killer recipes start popping up everywhere! It’s crazy!

  1. Katrina

    I’ve never had a nutter butter cookie! Weird. I see them on blogs all the time. I’ll give these bars a try for sure. I love Butterfingers (in baking) too!

  2. Rachel @ The Avid Appetite

    I really love desserts that require stretchy pants. Is there anything better in life? These bars combine all of my favorite things! I’m not a huge candy eater, but I do love me some Butterfingers 🙂

  3. Jolene (www.everydayfoodie.ca)

    Those bars look incredible! I don’t think I have ever had a nutter butter cookie – I am not sure we have those in Canada …

  4. Averie @ Love Veggies and Yoga

    these look amazing! I just pinned them!

    I love combining ground up nutter butters and making bars with them. I have never thought to add butterfingers, though. Just nutella 🙂

  5. Christina @ This Woman Cooks!

    I used to LOVE Nutterbutter’s as a kid. Love love them. You’ve turned them into an adult “snack-” love this!!

  6. Kim @ Eat, Live, and Blog

    The bars look amazing! I never add butterfingers to anything I make before. It sounds like a wonderful idea! 🙂

  7. Erika - The Teenage Taste

    Oh my gosh, I LOVE YOU! Seriously, this is the best idea ever! I love anything and everything peanut buttery and Butterfingers are my favorite Halloween candy. I will DEFINITELY be making this!

  8. CouponClippingCook

    wow, you’re not kidding about the stretchy pants….these look so delicious that I would for sure need those pants. The layers of this dessert look so pretty too.

  9. Guest Post: Whole Wheat Pumpkin Waffles by Lauren’s Latest | The Spiffy Cookie

    […] Latest constantly has me staring into the computer screen with food-envy (most recently – her butterfinger nutter butter cheesecake bars). She is here today to share yet another great recipe with us all, using every day ingredients to […]

  10. Sue sullivan

    Lauren I can’t believe I ran across your recipes!! Can’t wait to try them. Butterfinger is my favorite candy, DQ blizzard and also favorite cappuccino. Love it. Thanks.

  11. Beth

    Do the leftovers need to be refrigerated? With cream cheese being one of the ingredients I’m a little weary of not keeping them in the refrigerator. If anyone could let me know, that would be great!

  12. maria

    OMG… I’m going to have to dig out my old, very old, huge jogging pants, after I eat those.

    Sounds so yummy!
    Poutine on Squidoo

  13. Jenni Jones

    5 stars
    I made these tonight and they were to die for! Thanks so much for sharing this recipe with us. Seriously…nutter-butter crust??!! AMAZING!!!

  14. lynn cruickshank

    I made the nutty butter bars and baked them at 325 degrees like the recipe calls for but they came out really gooey. Is it the correct temp?

    1. Lauren

      Yup, it’s right! Maybe try cooking them a little longer, or upping the temp to 350. Maybe your oven runs cool or my oven runs hot!

  15. nicole

    I am planning on making these for the 4th of july! They look incredible. i have found that some recipes i have made that are topped with chocolate and are stored in the fridge can be hard to eat because the chocolate gets rock hard, so i was going to experiment with drizzled “magic shell” instead of the melted bittersweet, the magic shell should harden in the fridge so i am hoping it works out well. I will let everyone know how it goes! 🙂

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  18. shais

    Dear Laura

    I love your blog ……. I want to make these but I dont think we get nutter butter cookies and butterfingers choco bars. Can I use mcvities biscuit instead or oreo .Flakes or Mars for choco bars….. Plz do reply..

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