The name says it all. Everything amazing has been mixed into these, well, delicious cheesecake bars. If you’re looking for something that will please the entire family, your friends, and your neighbors, it’ll be these. If you are, however, planning on making these to more than a few days, I’d double the recipe as they’re definitely not going to survive once a few hands get on them.
If you’re not a fan of Butterfingers, feel free to use any of your favorite chocolate bars. Not going to lie, a good Crispy Crunch would taste pretty delicious as well.
Chocolate chip cookie layer:
½ cup butter, melted
½ cup brown sugar
½ teaspoon vanilla
¾ cup flour plus 2 tablespoons
1 cup mini chocolate chips + 1/2 cup for top
5 Butterfinger bars
8oz. cream cheese, room temperature
1/3 cup sugar
1 teaspoon vanilla
Create a sling by lining the pan with foil so that there is a one-inch overhang on each side. Cover foil with bake spray. Heat oven to 375 degrees F.
To make the chocolate chip cookie layer, melt butter and let cool to warm. Add in brown sugar and mix to combine. Add in egg and vanilla extract and mix to combine. Add in flour and fold to combine. Add in 1 cup of mini chocolate chips and fold to combine. Pour mixture into pan; set aside.
To make cheesecake, add all ingredients in a bowl and beat until blended. Set aside.
Press 3/4 of cookie mixture into the pan. Place Butterfinger bars side-by-side on top of cookie dough. Pour cheesecake mixture on top. Crumble remaining cookie dough sprinkle on top of cheesecake layer along with remaining 1/2 cup of chocolate chips all over top.
Transfer pan to oven and bake for about 30-40 minutes at 375 degrees F. Remove from oven set on a wire rack to cool.
Refrigerate the pan, once cooled, until the dessert has firmed up as this will allow them to come out of the pan much easier. Serve at room temperature so allow them to sit for about 15 minutes before serving.