Butterfinger Cheesecake Bars

I am a huge Butterfinger fan (which I think I mentioned in the Peanut Butter Butterfinger Brownie recipe). When I saw this recipe, which is similar to a recipe I have for cheesecake brownies but with a Butterfinger twist, of course I had to try it! 

These bars are amazing. Everyone loved them. Nate & I both were expecting them to be much sweeter than they are, which is nice--I didn't want them to be amazingly rich, like the Butterfinger brownies I made.

I didn't really make many changes. The original called for butterscotch pudding mix, which I subbed for cheesecake, and butterscotch chips, which I will sub for peanut butter next time. (I am not a butterscotch fan.... but if you are, I would suggest trying it the original way, too!) I did also add a bit more Butterfinger.... I am sure the original didn't call for enough. ;)

One change that I did not make, but will next time, is when to add the last layer of Butterfinger & the chips. I would rather the chips were more melted, so I will add them before the 15 minute baking time, not just add at the end & bake for a couple more minutes.

Remember, comments are love!

Butterfinger Cheesecake Bars

Ingredients

• 1 Chocolate Cake Mix
• 3.4 ounces cheesecake instant pudding mix
• 2 egg
• 3 tablespoons peanut butter
• 3 tablespoons canola oil
• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 2 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 2 Butterfinger bars, crushed
• 1/4 cup chocolate chips
• 1/4 cup peanut butter chips

Directions

1. Preheat oven to 350°.
2. In a large bowl, combine cake mix, pudding mix, peanut butter, one egg and oil; mix until crumbly. Reserve 1 cup for topping. Press remaining mixture into an ungreased 9”x13" baking pan.
3. Bake 10 minutes, then cool completely on a wire rack.
4. In a small bowl, beat cream cheese, sour cream and sugar until smooth. Add the other egg and vanilla, beat until combined. Fold in 1/2 of the crushed Butterfinger, spread over cooled crust. Sprinkle with reserved crumb mixture. Bake 15-20 minutes or until filling is set.
5. Sprinkle with peanut butter chips, chocolate chips and remaining crushed butterfinger. Return to oven and bake 2-3 minutes longer. Let cool completely before serving; refrigerate as desired.

Yield/Time

32 pieces

1 hour

Source (for original): I Wash You Dry

Peanut Butter Butterfinger Brownies: Rich amazing-ness.

Whether you know me in person, or just read the title of this blog, you know I have a sweet tooth. If you know me in person, you may chuckle at that and say it's an understatement. That's OK. I have completely accepted my love of all things sweet, and I embrace it. I haven't accepted what it does to my waistline, but we're working on that. ;)

Now, taking that into consideration, let me tell you about these lovely, amazing, Peanut Butter Butterfinger Brownies: even I can't have a whole one.  To give the brownies (and myself) some credit, it may be more because of the richness of the brownies, but wow. I had half a brownie for breakfast (and that's our little secret, btw), and not only have I met my caloric needs for the day, but I can't even have the other half yet. It's that rich.

On the plus side, that makes it easier to share them. Which is good, because if I don't take them to work today my coworkers might get really cranky with me. I kinda promised that they would get some brownies today.

Onto the actual recipe and comments: The original recipe called for a 8x11 pan. I don't have an 8x11 pan. I have 8x8's, and 9x13's. I was afraid to put it in an 8x8, because these brownies are meant to be thick already; that might be too much. I was also afraid of putting it in a 9x13, again because these brownies are meant to be thick but that might make it too thin. So, I opted to increase the recipe a bit and put it in a 9x13. 

All in all, I like the brownies! (Nate & Gabriel approved too.) We'll see what my coworkers say today!

As someone who likes sweet but not anything that's too rich, I would say these have a bit too much cocoa. Aside from that, and making a smaller batch, I think we would make these again! They are very rich, and very fudgey. The chocolate chips and hints of butterfinger are wonderful surprises, and the peanut butter just tops it off nicely. (Literally.)

 

Peanut Butter Butterfinger Brownies

Ingredients

• ¾ cup unsalted butter, partially melted
• 3 tablespoons vegetable oil
• 2 ¼ cups sugar
• 3 eggs
• 1 ½ teaspoons vanilla
• ¾ cup all purpose Flour
• 1 ½ cups unsweetened cocoa powder
• ½ teaspoon salt
• 1 ½ teaspoons baking powder
• 1 ½ cups chocolate chips
• 8 Butterfinger Candy Bars, crushed (leave some small chunks)
• ½ cup melted peanut butter (I used more, but it made it harder to tell if the brownies were done or not)

Directions

1. Preheat oven to 325°. Spray a 9”x13” baking pan with cooking spray.
2. Cream together butter, oil, and sugar. Add in eggs and vanilla; stir until combined. 
3. In a separate bowl, mix together flour, cocoa powder, salt, and baking powder; slowly add to creamed mixture until combined. Slowly add in chocolate chips and crushed Butterfinger with a spoon. Will be very thick!
4. Transfer batter to prepared baking dish, spreading evenly. Drizzle melted peanut butter over batter and take knife to swirl peanut butter throughout. 
5. Bake for 50-60 minutes, or until baked through. Remove and let cool completely.

Yield/Time

35 brownies

1 ½ hours

Source (for original): Picky Palate

Remember, comments are love!