The Butterfinger Cheese Bars have chocolate cake mix, caramel pudding mix and peanut butter!
For the crust:
1 Chocolate cake mix
1.4 oz of instant butterscotch pudding mix
3 tablespoons of peanut butter
3 tablespoons canola oil
For the filling of the cheesecake:
8 oz cream cheese, softened
1/3 cup of sugar
2 tablespoons of sour cream
1/2 teaspoon vanilla extract
1 butterfly bar, chopped
For the topping:
1/4 cup of chocolate chips
1/4 cup of caramel chips
1/2 Butterfinger candy bar, crushed
Preheat oven to 350 degrees F. In a large bowl, combine cake mix, pudding mix, peanut butter, egg, and oil; mix until crumbly. Set aside 1 cup for topping. Press remaining mixture into a 9×13″ non-greasy baking dish. Bake for 10 minutes, then cool completely on a wire rack.
In a small bowl, whisk together cream cheese, sour cream and sugar until smooth. Add the egg and vanilla, and beat at low speed until combined. Fold in the flattened butter and spread it over the cooled crust. Sprinkle with the reserved crumb mixture. Bake for 15 to 20 minutes or until the filling is ready.
Sprinkle with pieces of caramel, pieces of chocolate and the rest of the crushed butter. Return to oven and bake 1 more minute. Cool on the rack for 1 hour. Refrigerate 2 hours or until cold. Cut into bars. Enjoy!