Narrated by Four Friends: Jake, Ryan, Alex, and Ben
Introduction
Jake: Alright, everyone! Today we’re diving into dessert heaven with Miniature Reese’s Butterfinger Cheesecake Bars! These little bites are packed with creamy cheesecake, chocolatey goodness, and a crunchy Butterfinger twist.
Ryan: Imagine a dessert bar that’s rich, indulgent, and combines all your favorite candy flavors—scaled down for when you just need a few bites.
Alex: Perfect for small kitchens and big cravings, this recipe uses simple tools and tiny portions.
Ben: Let’s get to it before Jake starts eating the Reese’s pieces straight out of the bag!
Ingredients
Jake: Here’s what you’ll need to make 1–2 small bars:
For the Crust
- 4 chocolate sandwich cookies (like Oreos), finely crushed
- 1/2 tbsp unsalted butter, melted
For the Cheesecake Filling
- 2 oz cream cheese, softened
- 1 tbsp granulated sugar
- 1 tbsp sour cream
- 1/4 tsp vanilla extract
- 1 tbsp whipped cream (optional, for extra creaminess)
For the Topping
- 1 mini Reese’s cup, chopped
- 1 tbsp Butterfinger candy, crushed
- 1 tsp chocolate syrup
Ryan: Not much, right? Small but mighty!
Directions
Step 1: Prep the Pan
Alex: Start by lining a small loaf pan or container (about 4×2 inches) with parchment paper. This makes it easy to lift the bars out later.
Ben: Lightly grease the parchment paper with a bit of butter to prevent sticking.
Step 2: Make the Crust
Jake: In a small bowl, mix the crushed chocolate cookies with the melted butter until the texture resembles wet sand.
Ryan: Press the mixture evenly into the bottom of the prepared pan to form the crust. Use a spoon or the back of a tiny spatula to pack it down tightly.
Alex: Pop it into the fridge to set while you prepare the filling.
Step 3: Make the Cheesecake Filling
Ben: In another bowl, beat the softened cream cheese, sugar, sour cream, and vanilla extract until smooth and creamy.
Jake: If you want it extra light, fold in the whipped cream at the end. It makes the texture dreamy!
Step 4: Assemble the Bars
Ryan: Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a mini spatula.
Alex: Sprinkle the chopped Reese’s and crushed Butterfinger over the top. Drizzle the chocolate syrup in zigzag patterns for that final touch.
Step 5: Chill and Set
Ben: Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until the cheesecake layer is firm.
Jake: Pro tip: If you’re impatient like me, you can freeze it for about 30 minutes instead.
Step 6: Slice and Serve
Ryan: Once set, carefully lift the cheesecake out of the pan using the parchment paper.
Alex: Slice it into 1–2 small bars with a sharp knife. Wipe the knife clean between cuts for neat edges.
Ben: And there you have it—mini bars of pure Reese’s Butterfinger bliss!
Servings and Timing
- Servings: 1–2 small bars
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
Variations
Jake: Want to mix it up? Try these ideas:
- Use graham crackers or crushed pretzels for the crust.
- Swap Butterfinger for crushed toffee or Snickers.
- Add a drizzle of peanut butter sauce for an extra Reese’s vibe.
Storage and Reheating
Ryan: Store leftover bars in an airtight container in the fridge for up to 3 days.
Alex: For longer storage, freeze the bars (wrapped tightly) for up to 1 month. Thaw in the fridge before serving.
Ben: These are best served cold—no reheating required!
FAQs
1. Can I use light cream cheese?
Jake: Sure, but the bars won’t be as rich and creamy.
2. What if I don’t have sour cream?
Ryan: Substitute with plain Greek yogurt or leave it out—it’ll still taste great!
3. How do I crush the candies?
Alex: Use a mini food processor or place them in a zip-top bag and crush them with a rolling pin.
4. Can I double the recipe?
Ben: Absolutely! Just use a slightly larger pan and scale up the ingredients.
5. Can I make these dairy-free?
Jake: Use dairy-free cream cheese, butter, and chocolate alternatives.
6. What’s the best way to slice the bars cleanly?
Ryan: Chill the bars well and use a sharp knife, wiping it between cuts.
7. Can I skip the crust?
Alex: Sure, just pour the filling directly into the pan for a crustless version.
8. What other candies work well?
Ben: Try Kit Kats, Twix, or mini M&Ms for fun variations.
9. How do I make them extra indulgent?
Jake: Add a layer of melted chocolate between the crust and the filling!
10. Can I serve these warm?
Ryan: Nope, these bars are best enjoyed chilled to keep the cheesecake firm.
Conclusion
Alex: And there you have it—Miniature Reese’s Butterfinger Cheesecake Bars! A decadent dessert that’s big on flavor, but small enough to enjoy without guilt.
Ben: Perfect for a little treat or to share with a friend (if you’re feeling generous).
Jake: Let’s dig in before Ryan eats all the Butterfinger toppings!
Ryan: Not my fault they’re irresistible. Time to enjoy, guys! 🍫🧀