@brittbrewer33: These Butterfinger Caramel Peanut Butter Cheesecake Brownies have a little bit of everything I love in a dessert! 🍫🥜 There’s a thick, fudgy brownie on the bottom, creamy peanut butter cheesecake in the middle, and gooey caramel with crunchy Butterfinger pieces on top. They’re rich, sweet, and definitely worth the wait while they chill in the fridge! 🤎 Butterfinger Caramel Peanut Butter Cheesecake Brownies: Ingredients: For the Brownie Layer: 1 box (18–19 oz) Betty Crocker Fudge Brownie Mix 2 large eggs ½ cup vegetable oil 3 tablespoons water For the Peanut Butter Cheesecake Layer: 2 packages (8 oz each) Philadelphia cream cheese, softened ½ cup creamy peanut butter ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla extract For the Topping: ½ cup Smucker’s caramel topping, divided 1½ cups chopped Butterfinger candy bars, divided ⅓ cup creamy peanut butter ½ cup milk chocolate chips Instructions: 1. Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides. Lightly spray with nonstick cooking spray. 2. In a large bowl, combine the brownie mix, 2 eggs, vegetable oil, and water. Stir until everything is well mixed. 3. Spread the brownie batter evenly into the prepared baking pan. 4. In a separate bowl, beat the softened cream cheese and ½ cup peanut butter until smooth and creamy. 5. Add the sugar, remaining 2 eggs, and vanilla extract. Mix just until combined. 6. Carefully spoon the peanut butter cheesecake mixture over the brownie batter. Gently spread it into an even layer. 7. Drizzle ¼ cup caramel topping over the cheesecake layer. Use a butter knife to gently swirl the caramel through the top. 8. Sprinkle ¾ cup chopped Butterfinger pieces evenly over the cheesecake layer. 9. Bake for 35–42 minutes, until the edges are set and the cheesecake center has only a slight jiggle. The brownie layer should have moist crumbs rather than wet batter. 10. Remove from the oven and let the brownies cool completely on a wire rack. 11. Refrigerate for at least 2 hours to help the cheesecake layer firm up. 12. Microwave the remaining ⅓ cup peanut butter for 15–20 seconds, just until thin enough to drizzle. 13. Drizzle the peanut butter and remaining ¼ cup caramel topping over the chilled brownies. 14. Sprinkle the remaining ¾ cup chopped Butterfinger pieces and milk chocolate chips over the top. 15. Lift the brownies out of the pan using the parchment paper and cut into squares. Keep leftovers covered in the refrigerator. Prep Time: 20 minutes Bake Time: 35–42 minutes Chill Time: At least 2 hours Servings: About 20–24 brownies Would you go for the extra caramel drizzle or pile on more crushed Butterfinger pieces? 🍫🥜 #butterfingerbrownies #peanutbuttercheesecake #carameldesserts #brownielovers

Brittany Brewer

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Sunday 25 October 2026 02:30:07 GMT