Caramel Milky Way Cheesecake Bars
These Caramel Milky Way Cheesecake Bars are loaded with candy bars and are topped with caramel and chocolate. It's the best dessert to end the night with!
These Caramel Milky Way Cheesecake Bars are loaded with candy bars and are topped with caramel and chocolate. It's the best dessert to end the night with!
- 2 eggs
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/4 cup sugar
- 1/2 cup butter
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup shortening
- 1/2 teaspoon baking soda
- 2 tablespoons flour
- 1/2 cup graham cracker crumbs
- 1/2 cup sugar
- 2 tablespoons heavy cream
- for the topping
- 1/4 cup caramel ice cream topping
- 2 1/4 cups flour
- 1/4 cup chocolate chips
- 1 tablespoon heavy cream
- for the cookie layer
- for the cheesecake layer
- 2 cups chopped milky way candy bars (i used the caramel
- 1 - 8 ounce package cream cheese softened
- 4 ounces caramel candies (about 14 squares)
- Carbohydrate 56.0172728993807 g
- Cholesterol 34.8159755230271 mg
- Fat 17.3134207427532 g
- Fiber 0.260427083881489 g
- Protein 1.02375671897025 g
- Saturated Fat 9.81673548805101 g
- Serving Size 1 1 square (107g)
- Sodium 2750.4259554983 mg
- Sugar 55.7568458154992 g
- Trans Fat 1.06916158620618 g
- Calories 373 calories
Step-by-step
- Preheat the oven to 350 degrees. Line an 8x8 pan with foil. Spray it with nonstick spray.
- Cream the butter, shortening, and sugars until creamy. Add the eggs and vanilla.
- Sift together the flour, crumbs, baking soda, and salt and slowly add to the butter mixture.
- Stir in the candies by hand. Press half the mixture into the bottom of the prepared pan.
- Beat the cream cheese and sugar until creamy. Add the egg, caramel, and flour and beat again. Pour the cheesecake mixture on top of the cookie dough in the pan.
- Crumble the rest of the cookie dough gently on top of the cheesecake.
- Bake for 45-50 minutes. Let cool on the counter for 1-2 hours. Refrigerate 4-6 hours.
- Place the caramels and heavy cream in a small saucepan. Heat and stir until melted and creamy. Let cool slightly. Drizzle over the top of the cooled bars.
- In a small microwave safe bowl, place the chocolate chips and heavy cream. Heat for 20 seconds. Stir and repeat until melted and smooth. Place in a bag and cut one corner off. Drizzle over the cookie bars. Let set. Cut into 16 squares. Store in a sealed container in the refrigerator.
Standard brownies rely on single-textured batter, but layered dessert bars demand a balance of opposing densities. Where a traditional cheesecake relies on a plain graham crust, this version integrates chopped candy bars directly into a butter and shortening dough. Softening the cream cheese fully before beating prevents lumps from forming in the filling.
Pairing and Storage Strategies
Rich confections require intentional beverage pairing to cut through dense butterfat. Serve these squares alongside unsweetened black coffee or chicory to balance the residual sweetness of the caramel topping and nougat filling. Acidic side dishes, such as crisp green salads dressed with sharp vinaigrette, also offset the heavy dairy profile. Leftovers hold well in a sealed container inside the refrigerator for up to five days. Chilling firms the caramel layer, making clean cuts easier on the second day.
- Ensure the cream cheese sits at 70 degrees Fahrenheit for 45 minutes to guarantee smooth incorporation.
- Line the pan with aluminum foil with a two-inch overhang to lift the chilled bars out cleanly.
- Heat the chocolate chips and heavy cream in twenty-second bursts to prevent the cocoa solids from seizing.
