Prepare the ganache
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it come to a full boil, as this can cause the cream to curdle. Once the cream is simmering, pour it over the semi-sweet chocolate chips in a separate bowl. Let it sit for 5 minutes to allow the chocolate to soften. After 5 minutes, stir the mixture until smooth and glossy. The heavy cream and chocolate should combine to form a rich, velvety ganache. This ganache will create a luscious chocolate layer that perfectly complements the creamy cheesecake beneath it.
- Finish the bars: Pour the ganache over the cooled cheesecake, spreading it evenly with a spatula to cover the entire surface. The ganache will add a glossy, decadent finish to the bars. Once the ganache is spread evenly, refrigerate the bars for at least 4 hours, or until fully set. This chilling step is crucial to allow the ganache to firm up and for the flavors to meld together. For the best results, chill the bars overnight to allow the flavors to develop fully.
- Once the bars are fully chilled and set, remove them from the refrigerator. Using a sharp knife, cut the cheesecake into bars or squares. The rich ganache will provide a smooth, silky texture that complements the creamy filling, while the candy pieces inside add bursts of crunch and sweetness with every bite. Serve the bars chilled, and enjoy the perfect balance of chocolate, peanut butter, and crunch in every mouthful.
Make-Ahead and Storage
These Reese’s Butterfinger Cheesecake Bars are perfect for making ahead. After they’ve set in the refrigerator, they can be stored in an airtight container for up to 5 days. Be sure to keep them chilled to maintain the texture of the ganache and cheesecake. If you plan on serving them at a later time, simply remove them from the fridge about 10-15 minutes before serving to allow them to soften slightly for a more melt-in-your-mouth experience. These bars also freeze well for up to 3 months. To freeze, place them in a single layer in an airtight container, separating layers with parchment paper to prevent sticking. Thaw in the refrigerator before serving.
