Instructions

• Preheat the oven to 350°F. Line an 8x8-inch square baking pan with parchment paper so the paper hangs over two opposite sides for lifting; lightly spray the parchment and any exposed pan with nonstick spray. Set the pan aside.
• Roughly chop the Butterfinger bars and divide the pieces; reserve about 1/4 cup of the chopped Butterfinger pieces for topping and set aside.
• In a small saucepan over medium-low heat, combine 1 stick (4 ounces) unsalted butter and 2 ounces semi-sweet chocolate (chopped). Stir or whisk occasionally until fully melted and smooth. Remove the pan from the heat.
• Pour the melted chocolate mixture into a large heatproof bowl. Whisk in 1 cup granulated sugar until combined. Add the 2 large eggs and 1 egg yolk and whisk until the mixture is smooth.
• Add 1/2 teaspoon salt and 3/4 cup all-purpose flour to the chocolate mixture. Gently whisk or fold until just combined and no streaks of flour remain. Do not overmix.
• Pour the brownie batter into the prepared 8x8 pan and smooth the top with a rubber spatula.
• In a large bowl, use a handheld mixer to beat 8 ounces full-fat cream cheese (very soft) until completely smooth. Add 1/2 cup granulated sugar, then add 1 large egg and 1 egg yolk. Beat until smooth and creamy, about 1 minute.
• Fold the chopped Butterfinger pieces (except the reserved 1/4 cup) into the cheesecake mixture until evenly distributed.
• Pour the cheesecake mixture over the brownie layer in the pan. Use a knife to gently swirl the cheesecake layer into the brownie layer to create a marbled effect.
• Bake in the preheated oven for 35 minutes, or until the edges are set and the center is just set (it may still jiggle slightly). Remove from the oven and place the pan on a wire rack to cool completely in the pan.
• While the bars cool, make the peanut butter glaze: place 1 cup creamy peanut butter in a small saucepan over medium-low heat and warm, stirring occasionally, until the peanut butter is loose and pourable. Remove from heat and whisk in 2 tablespoons confectioners' sugar until smooth.
• Once the cheesecake brownies are completely cool, lift them from the pan using the parchment overhang and place on a cutting board. Cut into bars.
• Sprinkle the reserved 1/4 cup chopped Butterfinger pieces over the cut bars, then drizzle the peanut butter glaze over the bars. Serve.