Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, combine 1 Chocolate Cake Mix, 1.4oz butterscotch instant pudding mix, 3 tbsp peanut butter, 1 egg, and 3 tbsp canola oil. Mix until the mixture is crumbly.
• Measure and set aside 1 cup of the crumbly mixture for the topping. Press the remaining mixture evenly into an ungreased 9x13" baking pan to form the crust.
• Bake the crust for 10 minutes. Remove from oven and cool completely on a wire rack.
• While the crust cools, make the filling: In a medium bowl, beat 8oz cream cheese (softened), 1/3 cup sugar, and 2 tbsp sour cream until smooth. Use an electric mixer or a sturdy whisk.
• Add 1 egg and 1/2 tsp vanilla extract to the cream cheese mixture and beat on low speed just until combined.
• Fold 1 butterfinger bar, chopped, into the filling.
• Spread the filling evenly over the cooled crust. Sprinkle the reserved 1 cup crumb mixture evenly over the filling.
• Bake for 15–20 minutes, or until the filling is set.
• Remove from the oven and immediately sprinkle 1/4 cup butterscotch chips, 1/4 cup chocolate chips, and 1/2 Butterfinger candy bar, crushed, evenly over the top. Return to the oven and bake 1 minute more.
• Cool the pan on a wire rack for 1 hour. Then refrigerate for 2 hours or until cold.
• Cut into bars and serve.