Here’s a delicious, homemade Butterfinger Caramel Crunch Bars recipe! These are rich, crunchy, and perfect for a candy bar craving.
Butterfinger Caramel Crunch Bars
Ingredients:
For the base & crunch layer:
- 3 cups crushed graham crackers (or graham cracker crumbs)
- 1 cup powdered sugar
- 1 cup unsalted butter, melted
- 1 ½ cups crushed Butterfinger candy bars (about 6–7 full-size bars)
For the caramel layer:
- 1 (14 oz) bag of caramel candies
- 2 tbsp unsalted butter
- 2–3 tbsp heavy cream
For the chocolate topping:
- 2 cups semi-sweet chocolate chips (or milk chocolate, if preferred)
- 2 tbsp unsalted butter
Instructions:
- Prepare the pan:
- Line a 9×13-inch pan with parchment paper, leaving overhang for easy removal.
- Make the base:
- In a medium bowl, combine graham cracker crumbs, powdered sugar, and melted butter.
- Press mixture evenly into the bottom of the prepared pan.
- Sprinkle the crushed Butterfinger pieces over the crust, pressing lightly.
- Prepare the caramel layer:
- In a small saucepan over low heat, melt caramel candies with butter and cream, stirring constantly until smooth.
- Pour caramel evenly over the Butterfinger layer. Allow to cool slightly (but not harden completely).
- Add the chocolate layer:
- In a microwave-safe bowl, melt chocolate chips and butter in 30-second intervals, stirring until smooth.
- Pour over the caramel layer and spread evenly.
- Chill:
- Refrigerate for at least 2 hours, until firm.
- Cut into bars:
- Use the parchment paper overhang to lift the slab from the pan.
- Cut into bars or squares using a sharp knife.
These bars are crunchy, chewy, and chocolaty, with that signature Butterfinger flavor baked right in. Perfect for parties, gifts, or an indulgent snack.
I can also give a shortcut no-bake version that uses sweetened condensed milk and is even easier if you want. Do you want me to include that?
