Here’s a rich and indulgent Butterfinger Caramel Crunch Bars recipe—you get layers of chocolate, caramel, and that signature crunch:
Ingredients
For the Base & Crunch Layer
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup crushed Butterfinger candy bars (about 3–4 bars)
For the Caramel Layer
- 1 cup caramel sauce (store-bought or homemade)
- 1/4 cup sweetened condensed milk
For the Chocolate Topping
- 1 1/2 cups semi-sweet chocolate chips
- 2 tbsp butter or heavy cream
Instructions
1. Prepare the Base
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter; mix until evenly moistened.
- Press mixture into the bottom of a greased 9×13-inch pan.
- Bake 8–10 minutes, then remove and let cool slightly.
2. Add Crunch & Caramel
- Sprinkle crushed Butterfinger candy over the baked crust.
- In a small saucepan, combine caramel sauce and sweetened condensed milk; warm slightly until pourable.
- Pour caramel evenly over the candy layer. Let it cool slightly (or chill 10–15 minutes) to set lightly.
3. Chocolate Topping
- In a microwave-safe bowl, melt chocolate chips with butter or cream in 20–30 second intervals, stirring until smooth.
- Pour chocolate over the caramel layer and spread evenly.
4. Chill & Serve
- Refrigerate for 1–2 hours until firm.
- Cut into bars with a sharp knife and serve.
Tips & Variations
- Extra crunch: Add chopped peanuts or toffee bits to the caramel layer.
- Peanut butter twist: Swirl 1/4 cup peanut butter into the melted chocolate before topping.
- Storage: Keep in the fridge for up to 1 week or freeze for longer storage.
I can also give a no-bake version that’s faster and just as decadent, perfect if you don’t want to turn on the oven. Do you want me to do that?
