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Butterfinger Caramel Crunch Bars

Decadent Butterfinger Caramel Crunch Bars You’ll Crave

Indulge in these Butterfinger Caramel Crunch Bars, featuring layers of graham cracker crust, gooey caramel, and crunchy Butterfinger pieces.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Alternative digestive biscuits work well too.
  • 1/2 cup Unsalted Butter (melted) Use coconut oil for a dairy-free option.
  • 1/4 cup Granulated Sugar Consider brown sugar for added moisture and flavor.
For the Caramel Layer
  • 1 cup Caramel Bits or Soft Caramels (unwrapped) Homemade caramel is a great substitute.
  • 1/2 cup Heavy Cream Use milk for a lighter version if desired.
For the Candy Layer
  • 1 cup Crushed Butterfinger Candy Bars Try crushed Reese's for a different take.
For the Chocolate Topping
  • 1 cup Semi-Sweet Chocolate Chips Swap for dark or milk chocolate to suit your taste.
  • 2 tablespoons Unsalted Butter (for topping) Shortening is an alternative for a unique texture.
For Garnish
  • 1/4 cup Extra Crushed Butterfinger Pieces Adds an appealing crunch and elevates presentation!

Equipment

  • 8x8 inch baking pan
  • mixing bowl
  • medium saucepan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom of the prepared baking pan.
  3. Bake the crust for 10 minutes, or until lightly golden around the edges. Allow it to cool slightly.
  4. In a medium saucepan, combine caramel bits and heavy cream. Heat over low heat, stirring until smooth, about 5-7 minutes. Pour over the cooled crust.
  5. Sprinkle the crushed Butterfinger candy bars over the caramel while warm, pressing down gently.
  6. In another saucepan, melt chocolate chips and unsalted butter together over low heat, stirring until smooth. Pour over the candy layer and spread evenly.
  7. Refrigerate for 2-3 hours until set completely.
  8. Remove the bars from the pan using the parchment overhang, cut into squares, and serve.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

For best results, allow the graham cracker crust to cool thoroughly before adding other layers. Use a hot knife for cleaner cuts.

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