Butterfinger Caramel Crunch Bars
A delicious dessert combining caramel, chocolate, and crunchy Butterfinger bars layered on a buttery graham cracker crust.
Ingredients
For the Base
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted Make sure it's fully melted to avoid crumbly texture.
- ¼ cup granulated sugar
For the Caramel Layer
- 1 cup caramel bits or soft caramels, unwrapped
- 2 tablespoons heavy cream
For the Butterfinger Layer
- 1 cup crushed Butterfinger candy bars (about 3-4 bars)
For the Chocolate Topping
- 1 ½ cups semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Optional Garnish
- 1 cup extra crushed Butterfinger pieces For garnish before serving.
Instructions
Prepare the Base
- Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan, forming an even layer. Bake for 8-10 minutes until the edges are lightly golden. Remove from the oven and let cool slightly.
Prepare the Caramel Layer
- In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave in 30-second intervals, stirring after each interval until smooth and fully melted.
- Pour the caramel over the graham cracker crust, spreading it evenly with a spatula.
Add the Butterfinger Layer
- Sprinkle crushed Butterfinger candy bars evenly over the caramel layer, pressing them down gently so they adhere.
Prepare the Chocolate Topping
- Melt the chocolate chips and butter together in a separate microwave-safe bowl in 30-second intervals, stirring until smooth.
- Pour the melted chocolate over the Butterfinger layer, spreading it out evenly to cover the entire surface.
Set and Serve
- Allow the bars to cool at room temperature for about 30 minutes. Then, transfer to the refrigerator to set completely for about 2 hours.
- Once set, lift the bars out using the parchment overhang and cut into squares or rectangles. For an extra touch, sprinkle with additional crushed Butterfinger pieces before serving.
Notes
Store leftovers in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. Allow to come to room temperature before serving for best flavor.