Description
Butterfinger Caramel Crunch Bars are a decadent layered dessert with a buttery cookie crust, gooey caramel, crushed Butterfinger candy, and a smooth chocolate topping. They’re crunchy, chewy, and irresistibly sweet — a candy lover’s dream come true.
Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 2 cups graham cracker crumbs
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups crushed Butterfinger candy bars (about 4 bars)
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
- In a bowl, mix melted butter, brown sugar, graham cracker crumbs, and salt until combined. Press firmly into the bottom of the prepared pan to form the crust.
- Bake the crust for 8–10 minutes, then remove from oven and let cool slightly.
- Pour the sweetened condensed milk evenly over the crust, then drizzle caramel sauce on top. Bake for another 10–12 minutes or until the edges are golden and bubbly.
- Remove from oven and immediately sprinkle chocolate chips over the hot layer. Let them sit for 2–3 minutes to melt, then spread evenly with a spatula.
- Sprinkle crushed Butterfinger pieces over the melted chocolate, pressing them gently to adhere.
- Cool completely at room temperature, then refrigerate for at least 1 hour before slicing into bars.
- Cut into squares and serve chilled or at room temperature.
Notes
- For extra crunch, add a layer of chopped pretzels beneath the chocolate.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Use mini chocolate chips for faster melting and smoother spreading.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American