Butterfinger Caramel Crunch Bars Recipe
These Butterfinger Caramel Crunch Bars feature a crispy graham cracker base topped with a smooth caramel layer, a crunchy Butterfinger candy bar layer, and a rich chocolate topping. Perfectly balanced in sweetness and texture, these no-bake bars are a delicious treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 55 minutes
- Yield: 16 bars 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Base:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 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:
- Extra crushed Butterfinger pieces
Instructions
- Prepare the Base: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let it 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, until the caramel is fully melted and smooth. Pour the melted caramel over the graham cracker crust, spreading it evenly with a spatula.
- Add the Butterfinger Layer: Sprinkle the crushed Butterfinger candy bars evenly over the caramel layer, pressing down gently so they adhere to the caramel.
- Prepare the Chocolate Topping: In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth and fully melted. 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, about 2 hours. Once the bars are set, lift them out of the pan using the parchment overhang and cut into squares or rectangles. Optionally, sprinkle extra crushed Butterfinger pieces over the top before serving.
- Store: Store any leftover bars in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.
Notes
- Allow the bars to set completely in the refrigerator for the best texture and ease of cutting.
- You can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate according to preference.
- Use parchment paper with an overhang to easily remove the bars from the pan for neat cutting.
- Crush the Butterfinger bars finely but not to powder to maintain crunch.
Keywords: Butterfinger bars, caramel bars, chocolate bars, no-bake bars, graham cracker crust, candy bars dessert
