Description
Indulge in rich, gooey, and crunchy Butterfinger Caramel Crunch Bars made with chocolate, caramel, and Butterfinger candy pieces. The perfect dessert for parties, holidays, or anytime cravings hit!
Ingredients
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- 1/2 cup unsalted butter, melted
- 1 (14 oz) can sweetened condensed milk
- 1 (11 oz) bag caramel bits (or wrapped caramels, unwrapped)
- 2 tbsp unsalted butter (for caramel)
- 2 cups semi-sweet or milk chocolate chips
- 8–10 fun-sized Butterfinger candy bars, crushed
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
- In a medium bowl, mix graham cracker crumbs with 1/2 cup melted butter. Press firmly into the bottom of the baking dish to form a crust. Bake for 8–10 minutes.
- In a saucepan, melt caramel bits with sweetened condensed milk and 2 tbsp butter, stirring until smooth. Pour over the crust and spread evenly.
- Sprinkle crushed Butterfinger pieces over the caramel layer, gently pressing them in.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals (stirring each time). Spread melted chocolate evenly over the Butterfinger layer.
- Refrigerate for 1–2 hours until set. Cut into bars and serve.
Notes
- For clean cuts, dip a sharp knife in hot water and wipe dry before slicing.
- Add a pinch of sea salt over the chocolate layer for a salted caramel twist.
- Store leftovers in the fridge for up to 1 week or freeze for up to 2 months.
- Use Oreos or shortbread instead of graham crackers for a flavor variation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes