Description
These Butterfinger Caramel Crunch Bars are rich, layered dessert bars made with a buttery graham cracker crust, creamy homemade caramel, smooth chocolate topping, and a generous sprinkle of crushed Butterfinger candy. They’re perfect for parties, potlucks, or an indulgent treat at home!
Ingredients
Scale
Base Layer:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup chopped roasted peanuts (optional)
Caramel Layer:
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- Pinch of salt
- 1/2 teaspoon vanilla extract
Chocolate Layer:
- 1 1/2 cups semi-sweet chocolate chips
- 2 tablespoons unsalted butter
Topping:
- 1 1/4 cups crushed Butterfinger candy bars (about 5 fun-size bars)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
- Mix graham cracker crumbs, melted butter, sugar, and peanuts. Press into pan and bake for 10 minutes. Let cool slightly.
- In a saucepan, combine condensed milk, brown sugar, butter, corn syrup, and salt. Cook over medium-low heat, stirring constantly, until thick and golden (8–10 minutes). Remove from heat, stir in vanilla.
- Pour caramel over crust and spread evenly. Cool at room temp, then refrigerate for 20–30 minutes.
- Melt chocolate chips and butter in a microwave-safe bowl in 20-second intervals, stirring until smooth. Spread over chilled caramel layer.
- Sprinkle crushed Butterfinger bars on top and press gently to adhere.
- Chill the entire pan for at least 2 hours or until set.
- Slice into squares using a sharp, greased knife. Enjoy!