If you’re a fan of Butterfinger candy bars, caramel, and crunchy, chocolatey goodness, you’re in for a treat! These Butterfinger Caramel Crunch Bars combine all the best dessert elements: a buttery cookie crust, gooey caramel, crispy Butterfinger pieces, and a rich chocolate topping. Perfect for parties, bake sales, or a weekend indulgence, these bars are guaranteed to be a crowd-pleaser.
Why You’ll Love These Bars
There’s something magical about homemade dessert bars. They are easier to make than cookies, layered with flavor, and totally customizable. This recipe gives you the best of everything:
- Crunchy & chewy texture contrast
- Rich caramel flavor paired with chocolate
- Easy to make with simple ingredients
- Perfect for freezing and enjoying later
Whether you’re a Butterfinger fan or just love decadent desserts, this is a must-try recipe.
The Inspiration Behind This Recipe
I’ve always loved Butterfinger bars—their crisp, peanut-buttery layers coated in chocolate are simply irresistible. One day, while making a batch of caramel bars, I thought, What if I added Butterfingers to this? The result? A crunchy, caramel-laden masterpiece that has now become a family favorite!
I tested different versions—some with a graham cracker crust, some with a shortbread base—but the buttery cookie crust turned out to be the best. Combined with chewy caramel and Butterfinger pieces, it’s the ultimate sweet-and-salty experience.
Now, let’s get to the good stuff: the recipe!
Ingredients You’ll Need
For the Cookie Crust:
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 cups all-purpose flour
For the Caramel Layer:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Topping:
- 1 1/2 cups Butterfinger bars, crushed
- 1 1/2 cups semisweet chocolate chips
- 1 tablespoon coconut oil or vegetable shortening
Step-By-Step Instructions
Step 1: Prepare the Cookie Crust
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- In a medium bowl, combine melted butter, sugar, salt, and flour. Stir until a crumbly dough forms.
- Press the dough evenly into the prepared pan. Bake for 18-20 minutes, or until the edges are lightly golden.
- Remove from the oven and let it cool while preparing the caramel layer.
Step 2: Make the Caramel Layer
- In a medium saucepan over medium heat, combine sweetened condensed milk, butter, brown sugar, corn syrup, and salt.
- Stir constantly until the mixture comes to a gentle boil. Reduce heat to low and continue stirring for 5-7 minutes, or until the caramel thickens slightly and turns a golden color.
- Remove from heat and stir in the vanilla extract.
- Pour the caramel evenly over the cooled crust. Let it sit for about 10 minutes.
Step 3: Add Butterfinger & Chocolate Topping
- Sprinkle crushed Butterfinger bars evenly over the caramel layer.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth.
- Pour the melted chocolate over the Butterfinger layer and spread evenly with a spatula.
- Let the bars set at room temperature for 1 hour or refrigerate for 30 minutes to firm up.
Step 4: Slice and Enjoy!
- Once fully set, cut into squares or bars.
- Serve and enjoy! These are great as-is or slightly chilled for a firmer texture.
Pro Tips for the Best Butterfinger Caramel Crunch Bars
- Use parchment paper: This makes removing and slicing the bars so much easier.
- Let each layer cool before adding the next: Prevents melting and ensures distinct layers.
- Crush Butterfingers finely: This helps distribute flavor evenly throughout the bars.
- Chill before slicing: For cleaner cuts, refrigerate for about 30 minutes before slicing with a sharp knife.
Variations to Try
Want to mix things up? Here are some fun variations:
- Peanut Butter Twist: Add 1/2 cup of peanut butter to the caramel mixture for an extra nutty flavor.
- Extra Crunch: Mix in crushed pretzels or graham crackers with the Butterfinger pieces.
- Dark Chocolate Version: Swap out semisweet chocolate for dark chocolate chips for a richer flavor.
- White Chocolate Drizzle: Melt white chocolate and drizzle over the top for a fancy touch.
How to Store & Freeze
Storing:
- Keep the bars in an airtight container at room temperature for up to 5 days.
- For a firmer texture, store them in the fridge for up to 2 weeks.
Freezing:
- Wrap bars individually in plastic wrap, then place them in a zip-top bag.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
FAQs
Can I use store-bought caramel instead?
Yes! If you’re short on time, you can use soft caramel candies melted with 2 tablespoons of heavy cream or a thick store-bought caramel sauce.
Can I make these gluten-free?
Absolutely! Just replace the all-purpose flour with a 1:1 gluten-free flour blend.
What’s the best way to cut these bars cleanly?
Use a sharp knife and wipe it clean between cuts. Chilling the bars beforehand helps too!
Final Thoughts
These Butterfinger Caramel Crunch Bars are the perfect combination of chewy, crunchy, sweet, and salty. Whether you’re making them for a bake sale, a party, or just for yourself, they’re sure to be a hit!
Have you tried this recipe? Let me know in the comments how they turned out, and don’t forget to share with your fellow dessert lovers! 🍫🥜✨