Butterfinger Caramel Bars (Printable Version)
Rich layers of buttery crust, sticky caramel, chopped Butterfingers, and chocolate. A sweet, crunchy delight for dessert lovers.
# What You'll Need:
01 -
1½ cups of finely crushed graham crackers.
02 -
½ cup of unsalted butter, melted.
03 -
¼ cup of granulated sugar.
04 -
1 cup of soft caramels or caramel bits (unwrap first).
05 -
2 tablespoons of heavy cream.
06 -
1 cup of crushed Butterfinger bars (3-4 typically).
07 -
1½ cups of semi-sweet chocolate chips.
08 -
1 tablespoon of unsalted butter for the topping.
09 -
More crushed Butterfinger pieces for sprinkling on top, optional.
# Steps to Follow:
01 -
Set oven to 350°F. Line an 8x8 pan with parchment paper, leaving extra hanging over the edges. Combine graham crumbs, melted butter, and sugar until it clumps like damp sand. Press the mix tightly into the bottom of the pan. Bake for 8-10 minutes, just until the edges turn golden.
02 -
Add the caramels and cream to a bowl. Microwave in 30-second intervals, stirring each time, until velvety smooth. Spread evenly over the warm crust after it cools a little.
03 -
Sprinkle the caramel layer with smashed Butterfinger pieces. Lightly press them down so they stick well.
04 -
Melt the chocolate chips with butter in the microwave, stirring every 30 seconds until just smooth. Spread the melted chocolate over the candy layer and smooth it out.
05 -
Let it cool on the counter for about 30 minutes. Then put it in the fridge for 2 hours or until firm. Use the parchment to lift it from the pan, slice into squares, and optionally sprinkle extra Butterfinger bits on top.
# Additional Notes:
01 -
Store in an airtight container at room temp for up to 5 days.
02 -
Keep in the fridge for a week if you want a firmer bite.
03 -
These are great to prep ahead for gatherings.