Hello dessert lovers and caramel crunch enthusiasts! Today, we’re diving into a treat that combines everything delicious in one irresistible bar: Butterfinger Caramel Crunch Bars! These bars are the ultimate indulgence, blending chocolate, caramel, and the famous Butterfinger crunch into a mouth-watering dessert. If you’re a fan of caramel crunch bars or simply love a good Butterfinger dessert, then these bars are the perfect choice for you. Let’s get baking and discover how easy it is to create these decadent delights!
Ingredients
Scale
1 1/2 cups graham cracker crumbs – finely ground for a stable crust
1/2 cup melted butter – salted or unsalted, to hold the crust together
1 cup chocolate chips – semi-sweet or milk chocolate for a rich layer of chocolate
1 cup sweetened condensed milk – adds sweetness and gooeyness to the bars
1 cup caramel sauce – either homemade or store-bought, for a rich caramel layer
1 cup crushed Butterfinger candy bars – for that iconic, crunchy topping
Substitution Suggestions:
Graham crackers: Substitute with gluten-free graham crackers for a gluten-free option.
Chocolate chips: Use dark chocolate chips if you prefer a less sweet, richer flavor.
Butterfinger: Substitute with any favorite crunchy candy if Butterfinger isn’t available.
Instructions
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). A preheated oven ensures even baking.
Prepare the Crust: In a medium-sized bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of an 8×8-inch baking pan to form the crust.
Layer the Chocolate Chips: Sprinkle a generous layer of chocolate chips over the crust, spreading them evenly so every bite has chocolate.
Pour the Sweetened Condensed Milk: Drizzle sweetened condensed milk over the chocolate layer. This step adds gooeyness and sweetness, binding all the layers together.
Add the Caramel Sauce: Drizzle caramel sauce on top of the condensed milk, using a spatula to ensure an even coating. This will give each bar a layer of creamy caramel goodness.
Top with Butterfinger Crunch: Finally, sprinkle the crushed Butterfinger candy bars over the top, pressing down gently to ensure they stick to the caramel layer.
Bake: Place the baking pan in the oven and bake for 20-25 minutes, or until the edges are golden and the caramel layer is bubbling.
Cool and Slice: Let the bars cool completely in the pan before slicing them. For cleaner cuts, chill in the refrigerator for 30 minutes before cutting.
Notes
Line Your Baking Pan: For easy removal and cleanup, line your baking pan with parchment paper or aluminum foil.
Room Temperature Ingredients: For a smooth, even texture, ensure your ingredients like butter and caramel are at room temperature.
Uniform Crust: Press the crust firmly for an even layer that won’t crumble when cut.
