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Butterfinger Caramel Crunch Bars

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These Butterfinger Caramel Crunch Bars are a no-bake dessert masterpiece! With layers of creamy caramel, crunchy Butterfinger candy, and a chocolate topping, they’re a sweet treat perfect for parties, holidays, or anytime you crave indulgence.

Ingredients

Scale

For the Base Layer

  • 1 cup graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

For the Caramel Layer

  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup unsalted butter
  • 1/4 cup light corn syrup
  • 1/2 cup packed brown sugar

For the Topping

  • 1 1/2 cups crushed Butterfinger candy bars (about 6 fun-sized bars)
  • 1 cup milk chocolate chips
  • 1 tbsp vegetable oil or coconut oil (optional, for a smoother chocolate layer)

Instructions

1. Prepare the Base Layer

  1. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
  2. Press the mixture firmly into the bottom of a greased or parchment-lined 8×8-inch baking dish.
  3. Refrigerate while preparing the caramel layer.

2. Make the Caramel Layer

  1. In a medium saucepan, combine the sweetened condensed milk, butter, corn syrup, and brown sugar.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden caramel color (about 8–10 minutes).
  3. Pour the hot caramel over the chilled graham cracker base and spread evenly.
  4. Sprinkle 1 cup of the crushed Butterfinger candy evenly over the caramel. Return to the refrigerator to set for 30 minutes.

3. Add the Chocolate Topping

  1. Melt the chocolate chips with the oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  2. Pour the melted chocolate over the chilled caramel layer, spreading it evenly with a spatula.
  3. Sprinkle the remaining crushed Butterfinger candy on top of the chocolate layer.

4. Chill and Slice

  1. Refrigerate the bars for at least 2 hours or until fully set.
  2. Lift the bars out of the pan using the parchment paper and slice into squares or rectangles with a sharp knife.

Notes

  • Storage: Store in an airtight container in the refrigerator for up to a week. These bars can also be frozen for up to 2 months.
  • Variation: Add chopped peanuts or pretzels to the caramel layer for extra crunch.
  • Caramel Tip: Keep stirring the caramel to prevent it from sticking to the bottom of the pan and burning.

Find it online: https://ukfinda.com/butterfinger-caramel-crunch-bars/