Description

Learn how to make Butterfinger Caramel Crunch Bars, a rich and delicious dessert featuring a buttery crust, gooey caramel, and crunchy Butterfinger pieces topped with chocolate. Includes recipe, tips, and variations.

Ingredients

Scale

Ingredients List (with measurements)

Here’s what you’ll need to make Butterfinger Caramel Crunch Bars:

For the Shortbread Crust:

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the Caramel Layer:

1 cup unsalted butter
1 cup brown sugar, packed
1/4 cup light corn syrup
1/4 cup sweetened condensed milk
1 teaspoon vanilla extract

For the Butterfinger Filling:

1 1/2 cups crushed Butterfinger candy bars (about 6 full-size bars)

For the Chocolate Topping:

2 cups semi-sweet chocolate chips
1 tablespoon vegetable oil (optional, for a smoother topping)

Instructions

Step-by-Step Instructions

Now that you have your ingredients and tools ready, follow these steps to make Butterfinger Caramel Crunch Bars:

Prepare the crust: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the flour and salt, mixing until the dough comes together. Press the dough evenly into the bottom of the prepared pan. Bake for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly.
Make the caramel layer: In a medium saucepan, combine the butter, brown sugar, corn syrup, and sweetened condensed milk. Cook over medium heat, stirring constantly, until the mixture reaches a deep golden brown color, about 5-7 minutes. The mixture should be smooth and glossy. Remove from heat and stir in the vanilla extract. Pour the caramel over the baked crust, spreading it evenly with a spatula. Allow the caramel to cool and set slightly, about 10-15 minutes.
Add the Butterfinger filling: While the caramel is still slightly warm, sprinkle the crushed Butterfinger candy bars evenly over the caramel layer. Press down gently to ensure the candy adheres to the caramel.
Prepare the chocolate topping: In a microwave-safe bowl, melt the chocolate chips and vegetable oil (if using) in 30-second intervals, stirring between each, until smooth and fully melted. Pour the melted chocolate over the Butterfinger layer, spreading it evenly with a spatula or offset spatula. Allow the bars to cool at room temperature for about 20 minutes, then refrigerate for at least 2 hours, or until the chocolate is fully set.
Slice and serve: Once the bars are fully cooled and the chocolate has set, use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and use a sharp knife to cut into squares or rectangles. For the cleanest cuts, warm the knife under hot water, dry it, and then slice through the bars. Serve chilled or at room temperature.

Notes

Serving Ideas

Butterfinger Caramel Crunch Bars are versatile and can be served in various ways to suit different occasions:

Cut into Squares: For a classic presentation, cut the bars into squares or rectangles. This shape is easy to serve and eat, making it perfect for parties or potlucks.
Cut into Strips: For a more elegant presentation, cut the bars into long strips. This is a great option for a dessert platter, allowing guests to enjoy smaller portions.
Use Cookie Cutters: For a fun twist, use cookie cutters to cut the bars into shapes like hearts, stars, or circles. This is especially fun for themed parties or holidays.
Top with Extra Toppings: Just before serving, you can add a sprinkle of sea salt, a drizzle of caramel or chocolate sauce, or even some crushed nuts on top of the bars to enhance the flavor and presentation.