If you’re ready to impress dessert lovers everywhere, Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate are about to become your go-to treat. The combination of crunchy graham cracker crust, gooey caramel, creamy chocolate, and crispy Butterfinger candy is irresistible. Every bite is a wild ride through textures and flavors, from buttery toffee notes to melty chocolate and that signature Butterfinger crunch. Whether you’re baking for a potluck, packing lunchbox surprises, or just sneaking a little midnight snack, these bars deliver exactly what their name promises: layers of sweet crunch and chocolate that’ll have everyone asking for seconds.
Ingredients You’ll Need
The best part about these Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate? You only need a handful of straightforward ingredients, each playing a crucial role in crafting those decadent layers. Gather everything before diving in, and this dessert will come together in no time!
- Graham cracker crumbs: These create a sturdy, sweet crust that holds all the layers beautifully and adds to the crunch.
- Unsalted butter (melted): Richness and flavor unite the crumbs so your base layer stays perfectly intact.
- Sweetened condensed milk: Gives the bars that signature gooey texture and extra sweetness in every bite.
- Caramel bits or soft caramels (melted with heavy cream): Oozing in between, this layer brings luscious caramel notes that pair perfectly with chocolate and Butterfinger.
- Crushed Butterfinger candy bars (divided): The secret weapon! These provide the unrivaled crunch and peanut-buttery flavor that make this treat unforgettable.
- Semi-sweet chocolate chips: Balanced and rich, they melt smoothly for a glossy, decadent top layer.
- Vegetable oil or coconut oil: Just a bit ensures your chocolate melts to silky perfection and slices easily once set.
How to Make Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate
Step 1: Prep Your Pan and Gather Ingredients
Line an 8×8-inch baking dish with parchment paper, leaving an overhang so you can lift out the bars easily later. Preheat your oven to 350°F (175°C)—a little planning sets you up for dessert bar glory. Set out all your ingredients within easy reach for smooth layering, and chop those Butterfinger bars if you haven’t already.
Step 2: Mix and Bake the Crust
In a medium bowl, combine the graham cracker crumbs and melted butter until every crumb is glistening. Pour the mixture into your prepared baking dish and press it down firmly and evenly with the back of a spoon or your fingers. This will be the foundation for all your sweet layers. Slide the crust into the preheated oven and bake for 8–10 minutes. Allow it to cool slightly so the next layers won’t soak through.
Step 3: Layer on Sweetness
Once the crust has cooled, slowly pour the sweetened condensed milk over the entire surface, letting it soak into the crevices. Sprinkle half of your crushed Butterfinger candy evenly over the top. Now, drizzle the melted caramel (prepared with heavy cream for ultimate richness) over the Butterfinger layer. Each component locks together to create delightful bites bursting with flavor.
Step 4: Melt and Spread the Chocolate
In a microwave-safe bowl, melt the semi-sweet chocolate chips and oil in 30-second bursts, stirring after each round, until the mixture is smooth and velvety. Pour the melted chocolate over your bars and nudge it gently to the edges with a spatula for a thick, even blanket of chocolate goodness. Get ready for what happens next—it’s magic!
Step 5: Top with Crunch and Chill
Sprinkle the remaining crushed Butterfinger candy over the warm chocolate, pressing it in just a bit so nothing falls off once chilled. The contrast of the crisp candy against the glossy chocolate is pure perfection. Pop the dish into your fridge for at least 2 hours (patience, friend—it’s worth it!) or until everything firms up and the layers set into that signature Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate masterpiece.
Step 6: Slice and Savor
Once the bars are set, lift them out of the pan using the parchment overhang. For clean, picture-perfect slices, use a sharp knife—wipe it between cuts if you want your layers to really dazzle. Serve chilled straight from the fridge or at room temperature, depending on how you like that caramel and chocolate texture.
How to Serve Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate
Garnishes
A sprinkle of flaky sea salt over the top takes these bars from sweet to sophisticated, highlighting the caramel and chocolate. If you’re feeling extra, a drizzle of white chocolate or a dusting of powdered sugar adds a lovely finish for presentation.
Side Dishes
Pair these bars with a scoop of vanilla bean ice cream to mellow the richness, or serve alongside fresh berries for a fruity contrast that cuts through the sweetness. A mug of hot coffee or cold milk is the classic combo if you want to keep it simple.
Creative Ways to Present
For parties, cut the Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate into small bite-sized squares and display on a tiered dessert tray. At bake sales, wrap individual bars in parchment and tie with twine for a charming homemade touch. For holidays, arrange in a gift box with colorful paper for an utterly crave-worthy edible gift.
Make Ahead and Storage
Storing Leftovers
Store any leftover bars in an airtight container in the refrigerator for up to 5 days—they’ll stay firm and maintain that beautiful layered crunch. Be sure to separate layers with parchment if stacking, so the chocolate top doesn’t stick together.
Freezing
Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate freeze beautifully. Place cut bars on a baking sheet to freeze solid, then transfer to a zip-top bag or airtight container with parchment between layers. They’ll keep for up to 3 months. Thaw in the fridge or at room temperature before digging in.
Reheating
If you prefer your bars on the softer side, leave them out of the refrigerator for 10–15 minutes before serving. There’s no need for actual reheating; just let them gently warm up so the caramel and chocolate become extra luscious.
FAQs
Can I use store-bought caramel sauce instead of melting caramel bits?
Absolutely! If you’re short on time, a thick store-bought caramel sauce will work. Just make sure it’s not too runny, or it may seep too much into the other layers.
Can these be made gluten-free?
Yes—swap in gluten-free graham cracker crumbs, and double-check that your other ingredients (especially Butterfinger bars) are labeled gluten-free. The rest of the recipe remains unchanged!
How can I keep the chocolate layer from cracking when slicing?
Use a warm, sharp knife (run it under hot water, then dry) to get clean cuts without shattering the chocolate. Wiping between each slice helps show off the distinct layers.
Can I double the recipe for a crowd?
Definitely! Just use a 9×13-inch pan and double all the ingredients. The bake time for the crust may be a minute or two longer, so keep an eye out for that golden hue before moving to the next step.
Do the bars need to be refrigerated?
Yes, chilling them is essential for setting those gorgeous layers and making slicing a breeze. If transporting, keep them cool to prevent melting—portable and perfect for sharing!
Final Thoughts
There’s something unforgettable about Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate: they’re fun to make, thrill to eat, and always get rave reviews. Next time you want a show-stopping treat that’s absolutely packed with joy, give these bars a try—your kitchen and your friends will thank you!
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Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate Recipe
- Total Time: 2 hours 25 minutes
- Yield: 16 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in the irresistible combination of sweet, crunchy Butterfinger candy bars, gooey caramel, and rich chocolate with these decadent Butterfinger Caramel Bars. Perfect for satisfying your sweet tooth!
Ingredients
Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Caramel Layer:
- 1 (14 oz) can sweetened condensed milk
- 1 cup caramel bits or soft caramels, melted with 2 tablespoons heavy cream
- 1 cup crushed Butterfinger candy bars, divided
Chocolate Layer:
- 1½ cups semi-sweet chocolate chips
- 1 tablespoon vegetable oil or coconut oil
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- Make Crust: Mix graham cracker crumbs and melted butter, press into dish as crust, and bake.
- Add Layers: Pour condensed milk over crust, sprinkle with half of Butterfinger, drizzle caramel, then melt chocolate and spread over caramel.
- Final Touches: Sprinkle remaining Butterfinger on top, press gently, refrigerate until set, slice into bars, and serve chilled or at room temperature.
Notes
- Use parchment paper for easy removal.
- Store in the refrigerator for up to 5 days or freeze for longer storage.
- Let bars sit at room temperature for 10–15 minutes before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 26g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
