Description
These rich and chewy bars combine the iconic peanut buttery crunch of Butterfinger with gooey caramel and a chocolate topping. Perfect for snacking or sharing!
Ingredients
Units
Scale
For the Base:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
For the Caramel Layer:
- 1 cup caramel bits or soft caramels (unwrapped)
- 2 tbsp heavy cream
For the Butterfinger Layer:
- 1 1/2 cups crushed Butterfinger candy bars (about 6 mini bars or 3 regular-sized bars)
For the Chocolate Topping:
- 1 1/2 cups semi-sweet or milk chocolate chips
- 1 tbsp coconut oil or vegetable oil (optional, for a shiny topping)
Instructions
Prepare the Base:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Make the Crust:
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 8-10 minutes until lightly golden. Let cool.
Prepare the Caramel Layer:
- Melt the Caramel:
- In a microwave-safe bowl, combine the caramel bits and heavy cream. Heat in 30-second intervals, stirring after each, until smooth.
- Spread the Caramel:
- Pour the melted caramel over the cooled graham cracker crust, spreading it evenly. Sprinkle half of the crushed Butterfinger candy bars over the caramel layer. Refrigerate for 15 minutes to set.
Add the Chocolate Topping:
- Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate chips with the coconut oil (if using) in 30-second intervals, stirring until smooth.
- Assemble the Layers:
- Pour the melted chocolate over the caramel and Butterfinger layer, spreading it evenly with a spatula. Sprinkle the remaining crushed Butterfinger candy bars on top for decoration.
Set and Serve:
- Chill:
- Refrigerate the bars for 1-2 hours, or until completely set.
- Slice and Enjoy:
- Use the parchment paper overhang to lift the bars from the pan. Slice into squares or rectangles and serve.
Notes
- Store the bars in an airtight container in the refrigerator for up to 5 days.
- For a softer texture, let the bars sit at room temperature for 10 minutes before serving.
- You can substitute the graham cracker base with crushed cookies for a different flavor.