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Butterfinger Caramel Crunch Bars
simple, slice-and-serve dessert. They travel well, freeze well, and disappear fast at parties.
Yield: 24 bars
Prep: 20 mins
Bake: 15–20 mins
Total: ~40 mins (+ cooling)
Prep: 20 mins
Bake: 15–20 mins
Total: ~40 mins (+ cooling)
Ingredients
Crust
- 2 cups crushed Butterfinger candy bars
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- 1 cup unsalted butter, melted
Caramel Layer
- 1½ cups caramel candies, unwrapped
- 3 tbsp heavy cream
Topping
- 1 cup white chocolate chips
- ½ cup crushed Butterfinger candy
Instructions
- Prep: Heat oven to 350°F / 175°C. Line a 9×13-inch pan with parchment with a 1-inch overhang for easy lifting.
- Make the crust: In a bowl, mix crushed Butterfinger, flour, powdered sugar, and melted butter until evenly moistened. Press firmly into the pan in an even layer. Bake 15–20 minutes until lightly golden.
- Caramel layer: In a small saucepan over low heat, melt the caramels with heavy cream, stirring constantly until smooth. Pour over warm crust and spread evenly. Cool about 10 minutes to set slightly.
- Finish: Melt white chocolate in 30-second microwave bursts, stirring between each, until smooth. Drizzle over the caramel; sprinkle with more crushed Butterfinger.
- Set & slice: Let cool at room temperature until firm (or chill 30–45 minutes). Lift out by the parchment and cut into bars.
Tips & Variations
- Line the pan well—sticky caramel loves to cling.
- Swap white chocolate for milk or dark chocolate if you prefer.
- For extra crunch, add ½ cup chopped roasted peanuts to the crust.
- To clean-cut bars, warm a knife under hot water, wipe dry, and slice.
Allergy note: Contains peanuts, dairy, and gluten.
Storage
- Room temperature (airtight): up to 2 days.
- Refrigerator: 5–6 days.
- Freeze: Wrap tightly and freeze up to 2 months; thaw in the fridge.
