Butterfinger Caramel Crunch Bars

The marriage of rich, buttery caramel, smooth chocolate, and the unmistakable crunch of Butterfinger candy makes these Butterfinger Caramel Crunch Bars an irresistible treat. Each bite delivers a satisfying blend of sweet and salty, crunchy and chewy—perfect for any dessert lover who enjoys layers of indulgence. The contrast between the creamy caramel and the crisp graham cracker crust, topped off with the iconic Butterfinger crunch, creates a symphony of textures and flavors that will leave you craving more.

Ingredients:

For the Crust:

• 2 cups crushed graham crackers
• 1/2 cup unsalted butter, melted
• 2 tablespoons sugar

For the Caramel Layer:

• 1 cup granulated sugar
• 1/4 cup water
• 1/4 cup heavy cream
• 6 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Chocolate Layer:

• 2 cups semi-sweet chocolate chips
• 1/2 cup heavy cream

For the Topping:

• 1 1/2 cups crushed Butterfinger candy bars (approximately 4 regular-sized bars)

Instructions:

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until the mixture resembles wet sand.
3. Press the graham cracker mixture evenly into the bottom of the prepared pan, using the back of a spoon or your hands to compact it.
4. Bake the crust for about 8-10 minutes until it’s golden brown. Remove it from the oven and let it cool while you prepare the other layers.

Step 2: Make the Caramel Layer

1. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally until the sugar dissolves. Once it begins to simmer, stop stirring and let it cook until the mixture turns a deep amber color, about 5-8 minutes.
2. Carefully add the butter and cream to the caramel (the mixture will bubble vigorously). Stir until the caramel is smooth and thick.
3. Remove from heat and stir in the vanilla extract and salt.
4. Let the caramel cool for a few minutes, then pour it evenly over the graham cracker crust. Spread it with a spatula to ensure an even layer. Place the pan in the refrigerator to set for about 15 minutes.

Step 3: Make the Chocolate Layer

1. While the caramel is setting, place the chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the chocolate is melted and smooth.
2. Remove the pan from the refrigerator and pour the chocolate mixture over the caramel layer. Spread it out evenly with a spatula.

Step 4: Add the Butterfinger Crunch

1. Sprinkle the crushed Butterfinger candy bars evenly over the chocolate layer while it’s still warm.
2. Gently press the candy pieces into the chocolate to make sure they stick as the chocolate sets.

Step 5: Chill and Serve

1. Place the pan in the refrigerator to chill for at least 2 hours, or until the bars are completely set.
2. Once set, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and enjoy.

3. Storage:

   Store the bars in an airtight container in the refrigerator for up to a week. They can also be frozen for up to three months—just thaw in the fridge before serving.

   Tips:

   • If you prefer a thicker caramel layer, double the caramel recipe.
   • To crush the Butterfingers, place them in a ziplock bag and use a rolling pin to break them up.
   • These bars are best served slightly chilled to prevent the chocolate from becoming too soft.