🍫 Butterfinger Caramel Crunch Bars
🍽 Yields: 16 bars
⏱ Time: 20 minutes prep + 1 hour chill
✅ No-bake | Crowd-pleaser | Kid-friendly
🛒 Ingredients:
Crust Layer:
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2 cups graham cracker crumbs
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½ cup (1 stick) unsalted butter, melted
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¼ cup brown sugar (light or dark)
Caramel Crunch Layer:
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1 (11 oz) bag caramel bits or unwrapped soft caramels
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2 tbsp heavy cream
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2 cups Rice Krispies (or Cornflakes for extra crunch)
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1 cup crushed Butterfinger candy bars (about 3 regular bars)
Chocolate Topping:
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1½ cups semi-sweet or milk chocolate chips
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1 tbsp butter or coconut oil
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Optional: extra Butterfinger crumbs for topping
👨🍳 Instructions:
1. Make the crust:
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Mix graham cracker crumbs, melted butter, and brown sugar in a bowl.
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Press firmly into a parchment-lined 8×8 or 9×9-inch baking dish.
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Chill in the fridge while you prepare the next layer.
2. Prepare caramel crunch layer:
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In a saucepan over low heat (or microwave), melt caramels with heavy cream, stirring until smooth.
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Remove from heat and fold in crushed Butterfingers and Rice Krispies.
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Spread the mixture evenly over the chilled crust. Press down gently.
3. Add chocolate topping:
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Melt chocolate chips with butter/coconut oil in the microwave (30-sec intervals) or in a double boiler.
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Pour over the caramel layer and spread evenly.
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Sprinkle with more crushed Butterfinger if desired.
4. Chill & set:
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Refrigerate for at least 1 hour, or until fully set.
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Slice into squares or bars using a sharp knife.
✅ Tips:
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Line the pan with parchment paper for easy removal.
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Store in the fridge for up to 5 days, or freeze for up to 2 months.
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Use dark chocolate if you prefer less sweetness.
🔄 Variations:
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Add a layer of peanut butter between the crust and caramel for extra richness.
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Swap Rice Krispies for pretzel pieces or cornflakes for a saltier crunch.
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Drizzle with white chocolate for decoration.
Would you like a printable version or a low-sugar or gluten-free adaptation of these bars?
