Here’s an easy, crowd-favorite recipe for Butterfinger Caramel Crunch Bars — crunchy, gooey, and chocolatey 🍫🥜
Butterfinger Caramel Crunch Bars
Ingredients
- 1 box graham crackers, crushed (about 2 cups crumbs)
- 1 cup butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1 bag (11–14 oz) caramel bits or soft caramels
- 2 cups crushed Butterfinger candy bars
- 1½ cups milk chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the crust
- Mix graham cracker crumbs and melted butter.
- Press firmly into the bottom of the baking dish.
- Bake crust
- Bake for 8–10 minutes. Remove from oven.
- Caramel layer
- In a saucepan over low heat, melt caramel bits with sweetened condensed milk, stirring until smooth.
- Pour evenly over baked crust.
- Add Butterfinger
- Sprinkle crushed Butterfinger pieces evenly over the caramel layer.
- Chocolate topping
- Melt chocolate chips and spread over the top.
- Set & serve
- Cool completely, then refrigerate 1 hour before cutting into bars.
Tips
- Line the pan with parchment paper for easy removal.
- Use a warm knife for cleaner slices.
- Store bars in the refrigerator to keep layers firm.
If you’d like, I can also share a no-bake version, a peanut-butter-heavy version, or a holiday-themed variation.
