If you’re craving a dessert that’s sweet, crunchy, and irresistibly indulgent, these Butterfinger Caramel Crunch Bars are your answer!
This no-bake treat combines the iconic peanut buttery crunch of Butterfinger candy with a rich caramel layer and a smooth chocolate topping.
Perfect for parties, potlucks, or a cozy night in, these bars are easy to make and guaranteed to impress.
In this blog post, we’ll walk you through the recipe, share tips for success, and offer variations to suit every taste. Let’s dive into this deliciousness!
Why You’ll Love This Recipe
No-Bake Ease: No oven required, making it perfect for hot days or quick prep.
Crowd-Pleaser: The combination of Butterfinger’s peanut butter crunch, gooey caramel, and chocolate is universally loved.
Customizable: Easily adapt the recipe with substitutions or fun variations.
Quick to Make: Ready in under 30 minutes, plus chilling time.
Perfect for Sharing: Ideal for gatherings, gifting, or satisfying sweet cravings.
Instructions
Base Layer:
3 cups crushed Butterfinger candy bars (about 6 full-size bars or 12 fun-size bars)
1 cup graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup creamy peanut butter
Caramel Layer:
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1 tsp vanilla extract
1/4 tsp salt
Chocolate Topping:
2 cups semi-sweet chocolate chips
2 tbsp vegetable oil (for smooth melting)
1/4 cup crushed Butterfinger candy (for garnish)
Instructions
Prepare the Pan:
Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment.
Make the Base:
In a large bowl, combine 3 cups crushed Butterfinger candy, graham cracker crumbs, melted butter, and peanut butter. Mix until well combined.
Press the mixture firmly into the bottom of the prepared pan using a spatula or your hands. Place in the fridge to chill while preparing the caramel layer.
Cook the Caramel:
In a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns into a golden liquid (about 5-7 minutes).
Carefully add the butter, stirring until melted. Slowly pour in the heavy cream (it will bubble!), and stir until smooth.
Remove from heat, then stir in vanilla extract and salt. Let the caramel cool slightly (about 5 minutes).
Assemble the Caramel Layer:
Pour the warm caramel over the chilled Butterfinger base, spreading it evenly with a spatula. Return the pan to the fridge for 20 minutes to set.
Add the Chocolate Topping:
In a microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 20-second intervals, stirring between each, until fully melted and smooth.
Pour the chocolate over the caramel layer, spreading evenly. Sprinkle 1/4 cup crushed Butterfinger candy on top for extra crunch.
Chill in the fridge for at least 1 hour, or until fully set.
Slice and Serve:
Use the parchment overhang to lift the bars from the pan. Cut into 16 squares or desired sizes using a sharp knife. Serve chilled or at room temperature.
Tips
Crush Butterfinger Evenly: Use a food processor or place the candy bars in a zip-top bag and crush with a rolling pin for consistent texture.
Prevent Caramel Burning: Stir constantly while melting sugar to avoid burning, and keep a close eye on the heat.
Smooth Chocolate Layer: Add vegetable oil to the chocolate for a glossy, smooth finish that’s easy to cut.
Chill Properly: Allow each layer to set in the fridge to prevent mixing and ensure clean layers.
Clean Cuts: Dip your knife in hot water and wipe it dry between cuts for neat, professional-looking bars.
Variations and Substitutions
Nut-Free Option: Replace Butterfinger with crushed chocolate wafer cookies or crispy rice cereal for a nut-free version.
Different Candy Bars: Swap Butterfinger for crushed Snickers, Kit Kat, or Heath bars for a new flavor profile.
Salted Caramel: Add an extra pinch of sea salt to the caramel layer for a sweet-salty balance.
White Chocolate Topping: Use white chocolate chips instead of semi-sweet for a sweeter, creamier topping.
Gluten-Free: Substitute graham cracker crumbs with gluten-free cookie crumbs.
Vegan Version: Use plant-based butter, coconut cream instead of heavy cream, and dairy-free chocolate chips.
Serving Suggestions
Dessert Platter: Pair with other no-bake treats like brownies or cookies for a party dessert spread.
Ice Cream Topping: Crumble the bars over vanilla or chocolate ice cream for an indulgent sundae.
Gift Idea: Package in a decorative tin with parchment paper for a thoughtful homemade gift.
Coffee Pairing: Serve with a hot latte or cappuccino to balance the sweetness.
Kids’ Party: Cut into bite-sized pieces for a kid-friendly treat at birthdays or sleepovers.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the bars up to 2 days in advance and store in the fridge. They’re perfect for prepping before a party.
Storing
Keep bars in an airtight container in the refrigerator for up to 1 week. Layer with parchment paper to prevent sticking.
Freezing
Wrap individual bars tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
FAQs
Q: Can I use store-bought caramel instead of homemade?
A: Yes! Use 1 cup of high-quality store-bought caramel sauce to save time. Warm it slightly before pouring to ensure it spreads evenly.
Q: How do I crush Butterfinger bars easily?
A: Place them in a zip-top bag and use a rolling pin or pulse in a food processor until you get fine crumbs.
Q: Can I make these bars gluten-free?
A: Absolutely! Swap graham cracker crumbs for gluten-free cookie crumbs, and ensure your chocolate and Butterfinger bars are gluten-free.
Q: How long do these bars need to chill?
A: At least 1 hour for the chocolate to set fully, but overnight chilling yields the best texture.
Q: Can I use milk chocolate instead of semi-sweet?
A: Yes, milk chocolate works great for a sweeter topping. Adjust the vegetable oil to 1 tbsp for milk chocolate.
Conclusion
In conclusion, these Butterfinger Caramel Crunch Bars are the ultimate no-bake treat for any sweet tooth!
With their crunchy peanut butter base, gooey caramel center, and rich chocolate topping, they’re a dessert that’s as easy to make as it is to love.
Whether you’re sharing them at a party, gifting them to friends, or enjoying them at home, these bars are sure to bring smiles.
Try the variations, follow the tips, and make them your own. We can’t wait for you to give this recipe a try—let us know how it turns out in the comments below!
Read More:- Blackberry Pistachio Dream Bars Recipe
Butterfinger Caramel Crunch Bars
Ingredients
- Base: 3 cups crushed Butterfinger candy 1 cup graham cracker crumbs, 1/2 cup unsalted butter (melted), 1/4 cup creamy peanut butter
- Caramel Layer: 1 cup granulated sugar 1/2 cup heavy cream, 1/4 cup unsalted butter, 1 tsp vanilla extract, 1/4 tsp salt
- Chocolate Topping: 2 cups semi-sweet chocolate chips 2 tbsp vegetable oil, 1/4 cup crushed Butterfinger candy (for garnish)
Instructions
- Line an 8×8-inch pan with parchment paper.
- Mix crushed Butterfinger, graham cracker crumbs, melted butter, and peanut butter. Press into the pan and chill.
- Melt sugar in a saucepan, add butter and cream, then stir in vanilla and salt. Pour over the base and chill for 20 minutes.
- Melt chocolate chips with vegetable oil, pour over caramel, and sprinkle with crushed Butterfinger. Chill for 1 hour.
- Cut into 16 bars and serve.
