These Butterfinger Caramel Crunch Bars are the ultimate indulgent treat that combines the crunch of Butterfinger candy bars with gooey caramel and a buttery shortbread base. With layers of sweet caramel, crushed Butterfinger pieces, and a luscious chocolate topping, these bars are perfect for any special occasion or as an anytime dessert. Each bite offers a satisfying combination of textures—crunchy, gooey, and smooth—all in one delicious bar.
The best part about these bars is how easy they are to make, yet they taste like they came straight from a bakery. Whether you’re making them for a family gathering, a bake sale, or just to satisfy a craving, these Butterfinger Caramel Crunch Bars are sure to be a hit. Plus, they keep well, making them great for making ahead of time or sharing with friends.
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Shortbread Base
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Caramel Layer
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup light corn syrup
For the Topping
- 1 1/2 cups crushed Butterfinger candy bars
- 1 cup semisweet chocolate chips
- 1 tablespoon vegetable oil or coconut oil
Instructions
Step 1: Make the Shortbread Base
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and creamy, about 2-3 minutes.
- Gradually add the all-purpose flour and salt, mixing until just combined. The dough will be crumbly but should hold together when pressed.
- Press the dough evenly into the bottom of the prepared baking dish to form the shortbread base.
- Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Let cool completely while you prepare the caramel layer.
Step 2: Make the Caramel Layer
- In a medium saucepan over medium heat, combine the sweetened condensed milk, unsalted butter, light brown sugar, and light corn syrup.
- Stir constantly until the mixture comes to a gentle boil. Continue cooking, stirring constantly, for 6-8 minutes, or until the caramel is thickened and golden brown.
- Pour the caramel over the cooled shortbread base, spreading it evenly. Let it cool and set for about 30 minutes.
Step 3: Add the Butterfinger Topping
- Once the caramel has set, sprinkle the crushed Butterfinger candy bars evenly over the caramel layer.
- In a microwave-safe bowl, combine the semisweet chocolate chips and vegetable oil. Microwave in 20-second intervals, stirring between each, until the chocolate is melted and smooth.
- Drizzle the melted chocolate over the Butterfinger layer, spreading it evenly with a spatula if desired.
- Allow the bars to set at room temperature or place them in the refrigerator to set more quickly.
Step 4: Slice and Serve
- Once the bars are fully set, lift them out of the baking dish using the parchment paper overhang.
- Cut into squares or bars and serve. Enjoy the combination of buttery shortbread, rich caramel, and crunchy Butterfinger!
Cook Notes & Tips
- Shortbread Base: Make sure to press the shortbread base evenly into the pan to ensure it bakes evenly. Using the bottom of a measuring cup can help press it down smoothly.
- Caramel Consistency: Be patient when cooking the caramel. Stirring constantly is key to preventing the caramel from burning and ensuring a smooth texture.
- Setting Time: Allow the bars to cool completely before slicing to ensure clean cuts and to prevent the caramel from oozing out.
Recipe Variations
- Peanut Butter Twist: Add 1/2 cup of peanut butter to the caramel mixture for a delicious peanut butter caramel layer.
- Salted Caramel: Sprinkle flaky sea salt over the caramel layer before adding the Butterfinger topping for a sweet-and-salty variation.
- Dark Chocolate: Use dark chocolate chips instead of semisweet for a richer flavor that contrasts with the sweet caramel and Butterfinger.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought caramel sauce instead of making my own?
A: Yes, you can use store-bought caramel sauce as a shortcut. Just make sure it is thick enough to set properly in the bars.
Q: How do I store these bars?
A: Store the bars in an airtight container at room temperature for up to 5 days. You can also refrigerate them for a firmer texture.
Q: Can I freeze these bars?
A: Yes, you can freeze the bars. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
These Butterfinger Caramel Crunch Bars are a decadent and delicious treat that’s perfect for any occasion. With their buttery shortbread base, rich caramel layer, and crunchy Butterfinger topping, they’re sure to be a hit with everyone who tries them. Whether you’re serving them at a party, gifting them to friends, or simply enjoying them yourself, these bars are easy to make and deliver big on flavor. Give this recipe a try and indulge in the perfect combination of caramel, chocolate, and Butterfinger crunch!
