Butterfinger Caramel Crunch Bars  (Long, Detailed Recipe)

 

These Butterfinger Caramel Crunch Bars are the perfect mix of creamy, crunchy, chocolatey, and gooey. Every bite melts in your mouth with layers of buttery graham crust, silky caramel, rich chocolate, and crispy Butterfinger bits. They’re easy to make, require no fancy tools, and taste like a gourmet candy bar you made right in your kitchen.

Great for dessert lovers, bake sales, parties… or just keeping a secret stash in the fridge.

Ingredients

For the Crust

• 2 cups crushed graham crackers
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the Caramel Layer

• 1 cup brown sugar
• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of sea salt

For the Chocolate Layer

• 2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil or butter

For the Crunch Topping

• 6 full-size Butterfinger bars, crushed
  (or 2 cups mini Butterfingers, crushed)

Instructions (Long & Detailed)

1. Make the Graham Crust

1. Preheat oven to 350°F (175°C).
2. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting.
3. In a bowl, mix the crushed graham crackers, melted butter, and sugar until the texture feels like moist sand.
4. Pour into the prepared pan and press firmly using the bottom of a cup so the crust is even and packed.
5. Bake for 8–10 minutes until lightly golden. Let cool.

2. Prepare the Caramel Layer

1. In a medium saucepan over medium heat, melt butter with brown sugar.
2. Stir constantly until the mixture starts bubbling and thickening.
3. Once it bubbles, add heavy cream and whisk well.
4. Cook for 3–4 minutes until glossy and slightly thick.
5. Remove from heat, add vanilla + pinch of salt.
6. Pour the hot caramel over the cooled graham crust.
7. Place pan in the freezer for 10 minutes to set.

3. Melt the Chocolate

1. In a microwave-safe bowl, combine chocolate chips with coconut oil.
2. Heat in 20-second intervals, stirring each time until smooth and silky.
3. Spread the melted chocolate over the caramel layer.

4. Add the Butterfinger Crunch

1. While the chocolate is still warm, sprinkle all the crushed Butterfinger pieces on top.
2. Press them gently so they stick to the chocolate.

5. Chill & Slice

1. Refrigerate the bars for 1–2 hours, or freeze for 30 minutes.
2. Lift the bars out using the parchment handles.
3. Slice into squares or long candy-bar strips.
4. Serve chilled for maximum crunch!

Pro Tips for Better Flavor

• Add a second thin caramel layer on top of the chocolate for extra gooeyness.
• Use dark chocolate instead of semi-sweet for a deeper flavor.
• Dip cut bars into more melted chocolate for a “candy-bar style coating.”
• Store in the fridge for up to 7 days or freeze for 2 months.