How to Make Butterfinger Caramel Crunch Bars
Step 1: Prepare the Pan
Line a 9×9-inch baking dish with parchment paper, leaving an overhang on the sides. This makes removal and slicing much easier.
Step 2: Make the Graham Cracker Crust
In a bowl, mix crushed graham crackers, melted butter, and sugar until the texture resembles wet sand. Press the mixture firmly into the bottom of the pan. Use the back of a spoon or a flat glass to compact it evenly.
Bake at 350°F (175°C) for 10 minutes, then let it cool slightly.
Step 3: Add the Caramel Layer
Warm the caramel sauce gently so it’s pourable. Stir in heavy cream if using. Pour the caramel over the crust and spread it evenly to the edges. Let it settle for a few minutes.
Step 4: Create the Crunch Topping
Sprinkle the chocolate chips evenly over the warm caramel layer. Follow with chopped Butterfinger pieces and optional peanuts or toffee bits. Gently press the topping into the caramel so it adheres.
Step 5: Chill and Set
Refrigerate the bars for at least 2 hours, or until fully set. Once firm, lift the bars out using the parchment paper and slice into squares with a sharp knife.
Tips for Perfect Bars
Chill your knife slightly before slicing for cleaner cuts
For thicker bars, use an 8×8-inch pan
Store bars in the refrigerator to keep the caramel firm
Fun Variations
Extra Chocolate: Drizzle melted dark chocolate on top
Salted Caramel: Sprinkle flaky sea salt over the caramel layer
Peanut Butter Twist: Swirl melted peanut butter into the caramel
Final Thoughts
Butterfinger Caramel Crunch Bars are unapologetically rich, wonderfully textured, and impossible to eat just one of. They’re the kind of dessert people ask about long after the plate is empty. Whether you’re making them for a celebration or just because you’re craving something bold and sweet, these bars deliver maximum reward with minimal effort.
