Description
hese Butterfinger Caramel Crunch Bars combine the crispy, peanut-buttery goodness of Butterfinger candy bars with gooey caramel, creating a deliciously sweet and crunchy treat perfect for parties, holidays, or a quick dessert craving.
Ingredients
Scale
- 2 cups Butterfinger candy bars (crushed)
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup all-purpose flour
- ½ cup unsalted butter (melted)
- ¼ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips (optional for drizzle)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Prepare the Base: In a medium bowl, mix the flour, brown sugar, melted butter, and salt. Press the mixture into the prepared baking pan to form the crust.
- Bake the Crust: Bake the crust for about 10-12 minutes or until lightly golden. Remove from the oven and let it cool slightly.
- Add Butterfinger Layer: Sprinkle crushed Butterfinger candy bars evenly over the baked crust.
- Layer the Caramel: Drizzle the caramel sauce evenly over the Butterfinger layer.
- Optional Drizzle: If using chocolate chips, melt them and drizzle over the caramel layer for extra flavor.
- Bake Again: Return the pan to the oven and bake for an additional 10-15 minutes until the caramel is bubbling and set.
- Cool and Slice: Let the bars cool completely before slicing them into squares.
Notes
- You can substitute homemade caramel for a richer flavor.
- To make the bars easier to cut, refrigerate them for 30 minutes before slicing.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 22g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg