Description
Butterfinger Caramel Bars are a delightful layered treat featuring a buttery crumbly base, a rich caramel filling studded with Butterfinger candy pieces, and a luscious chocolate topping sprinkled with more crushed Butterfinger bars. These bars combine sweet crunch and smooth chocolate for an irresistible dessert perfect for parties or special occasions.
Ingredients
Scale
Base and Topping
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Caramel Filling
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup unsalted butter, cubed
- 1 cup caramel candies, unwrapped
- 1/2 cup crushed Butterfinger candy bars (for layering)
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed Butterfinger candy bars (for topping)
Instructions
- Prepare the base: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Stir in the vanilla extract. Add the flour, baking powder, and salt. Mix until the dough is crumbly and combined.
- Assemble the bottom layer: Press two-thirds of the dough evenly into the bottom of the prepared baking pan. Reserve the remaining one-third of the dough for the topping. Bake the base for 10-12 minutes, or until lightly golden. Remove from the oven and set aside.
- Prepare the caramel filling: In a medium saucepan over low heat, melt the cubed butter and caramel candies, stirring constantly until smooth. Add the sweetened condensed milk and continue stirring until the mixture is fully combined and slightly thickened.
- Layer the bars: Pour the caramel mixture evenly over the baked base layer. Sprinkle 1/2 cup of crushed Butterfinger candy bars evenly over the caramel. Then crumble the reserved dough evenly on top, covering most of the caramel layer.
- Bake the bars: Return the pan to the oven and bake for 20-25 minutes, or until the topping is golden brown and the edges are bubbly.
- Add the chocolate topping: Once baked, remove from the oven and immediately sprinkle the semi-sweet chocolate chips over the hot bars. Allow them to sit for 2-3 minutes until softened, then spread the melted chocolate evenly over the top. Sprinkle the remaining 1/2 cup of crushed Butterfinger candy bars over the chocolate layer.
- Cool and serve: Allow the bars to cool completely in the pan at room temperature, or chill in the refrigerator for faster setting. Once firm, use the parchment paper overhang to lift the bars out of the pan and slice them into squares for serving.
Notes
- Use parchment paper to easily lift bars out of the pan for clean slicing.
- Make sure to crush Butterfinger bars evenly for consistent texture.
- Chilling the bars after baking helps the caramel and chocolate layers set nicely.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- For a nut-free version, ensure caramel candies and candy bars do not contain nuts or cross-contamination.
