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Butterfinger Caramel Crunch Bars: A Sweet and Salty Dessert Dream

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There’s nothing quite like the nostalgic crunch of a Butterfinger candy bar, and when it’s paired with buttery graham cracker layers and rich homemade caramel, you get a dessert that’s impossible to resist. Butterfinger Caramel Crunch Bars are perfect for potlucks, holidays, or whenever you want to indulge in a sweet and salty treat. With their multi-layered texture and bold flavor, they’re as easy to make as they are to devour.

Ingredients

Scale

  • 2 cups graham cracker crumbs (about 15 full sheets)

  • 1/2 cup unsalted butter, melted

  • 1/4 cup granulated sugar

  • 1 (14 oz) can sweetened condensed milk

  • 1/2 cup brown sugar

  • 1/2 cup light corn syrup

  • 1/2 cup unsalted butter

  • 1/2 teaspoon kosher salt

  • 1 teaspoon vanilla extract

  • 1 1/2 cups crushed Butterfinger bars (about 6 fun-size bars)

  • 1 cup semi-sweet chocolate chips

  • 1 tablespoon coconut oil or vegetable oil (optional, for smoother chocolate)

  • Sea salt flakes (optional, for garnish)

Instructions

  • Line a 9×9-inch pan with parchment paper or lightly grease it.

  • In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.

  • Press the mixture evenly into the bottom of the prepared pan. Chill in the refrigerator for 15 minutes.

  • In a medium saucepan over medium heat, combine sweetened condensed milk, brown sugar, corn syrup, and butter.

  • Stir continuously until the mixture starts to bubble, then reduce heat and cook for 5–7 minutes, until thickened and golden.

  • Remove from heat and stir in vanilla and salt.

  • Pour the caramel mixture over the graham cracker crust and spread evenly. Let cool at room temperature for 15 minutes, then refrigerate for 30–45 minutes.

  • In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring in between, until smooth.

  • Pour the chocolate over the cooled caramel layer and spread evenly.

  • Sprinkle crushed Butterfinger pieces over the melted chocolate.

  • Optionally, sprinkle with sea salt flakes for added flavor.

  • Refrigerate for at least 1–2 hours or until chocolate is set.

  • Let sit at room temperature for 5–10 minutes before slicing into squares or bars.

Notes

  • Use parchment paper for easy removal and clean slicing.

  • Don’t over-crush the Butterfingers—you want some chunks for texture.

  • Store in the fridge for up to 7 days or freeze for up to 2 months.

Find it online: https://cookingworthy.com/butterfinger-caramel-crunch-bars-a-sweet-and-salty-dessert-dream/