Description
Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate combine a buttery crust, gooey caramel, melty chocolate chips, and crunchy Butterfinger candy for an irresistible layered dessert that’s perfect for any occasion.
Ingredients
Scale
Crust
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup caramel sauce or bits (melted)
- 1 teaspoon vanilla extract
Topping
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped Butterfinger candy bars (about 4 regular bars)
- optional: flaky sea salt for topping
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars later.
- Make the crust: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Gradually mix in the all-purpose flour and salt until a crumbly dough forms.
- Press and bake crust: Take two-thirds of the dough mixture and press it evenly into the bottom of the prepared pan to form the crust. Bake this crust for 12 to 15 minutes or until it turns lightly golden.
- Prepare the caramel layer: While the crust bakes, combine the sweetened condensed milk, melted caramel sauce, and vanilla extract in a bowl. Stir until the mixture is smooth and well blended.
- Add caramel and toppings: Once the crust is out of the oven, pour the caramel mixture evenly over the hot crust. Sprinkle the semi-sweet chocolate chips on top of the caramel layer.
- Add remaining dough and bake: Crumble the remaining one-third of the dough mixture over the chocolate chips. Return the pan to the oven and bake for an additional 20 to 22 minutes or until the top is golden and bubbly.
- Finish with Butterfinger candy: Remove the bars from the oven and immediately sprinkle the chopped Butterfinger candy bars on top. Gently press them down so they stick to the bars.
- Cool and serve: Allow the bars to cool completely in the pan before slicing into 24 bars for clean cuts. Optionally sprinkle flaky sea salt on top before slicing for an added touch.
Notes
- For cleaner cuts, chill the bars for 1–2 hours before slicing.
- You can substitute toffee bits or crushed pretzels for added texture and flavor variations.
- Store the bars in an airtight container at room temperature for up to 5 days to keep them fresh.
