Butterfinger Caramel Candy Bars

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These Butterfinger Caramel Candy Bars are a decadent treat that combines layers of buttery caramel, crunchy Butterfinger bits, and a smooth chocolate coating. Perfect for satisfying your sweet tooth or sharing with friends and family, these homemade bars are easy to make and utterly irresistible.

Why You’ll Love This Recipe

  • Irresistible Texture: A perfect combination of chewy, crunchy, and smooth textures in every bite.
  • Easy to Make: Straightforward steps make it ideal for bakers of all levels.
  • Customizable: You can tweak the ingredients to fit your preferences or dietary needs.
  • Great for Sharing: A crowd-pleaser for parties, holidays, or as a homemade gift.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Butter
  • Brown sugar
  • Sweetened condensed milk
  • Butterfinger candy bars
  • Semi-sweet or milk chocolate chips

Directions

this recipe
  1. Prepare the Base: Line a baking dish with parchment paper and set it aside.
  2. Make the Caramel Layer: In a saucepan, combine butter, brown sugar, and sweetened condensed milk. Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden caramel color.
  3. Assemble: Pour the caramel over the prepared base and spread it evenly. Sprinkle chopped Butterfinger pieces over the caramel while it’s still warm.
  4. Add Chocolate Layer: Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Pour the melted chocolate over the caramel and Butterfinger layer, spreading evenly.
  5. Chill: Refrigerate the candy bars until the layers are firm, approximately 1–2 hours.
  6. Slice and Serve: Remove from the dish, slice into bars, and enjoy!

Servings and Timing

  • Servings: Makes approximately 16 bars, depending on the size of the cuts.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Chilling Time: 1–2 hours

Variations

  • Different Candy Toppings: Substitute Butterfinger with Reese’s, Snickers, or Heath bars for a twist.
  • Dark Chocolate: Swap semi-sweet or milk chocolate for dark chocolate to reduce sweetness.
  • Nut-Free Option: Ensure your candy toppings are nut-free if needed.
  • Add a Crunchy Base: Use crushed graham crackers or cookies as a base layer before adding the caramel.

Storage/Reheating

  • Storage: Store the candy bars in an airtight container in the refrigerator for up to 1 week.
  • Freezing: Wrap individual bars in parchment paper and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
  • Reheating: These bars are best enjoyed cold or at room temperature; no reheating required.

FAQs

1. Can I use store-bought caramel instead of making it from scratch?

Yes, you can use pre-made caramel to save time. Just warm it slightly to make it easy to spread.

2. Can I use white chocolate instead of milk chocolate?

Absolutely! White chocolate provides a unique flavor profile and pairs well with Butterfinger pieces.

3. How do I prevent the caramel layer from sticking to the dish?

Using parchment paper or greasing the dish well will ensure easy removal.

4. Can I make this recipe gluten-free?

Yes, ensure all ingredients, especially the Butterfinger bars, are gluten-free.

5. What’s the best way to chop Butterfinger bars?

Use a sharp knife and cut them into small pieces on a cutting board for even distribution.

6. Can I double the recipe?

Yes, simply use a larger dish and double the ingredients for a bigger batch.

7. Do I need a candy thermometer for this recipe?

No, this recipe does not require a candy thermometer. Just watch for the caramel to thicken and turn golden.

8. Can I add nuts or other toppings?

Yes, chopped nuts, shredded coconut, or sprinkles can add extra texture and flavor.

9. What type of chocolate melts best?

Semi-sweet chocolate chips are ideal as they melt smoothly and pair well with the caramel.

10. How do I ensure clean slices?

Use a sharp knife and warm it slightly by running it under hot water, then dry it before slicing.

Conclusion

Butterfinger Caramel Candy Bars are a delightful treat that combines the perfect balance of sweet, salty, and crunchy. Easy to make and highly customizable, they’re perfect for any occasion. Whether you’re indulging at home or sharing with loved ones, these bars are sure to impress.

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Butterfinger Caramel Candy Bars

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These Butterfinger Caramel Candy Bars are the ultimate homemade treat! Layers of buttery crust, gooey caramel, and crunchy Butterfinger pieces make this dessert irresistible. Perfect for parties, holidays, or whenever you’re craving something sweet.

  • Author: ksuur
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 24 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Crust:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened

Caramel Layer:

  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 1/4 cup light corn syrup

Topping:

  • 1 1/2 cups Butterfinger candy bars, chopped (about 4 regular-sized bars)
  • 1 cup milk chocolate chips
  • 1 teaspoon vegetable oil (optional, for easier melting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
  2. Make the crust:
    • In a medium bowl, mix the flour, sugar, and salt.
    • Cut in the softened butter with a pastry cutter or fork until the mixture is crumbly.
    • Press the mixture evenly into the bottom of the prepared baking dish.
    • Bake for 18–20 minutes or until the edges are lightly golden. Let it cool.
  3. Prepare the caramel layer:
    • In a medium saucepan over medium heat, combine the condensed milk, butter, brown sugar, and corn syrup.
    • Cook, stirring constantly, until the mixture thickens and turns a light golden brown (about 8–10 minutes).
    • Pour the caramel over the cooled crust, spreading it evenly. Let it cool until set (about 30 minutes).
  4. Add the topping:
    • Sprinkle the chopped Butterfinger candy bars evenly over the caramel layer.
    • In a microwave-safe bowl, melt the chocolate chips with the vegetable oil in 30-second intervals, stirring until smooth.
    • Drizzle or spread the melted chocolate over the Butterfinger layer.
  5. Set and slice:
    • Allow the bars to cool completely at room temperature or refrigerate until the chocolate is firm.
    • Cut into squares or bars and serve.

Notes

  • For a crunchier crust, you can bake it for an additional 2–3 minutes.
  • Store bars in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

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