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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.

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.

Find it online: https://recipe.newsvks.com/butterfinger-caramel-candy-bars/