Butterfinger Caramel Bars Recipe

Introduction

These Butterfinger Caramel Bars combine crunchy graham crackers, gooey marshmallows, and rich caramel topped with crispy Butterfinger pieces for a delightful treat. Perfect for sharing at gatherings or enjoying as a sweet snack, they are easy to make and irresistibly delicious.

Ingredients

• 6 1/2 graham crackers
• 2 cups mini marshmallows
• 1 (11 oz) bag Caramel bits
• 2 Tbsp milk
• 1 (10 oz) bag Butterfinger Bites, coarsely chopped
• 2 oz semi-sweet chocolate (for drizzle)

Instructions

1. Step 1: Line a 9×9 baking pan with foil, letting the foil hang over the edges for easy removal, then spray the foil with cooking spray.
2. Step 2: Arrange the graham crackers on the bottom of the pan, breaking pieces as needed to fit evenly.
3. Step 3: Sprinkle the mini marshmallows evenly over the graham cracker layer.
4. Step 4: In a microwave-safe bowl, melt the caramel bits and milk together by heating for 1 minute, stirring, then continuing in 30-second intervals until fully melted.
5. Step 5: Pour the melted caramel over the marshmallows and gently spread to coat evenly, allowing the marshmallows to melt slightly and bind the layers.
6. Step 6: Sprinkle the chopped Butterfinger pieces on top and press them lightly into the caramel and marshmallow layer.
7. Step 7: Melt the semi-sweet chocolate in a microwave-safe bowl on high power in 30-second intervals until smooth.
8. Step 8: Drizzle the melted chocolate over the Butterfinger topping.
9. Step 9: Chill the pan in the refrigerator for at least 1 hour or until the bars are set.
10. Step 10: Use the foil overhang to lift the bars from the pan, then cut into squares and serve.

Tips & Variations

• For extra crunch, sprinkle chopped nuts like pecans or almonds on top along with the Butterfinger pieces.
• You can substitute regular caramel squares for caramel bits; just wrap and melt them with milk as instructed.
• If you prefer a sweeter drizzle, use white chocolate instead of semi-sweet chocolate.
• For easier cutting, let the bars chill longer or briefly freeze before slicing.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. To serve, thaw at room temperature or warm briefly in the microwave for a soft, chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without Butterfinger candy?

Yes, you can omit the Butterfinger pieces or substitute with other candy bars like Snickers or Twix for a different flavor profile.

What if I don’t have a microwave?

You can melt the caramel and chocolate over a double boiler on the stovetop, stirring frequently until smooth.

Butterfinger Caramel Bars Recipe

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★★★★★

4.9 from 83 reviews

• Author: Mariam
• Total Time: 1 hour 25 minutes (including chilling time)
• Yield: 16 bars 1x

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Description

Butterfinger Caramel Bars combine crunchy graham crackers, gooey marshmallows, rich caramel, and crunchy Butterfinger candy for a decadent no-bake treat. Drizzled with semi-sweet chocolate and chilled until set, these bars offer a perfect balance of textures and flavors for a delicious dessert or snack.

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Ingredients

Scale 1x2x3x

Base Layer

• 6 1/2 graham crackers

Filling

• 2 cups mini marshmallows
• 1 (11 oz) bag Caramel bits
• 2 Tbsp milk
• 1 (10 oz) bag Butterfinger Bites, coarsely chopped

Topping

• 2 oz semi-sweet chocolate (for drizzle)

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Instructions

1. Prepare Pan: Line a 9×9 inch baking pan with foil, extending the foil over the edges to allow easy removal later. Spray the foil lightly with cooking spray to prevent sticking.
2. Layer Graham Crackers: Place the graham crackers evenly on the bottom of the pan, breaking pieces as needed to fit tightly and create a solid base layer.
3. Add Marshmallows: Sprinkle the mini marshmallows evenly over the graham cracker layer to create a soft, sweet cushion.
4. Melt Caramel: In a microwave-safe bowl, combine the caramel bits and milk. Heat for 1 minute, stir, then continue to heat in 30-second intervals, stirring in between until fully melted and smooth.
5. Combine Caramel with Marshmallows: Pour the melted caramel mixture evenly over the marshmallows. Gently spread it to coat all marshmallows thoroughly. The marshmallows will melt slightly, creating a gooey texture that helps hold the base together.
6. Add Butterfinger Candy: Sprinkle the coarsely chopped Butterfinger Bites over the warm caramel layer. Press gently to embed the candy into the mixture, ensuring good adhesion.
7. Melt Chocolate: Melt the semi-sweet chocolate in a microwave-safe bowl using 30-second intervals on high power, stirring between each interval until smooth and fully melted.
8. Drizzle Chocolate: Using a spoon or fork, drizzle the melted chocolate evenly over the Butterfinger layer, adding a sweet, rich finish.
9. Chill and Set: Place the pan in the refrigerator and chill for at least 1 hour, or until the bars are fully set and firm.
10. Serve: Lift the bars out of the pan using the foil edges, cut into squares, and serve chilled for best texture and flavor.

Notes

• For easier cutting, warm the knife slightly before slicing the bars.
• Store bars in an airtight container in the refrigerator for up to 5 days.
• You can substitute Butterfinger Bites with any crunchy peanut butter candy if desired.
• Microwave times may vary; watch the caramel and chocolate closely to prevent burning.

• Prep Time: 15 minutes
• Cook Time: 10 minutes (melting caramel and chocolate)
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Butterfinger bars, caramel bars, no-bake dessert, marshmallow bars, candy bars, easy dessert