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Butterfinger Caramel Crunch Bars pack loads of sweetness, crunch, and gooey goodness. The bottom's all buttery, the middle's full of oozing caramel, and the top's loaded with crispy Butterfinger bites. It’s layered fun in every bite for anyone with a sweet tooth.
Irresistible Reasons To Try This Treat
One bite gives you salty, sweet, and crunchy all at once. The gooey caramel melts together with those Butterfinger chunks and a soft, buttery layer at the bottom. These are awesome for family days, get-togethers, or when you just want something special.
Key Things You’ll Need
- For The Bottom: - All-purpose flour: 2 cups (240g), kept at 70°F (21°C) - Fine sea salt: ½ teaspoon (3g) - Unsalted butter: 1 cup (227g), melted to 165°F (74°C) - Dark brown sugar: 1 cup (200g), packed with 3–4% moisture
- Making The Caramel: - Granulated sugar: 1 cup (200g), pure cane - Sweetened condensed milk: 14 oz (397g), room temp at 70°F (21°C) - Unsalted butter: ½ cup (113g), softened to 65°F (18°C) - Light corn syrup: ½ cup (120ml), nice and clear Heat caramel until 240°F (116°C) for a soft, stretchy pull
- For The Crunchy Top: - Butterfinger bars: 2 cups (200g), smashed into chunks about a quarter-inch big Let the topping chill around 65°F (18°C) so it grabs on well
How To Pull It All Together
- Get Your Space Ready
- Start by heating your oven to 350°F (175°C) and double-check with another thermometer if you can. Set your rack in the middle. Grab a 9x13 pan, cover it with parchment, and leave a couple-inch edge you can grab later.
- Build The Bottom Layer
- Stir together your melted butter with brown sugar, then slowly add in the flour until it looks like damp sand. Press it hard into your pan so you get about a quarter inch thick everywhere. Slide it into the oven and bake around 10–12 minutes, aiming for light golden color (think Pantone 7508 C).
- Create The Caramel
- Dump all the caramel stuff in a heavy pot, and set it over medium (about 325°F/163°C). Keep stirring nonstop. You’ll hit thread stage at 230°F (110°C), and not much later, it'll reach that soft-ball stage at 240°F (116°C). You’re looking for a deep amber shade (Pantone 7509 C).
- Layer It Up
- Pile the hot caramel right on the baked base (keep it about 240°F/116°C). Smooth it out. While it’s still steamy, sprinkle your crushed Butterfinger bits over, pressing lightly so they stick.
- Let Everything Set
- Let it sit out at room temp (68–72°F/20–22°C) for about an hour or stick in the fridge for half an hour. The caramel should be set but give a little if you press it.
Ways To Make It Your Own
Take it up a notch—drizzle some melted chocolate swirled to 88–90°F/31–32°C right on top. Or toss some chopped pecans (a half cup or 57g) straight into the caramel. Want a sweet and salty fix? Shake a pinch of flaky sea salt (about a quarter teaspoon or 1.5g) on the Butterfinger layer before the bars cool down.
How To Keep And Serve Them
Stash your bars in something airtight:
- Leave ’em out at room temp (68–72°F/20–22°C): good for 5 days
- Fridge (40°F/4°C): stick around for 2 weeks
- Freezer (0°F/-18°C): lasts up to 3 months
Let them warm to room temp before you dig in for the best chew and flavor.
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Always A Crowd Favorite
Everybody loves Butterfinger Caramel Crunch Bars. Bring them to parties, birthdays, big family meals, or holiday spreads—they’ll disappear quick thanks to all the chewy, crispy, and buttery goodness packed inside.
Common Questions
- → Is it okay to swap in regular caramels instead of caramel bits?
Yep, just use regular caramels and chop them up so they melt faster and easier.
- → What's making my caramel get tough?
The milk keeps things soft, so don't leave it out. Also go easy on microwaving or you'll wind up with a hard mess.
- → What's the best way to keep these bars fresh?
Stick them in a sealed container in your fridge. They'll stay good for a week. Sit them out for a bit before eating so they're not too cold.
- → Can I swap out the Butterfingers for another candy bar?
Totally. Try tossing in Snickers, Heath, or any crispy, chocolatey candy you love instead.
- → How can I get my chocolate drizzle to stay nice and smooth?
Microwave the chocolate in short bursts, giving it a little stir now and then. Overheating makes it thick or gritty, so keep an eye on it.