Description
Irresistible layers of chocolate, gooey caramel, and crunchy Butterfinger bits all in one bite! These bars are rich, chewy, and absolutely addictive—perfect for potlucks, parties, or simply treating yourself.
Ingredients:
1 package (14 oz) chocolate sandwich cookies, crushed into crumbs
½ cup unsalted butter, melted
1 can (14 oz) sweetened condensed milk
1 cup caramel bits (or soft caramel candies, unwrapped)
2 tbsp heavy cream
2 cups semi-sweet chocolate chips
1 ½ cups crushed Butterfinger candy bars
Flaky sea salt (optional, for garnish)
Instructions:
Preheat oven to 350°F (175°C). (
5 minutes)
Mix crushed cookies with melted butter and press into a greased 9×13-inch baking dish to form the crust. (
7 minutes)
Bake crust for 8 minutes, then let cool slightly. (
8 minutes)
In a saucepan, melt caramel bits with heavy cream until smooth and pour evenly over the crust. (
10 minutes)
Sprinkle half of the crushed Butterfinger candy over the caramel layer. (
2 minutes)
In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring until smooth. Spread melted chocolate over the caramel-Butterfinger layer. (
6 minutes)
Top with remaining crushed Butterfinger candy and a pinch of flaky sea salt (if using). (
2 minutes)
Chill in the refrigerator until fully set, about 2 hours. Slice into bars and enjoy! (
2 hours)
Prep Time: 15 minutes | Cooking Time: 18 minutes | Chill Time: 2 hours | Total Time: 2 hours 33 minutes
Kcal: ~380 kcal | Servings: 16 bars
#ButterfingerBars #CaramelCrunch #SweetTreats #ChocolateLovers
Step-by-Step Guide
Follow these detailed instructions for perfect bars every time. First, ensure all ingredients are measured and ready. Crush the chocolate sandwich cookies finely in a food processor or sealed bag. Combine with melted butter until it resembles wet sand. Press this mixture firmly and evenly into the greased pan—a flat-bottomed glass helps. After baking the crust, let it cool for 10 minutes. For the caramel layer, use low heat and stir constantly to prevent burning. When spreading the melted chocolate, work quickly as it will begin to set. For clean cuts, score the chocolate lightly with a knife after 15 minutes of chilling, then finish chilling before slicing fully.
Serving Suggestions
These rich bars are best served at room temperature for a softer, gooier texture. Pair them with a scoop of vanilla ice cream for an indulgent dessert. For a party, cut them into smaller, bite-sized pieces. A drizzle of extra caramel or a dusting of cocoa powder makes for an elegant presentation. They pair wonderfully with black coffee or a glass of cold milk to balance the sweetness.
How-to Summary
In summary, create a cookie crust, bake it briefly, then layer with melted caramel, crushed Butterfinger, melted chocolate, and more candy. The key stages are: 1) Make and bake the crust. 2) Create the caramel layer. 3) Add the first Butterfinger layer. 4) Spread the chocolate. 5) Top with remaining candy and chill until set.
Frequently Asked Questions
Can I use a different candy bar?
Yes, Heath bars, Snickers, or Reese’s Pieces make excellent substitutes, though the flavor profile will change.
My caramel layer is too hard. What went wrong?
This usually means the caramel was overheated. Always melt on low heat and consider adding an extra tablespoon of cream for a softer set.
How should I store these bars?
Store in an airtight container in the refrigerator for up to one week. Separate layers with parchment paper to prevent sticking.
Can I freeze them?
Absolutely. Freeze the whole pan or individual bars wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator.
Why did my chocolate layer crack when slicing?
Chocolate that is too cold will crack. Let the pan sit at room temperature for 10-15 minutes before slicing, and use a sharp knife warmed under hot water.
Common Mistakes to Avoid
- Pressing the crust too thinly or unevenly, leading to a broken base.
- Overheating the chocolate, which can cause it to seize and become grainy.
- Pouring hot caramel onto a hot crust, which can cause the layers to mix.
- Not allowing enough chilling time, resulting in messy, unset bars.
- Using a serrated knife to cut, which will shatter the chocolate top layer.
Conclusion
These Butterfinger Caramel Chocolate Bars are a guaranteed crowd-pleaser, masterfully combining texture and flavor. The process is straightforward, and avoiding the common pitfalls ensures a flawless, impressive treat. Whether for a special occasion or a simple sweet craving, this recipe delivers irresistible results that will have everyone asking for more.