Description
Butterfinger Caramel Bars combine a buttery crumbly base with rich caramel layers and crunchy Butterfinger candy pieces, topped with smooth melted chocolate for a decadent treat perfect for sharing.
Ingredients
Scale
Dough Base
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Caramel Filling
- 1/2 cup unsalted butter, cubed
- 1 cup caramel candies, unwrapped
- 1 (14-ounce) can sweetened condensed milk
Toppings
- 1/2 cup crushed Butterfinger candy bars (for caramel layer)
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed Butterfinger candy bars (for chocolate topping)
- Remaining reserved dough (one-third of the dough base)
Instructions
- Prepare the base: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, allowing an overhang for easy removal. In a large bowl, cream together the softened butter and light brown sugar until the mixture is light and fluffy. Stir in the vanilla extract. Add the all-purpose flour, baking powder, and salt, mixing until the dough becomes crumbly yet combined.
- Assemble the bottom layer: Press about two-thirds of the prepared dough evenly into the bottom of the lined pan to form the base layer. Reserve the remaining one-third of the dough for later use as the topping. Bake this base for 10-12 minutes until it turns lightly golden. Remove from the oven and set aside.
- Prepare the caramel filling: In a medium saucepan over low heat, melt the cubed butter together with the caramel candies, stirring constantly until the mixture is smooth. Gradually add the sweetened condensed milk, continuing to stir until the caramel mixture is fully combined and has thickened slightly.
- Layer the bars: Pour the warm caramel mixture evenly over the baked crust in the pan. Sprinkle 1/2 cup of crushed Butterfinger candy bars evenly over the caramel layer. Then crumble the reserved one-third of dough evenly on top, covering most of the caramel surface.
- Bake the bars: Return the pan to the oven and bake for 20-25 minutes, or until the topping is golden brown and edges become bubbly.
- Add the chocolate topping: After baking, immediately sprinkle the semi-sweet chocolate chips over the hot bars. Let them sit for 2-3 minutes until the chocolate softens, then spread it evenly using a spatula. Finally, sprinkle the remaining 1/2 cup of crushed Butterfinger candy bars on top of the melted chocolate.
- Cool and serve: Allow the bars to cool completely in the pan at room temperature, or refrigerate to speed up setting. Once firm, use the parchment paper overhang to lift the bars from the pan and slice into squares for serving.
Notes
- Use parchment paper for easy removal and cleaner cutting.
- Be patient when melting the caramel to avoid burning; keep heat low and stir constantly.
- You can refrigerate the bars for at least an hour for firmer slices.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Crushing Butterfinger candy bars adds texture and signature flavor; crush by placing bars in a sealed bag and lightly pounding with a rolling pin.
