Description
Butterfinger Caramel Crunch Bars are a decadent no-bake treat combining layers of graham crackers, melted caramel, gooey marshmallows, and crunchy Butterfinger pieces, all topped with a drizzle of semi-sweet chocolate. Perfect as a sweet snack or dessert, these bars are simple to assemble and sure to please any candy lover.
Ingredients
Scale
Base & Layers
- 6 ½ sheets of graham crackers
- 2 cups of mini marshmallows
- 1 (11 oz) bag of caramel bits (or unwrapped caramels)
- 2 tablespoons of milk
- 1 (10 oz) bag of coarsely chopped Butterfinger bites
- 2 ounces of semi-sweet chocolate, for drizzling
Instructions
- Prepare pan: Line a 9×9-inch baking pan with aluminum foil and spray it with cooking spray to ensure easy removal of the bars later.
- Layer ingredients: Arrange the graham crackers evenly on the bottom of the pan. Sprinkle the mini marshmallows evenly over the crackers. In a microwave-safe bowl, melt the caramel bits with the milk by heating in short intervals and stirring until smooth. Pour the melted caramel evenly over the marshmallows. Then sprinkle the coarsely chopped Butterfinger bites on top.
- Melt chocolate and drizzle: Melt the semi-sweet chocolate in a microwave or over a double boiler until smooth. Drizzle melted chocolate evenly over the top layer of Butterfinger bites for added flavor and decoration.
- Chill and set: Refrigerate the assembled bars for about 1 hour or until the caramel and chocolate are set and firm enough to slice.
- Slice and serve: Once set, remove the bars from the pan using the foil edges, slice into 12 even bars, and serve for a delightful sweet treat.
Notes
- You can substitute caramel bits with unwrapped caramel candies melted with milk.
- Use a sharp knife to slice the bars cleanly once set.
- Store bars in an airtight container in the refrigerator to keep them fresh up to 5 days.
- For an extra indulgent twist, add a sprinkle of sea salt over the melted chocolate drizzle before chilling.
