Butterfinger Caramel Crunch Bars combine the irresistible flavors of caramel, chocolate, and Butterfinger candy pieces in a delicious layered treat. Perfect for dessert lovers looking for something sweet and satisfying, these bars offer a delightful crunch and creamy texture that’s hard to resist.
Ingredients
For the Base:
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup quick oats
- 1 tsp baking soda
- ½ tsp salt
For the Filling:
- 1 cup creamy peanut butter
- 1 cup Butterfinger candies, chopped (or crushed)
- 1 cup caramel sauce (store-bought or homemade)
For the Topping:
- 1 cup semi-sweet chocolate chips
- ¼ cup chopped Butterfinger candies for garnish (optional)
Preparation
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
Step 2: In a large bowl, combine melted butter, granulated sugar, brown sugar, and vanilla extract. Mix until well combined. Stir in the flour, oats, baking soda, and salt until a soft dough forms.
Step 3: Press about two-thirds of the dough into the bottom of the prepared baking pan to form an even layer.
Step 4: In a separate bowl, mix together the peanut butter and chopped Butterfinger candies until well combined. Spread the peanut butter mixture evenly over the pressed dough in the baking pan.
Step 5: Drizzle the caramel sauce over the peanut butter layer. Use a spatula to spread it evenly, if needed.
Step 6: Crumble the remaining dough over the caramel layer. It doesn’t have to cover completely; some gaps are fine.
Step 7: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown. The center may still look slightly soft, but it will firm up as it cools.
Step 8: Remove from the oven and allow to cool in the pan for about 10 minutes. While still warm, sprinkle the chocolate chips evenly over the top. Let them sit for a few minutes until melted, then use a spatula to spread the melted chocolate over the bars.
Step 9: If desired, sprinkle additional chopped Butterfinger candies on top for garnish.
Step 10: Allow the bars to cool completely at room temperature, then refrigerate for at least 1 hour to set.
Variation
For a nut-free version, replace the peanut butter with sunflower seed butter and use a nut-free crunchy topping of choice.
Cooking Note
The caramel layer can be very sticky; lightly greasing your spatula can help spread the caramel more easily without sticking.
Serving Suggestions
Cut into squares and serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.
Tips
- Chill the bars before cutting to get clean, sharp edges.
- Store leftovers in an airtight container in the refrigerator to keep them fresh.
Prep Time
- 20 minutes
Cooking Time
- 25-30 minutes
Total Time
- 50-60 minutes
Nutritional Information
Estimated per bar, based on 16 servings:
- Calories: 350
- Protein: 5g
- Sodium: 200mg
FAQs
Q: Can I make these bars gluten-free? A: Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure that your oats are certified gluten-free.
Q: How long can I store these bars? A: They can be stored in the refrigerator for up to a week or frozen for up to 3 months.
Conclusion
Butterfinger Caramel Crunch Bars are the perfect blend of crunch, creaminess, and chocolatey goodness. They’re simple to make and even easier to enjoy, making them an ideal choice for any dessert table. Whether for a party, a family treat, or a personal indulgence, these bars are sure to satisfy any sweet tooth.
Print
Butterfinger Caramel Crunch Bars
- Total Time: 50-60 minutes
Ingredients
For the Base:
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup quick oats
- 1 tsp baking soda
- ½ tsp salt
For the Filling:
- 1 cup creamy peanut butter
- 1 cup Butterfinger candies, chopped (or crushed)
- 1 cup caramel sauce (store-bought or homemade)
For the Topping:
- 1 cup semi-sweet chocolate chips
- ¼ cup chopped Butterfinger candies for garnish (optional)
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
Step 2: In a large bowl, combine melted butter, granulated sugar, brown sugar, and vanilla extract. Mix until well combined. Stir in the flour, oats, baking soda, and salt until a soft dough forms.
Step 3: Press about two-thirds of the dough into the bottom of the prepared baking pan to form an even layer.
Step 4: In a separate bowl, mix together the peanut butter and chopped Butterfinger candies until well combined. Spread the peanut butter mixture evenly over the pressed dough in the baking pan.
Step 5: Drizzle the caramel sauce over the peanut butter layer. Use a spatula to spread it evenly, if needed.
Step 6: Crumble the remaining dough over the caramel layer. It doesn’t have to cover completely; some gaps are fine.
Step 7: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown. The center may still look slightly soft, but it will firm up as it cools.
Step 8: Remove from the oven and allow to cool in the pan for about 10 minutes. While still warm, sprinkle the chocolate chips evenly over the top. Let them sit for a few minutes until melted, then use a spatula to spread the melted chocolate over the bars.
Step 9: If desired, sprinkle additional chopped Butterfinger candies on top for garnish.
Step 10: Allow the bars to cool completely at room temperature, then refrigerate for at least 1 hour to set.
Variation
For a nut-free version, replace the peanut butter with sunflower seed butter and use a nut-free crunchy topping of choice.
Notes
The caramel layer can be very sticky; lightly greasing your spatula can help spread the caramel more easily without sticking.
Serving Suggestions
Cut into squares and serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.
Tips
- Chill the bars before cutting to get clean, sharp edges.
- Store leftovers in an airtight container in the refrigerator to keep them fresh.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 350
- Sodium: 200mg
- Protein: 5g