You know those desserts that disappear before you even set them down on the potluck table? That’s exactly what happened the first time I made these Butterfinger caramel crunch bars for my nephew’s birthday. One minute the tray was full, the next – poof! – just crumbs and happy faces. These no-bake wonders combine everything we love – crunchy graham er crust, gooey caramel, crispy Butterfinger bits, and a velvety chocolate topping. They’re ridiculously easy to throw together (no oven required!) and taste like your favorite candy bar got a serious upgrade. My secret? Using those big Butterfinger pieces that crunch just right when you bite into them.
Why You’ll Love This Butterfinger Caramel Crunch Bars Recipe
Listen, I’m not exaggerating when I say these bars are life-changingly good. Here’s why they’ve become my go-to dessert for every occasion:
- No oven needed – perfect for hot summer days when baking sounds awful
- Takes just 15 minutes hands-on time – my kind of “homemade”
- That CRUNCH! – the Butterfinger pieces stay crisp against the smooth caramel
- Impresses everyone – looks fancy but couldn’t be simpler
- Customizable – swap in your favorite candy if you’re feeling wild
Honestly? The hardest part is waiting those two hours while they chill. But trust me – they’re worth every agonizing minute!
Ingredients for Butterfinger Caramel Crunch Bars
Gather these simple ingredients – I promise you probably have most in your pantry already! The magic happens when they all come together:
- 2 cups finely crushed graham ers – about 14 whole sheets (I just toss mine in a bag and roll with a wine bottle – stress relief and prep work!)
- 1/2 cup melted unsalted butter – the real stuff, please! It makes all the difference
- 1/4 cup granulated sugar – just enough to sweeten the crust
- 1 cup thick caramel sauce – I use Mrs. Richardson’s brand but homemade works too
- 1 1/2 cups crushed Butterfinger bars – about 8 full-size bars (leave some bigger chunks for texture!)
- 1 cup semi-sweet chocolate chips – Ghirardelli are my favorite here
- 1/4 cup heavy cream – this makes the chocolate topping extra silky
See? Nothing fancy, just pure deliciousness waiting to happen!
How to Make Butterfinger Caramel Crunch Bars
Okay, let’s get to the fun part! These bars come together in just a few simple steps – I’ll walk you through each one so they turn out perfect every time. Trust me, once you make these once, you’ll have the recipe memorized!
Step 1: Prepare the Crust
First, grab your graham ers and crush them until they’re fine crumbs – but don’t go too crazy! You want some texture. Mix those crumbs with the melted butter and sugar until it looks like wet sand. Now here’s the important part: press this mixture FIRMLY into your lined 9×9 pan. I mean really pack it down – use the bottom of a measuring cup if you need to. This keeps your crust from crumbling later. Pop it in the fridge for 10 minutes to set while you prep the next layers.
Step 2: Layer the Caramel and Butterfinger
Now for the good stuff! Take your chilled crust and spread the caramel sauce evenly over the top. Pro tip: warm the caramel slightly if it’s too thick to spread easily. Then comes my favorite part – sprinkle those crushed Butterfinger pieces all over the caramel. Don’t be shy! I like to leave some bigger chunks for that amazing crunch. Gently press them into the caramel just a bit so they stick.
Step 3: Add the Chocolate Topping
Almost done! Melt your chocolate chips with the heavy cream – I do this in 30 second bursts in the microwave, stirring between each one. When it’s smooth and glossy, pour it carefully over the Butterfinger layer. Use a spatula to spread it evenly, making sure to cover all the edges. Now the hard part – walk away! Let these beauties chill in the fridge for at least 2 hours (I know, torture!) before cutting into squares. The wait is worth it, promise!
Tips for Perfect Butterfinger Caramel Crunch Bars
After making these bars more times than I can count, I’ve picked up some tricks that make them foolproof! First, always line your pan with parchment paper – it gives you handles to lift the whole slab out for cleaner cutting. Second, don’t skip the chilling time! That 2-hour wait in the fridge lets all the layers set properly so they won’t slide apart when you slice them. And here’s my golden rule: use a hot knife (just run it under hot water and dry) for those picture-perfect clean cuts every time. No crumbly edges here!
Variations for Butterfinger Caramel Crunch Bars
Want to mix things up? These bars are crazy versatile! For a chocolate lover’s dream, swap the semi-sweet chips for dark chocolate – the bitterness balances the sweetness perfectly. My sister swears by using Reese’s Pieces instead of Butterfinger for a peanut butter twist. Feeling fancy? Sprinkle some flaky sea salt on the chocolate layer before chilling. Honestly, you really can’t go wrong – that’s the beauty of this recipe!
Serving and Storing Butterfinger Caramel Crunch Bars
These bars are best served chilled straight from the fridge – that’s when you get that perfect satisfying crunch! I like to arrange them on a pretty platter (if they last that long). Store any leftovers (ha!) in an airtight container in the fridge for up to 5 days. The layers actually get even better after a day when all the flavors meld together. Just try not to eat them all in one sitting – I dare you!
Butterfinger Caramel Crunch Bars Nutritional Information
Just a heads up – these nutrition estimates are for one bar using the exact ingredients I listed. Your counts might vary slightly depending on brands and how generous you are with those Butterfinger chunks! One bar comes in at about 320 calories with 18g fat and 22g sugar – totally worth every delicious bite if you ask me.
Frequently Asked Questions
Can I freeze Butterfinger caramel crunch bars?
Absolutely! These freeze beautifully for up to 2 months. Just wrap individual bars tightly in plastic wrap before freezing. Thaw in the fridge overnight when you’re ready to enjoy that perfect crunch again.
How do I get clean slices without crumbling?
My foolproof method? Chill thoroughly (that full 2 hours!), then use a sharp knife dipped in hot water and wiped dry between each cut. The heat helps the chocolate slice cleanly without ing.
Can I use homemade caramel sauce?
Of course! I’ve used both store-bought and homemade – just make sure yours is thick enough to hold its shape. If it’s too runny, the layers might slide around before setting.
What’s the best way to crush Butterfinger bars?
I put them in a zip-top bag and whack them with a rolling pin – therapeutic and effective! Leave some bigger pieces for that signature crunch texture we all love.
Irresistible Butterfinger Caramel Crunch Bars in 15 Minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
A delicious no-bake dessert combining Butterfinger candy, caramel, and a crunchy base.
Ingredients
- 2 cups crushed graham ers
- 1/2 cup melted butter
- 1/4 cup sugar
- 1 cup caramel sauce
- 1 1/2 cups crushed Butterfinger bars
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Mix graham ers, melted butter, and sugar. Press into a lined 9×9 pan.
- Spread caramel sauce evenly over the crust.
- Sprinkle crushed Butterfinger bars over the caramel.
- Melt chocolate chips with heavy cream. Pour over the Butterfinger layer.
- Chill for 2 hours before cutting into bars.
Notes
- Store in the refrigerator for up to 5 days.
- Use a sharp knife to cut clean bars.
- Substitute peanut butter cups for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: butterfinger caramel crunch bars, easy dessert recipe, no-bake candy bars