Butterfinger Caramel Bars Recipe

Introduction

Butterfinger Caramel Bars combine crunchy graham crackers, gooey marshmallows, smooth caramel, and crunchy Butterfinger bites into one irresistible treat. These bars are perfect for a quick dessert or a special snack that everyone will love.

Ingredients

• 6 1/2 graham crackers
• 2 cups mini marshmallows
• 1 bag (11 oz) caramel bits
• 2 Tbsp milk
• 1 bag (10 oz) Butterfinger Bites, coarsely chopped
• 2 oz semi-sweet chocolate for drizzling

Instructions

1. Step 1: Line a 9×9 inch baking pan with foil, allowing the foil to hang over the edges for easy removal later. Spray the foil lightly with cooking spray.
2. Step 2: Arrange the graham crackers at the bottom of the pan, breaking them as needed to fit snugly together.
3. Step 3: Evenly distribute the mini marshmallows over the graham cracker layer.
4. Step 4: In a microwave-safe bowl, combine the caramel bits and milk. Microwave for 1 minute, stir, then continue heating in 30-second intervals, stirring until the caramel is fully melted and smooth.
5. Step 5: Drizzle the melted caramel evenly over the marshmallows, spreading gently. The marshmallows will soften slightly, which is normal.
6. Step 6: Scatter the coarsely chopped Butterfinger Bites over the caramel, pressing them lightly into the sticky mixture to help them set.
7. Step 7: Melt the semi-sweet chocolate in a separate microwave-safe bowl by heating in 30-second intervals, stirring until smooth and fully melted.
8. Step 8: Drizzle the melted chocolate artistically over the Butterfinger layer.
9. Step 9: Chill the pan in the refrigerator for about an hour until the bars are set.
10. Step 10: Use the foil overhang to lift the bars out of the pan, cut into squares, and enjoy!

Tips & Variations

• Use regular marshmallows if mini ones are unavailable; just chop them into smaller pieces for even distribution.
• For extra crunch, sprinkle chopped nuts over the Butterfinger layer before chilling.
• If you prefer a less sweet chocolate drizzle, try using dark chocolate instead of semi-sweet.
• Line the pan with parchment paper instead of foil if preferred for easier removal.

Storage

Store the bars in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for a few minutes before serving to soften slightly. These bars can also be frozen for up to 2 months; thaw in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of candy instead of Butterfinger?

Yes, you can substitute with similar crunchy candy bars like Heath or Skor for a different but delicious flavor.

Do I need to use foil to line the pan?

Foil makes it easier to lift the bars out once set, but parchment paper works well too. Alternatively, you can grease the pan thoroughly and cut the bars directly in it.

Butterfinger Caramel Bars Recipe

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Butterfinger Caramel Bars are a delightful layered treat featuring a graham cracker base topped with gooey marshmallows, rich melted caramel, crunchy Butterfinger pieces, and a final artistic drizzle of semi-sweet chocolate. These bars are easy to prepare, no-bake, and perfect for satisfying your sweet tooth with a buttery, crunchy, and chocolaty flavor combination.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 10 minutes (melting time only)
• Total Time: 1 hour 20 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Layer

• 6 1/2 graham crackers

Marshmallow Layer

• 2 cups mini marshmallows

Caramel Layer

• 1 bag (11 oz) caramel bits
• 2 Tbsp milk

Butterfinger Layer

• 1 bag (10 oz) Butterfinger Bites, coarsely chopped

Chocolate Drizzle

• 2 oz semi-sweet chocolate

Instructions

1. Prepare the Pan: Line a 9×9 inch baking pan with foil, ensuring the foil hangs over the edges to make removal easier. Lightly spray the foil with cooking spray to prevent sticking.
2. Layer the Base: Arrange the graham crackers at the bottom of the pan, breaking them as needed to create a snug, even layer.
3. Add Marshmallows: Evenly distribute the mini marshmallows over the layer of graham crackers to create a soft, sweet layer.
4. Melt Caramel: In a microwave-safe bowl, combine the caramel bits with 2 tablespoons of milk. Microwave for 1 minute, stir, then continue heating in 30-second intervals until the caramel is fully melted and smooth.
5. Pour and Spread Caramel: Drizzle the melted caramel over the marshmallows and gently spread it to cover evenly. Expect the marshmallows to soften slightly, which is normal.
6. Butterfinger Layer: Scatter the coarsely chopped Butterfinger Bites evenly over the caramel layer, pressing them lightly into the sticky caramel to help them adhere.
7. Melt Chocolate: Place the semi-sweet chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring until completely melted and smooth.
8. Chocolate Drizzle: Drizzle the melted chocolate artistically over the Butterfinger layer, adding an attractive final touch.
9. Chill: Refrigerate the bars for about 1 hour or until the layers are well set and firm enough to slice.
10. Slice and Enjoy: Use the foil overhang to lift the bars out of the pan, cut into individual bars, and serve.

Notes

• Be sure to use a microwave-safe bowl for melting both caramel and chocolate to prevent any accidents.
• Lightly spraying the foil helps prevent sticking and makes cleanup easier.
• You can substitute Butterfinger Bites with other crunchy candy bars if desired.
• Store leftover bars in an airtight container in the refrigerator to maintain freshness.
• If you want softer bars, allow them to come to room temperature for a few minutes before serving.

Keywords: Butterfinger caramel bars, no bake dessert, caramel bars, marshmallow bars, graham cracker dessert, chocolate drizzle bars