There’s nothing quite like a homemade dessert that turns heads and wows your taste buds at the first bite, and these Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate are a guaranteed showstopper. Imagine a buttery shortbread base, gooey caramel center, melty chocolate, and an irresistible Butterfinger topping—all stacked up in one decadent bar. These treats deliver a perfect blend of sticky sweetness, nutty crunch, and rich chocolate, creating layers of flavor that make every bite more exciting than the last. Whether you’re baking up a batch for a potluck, a lunchbox treat, or a special celebration, these bars are always the first to disappear and never fail to leave a trail of happy fans ready for the next round!
Ingredients You’ll Need
One of the best parts about making Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate is how familiar and pantry-friendly the ingredients are. Each item plays its part perfectly: some add a melty crunch, others keep things delightfully gooey, and a few bring that all-important pop of chocolatey personality.
- Unsalted Butter (1 cup, softened): Start with good-quality, real butter for the richest, melt-in-your-mouth base.
- Packed Brown Sugar (1 cup): This gives a lovely caramel edge and depth to the shortbread dough.
- All-Purpose Flour (2 cups): The perfect structure for holding up the delicious layers.
- Salt (1/2 teaspoon): Just a pinch makes all the sweet flavors pop even more.
- Sweetened Condensed Milk (14-ounce can): This is the key to the smooth, luscious caramel layer you’ll dream about.
- Caramel Sauce or Bits, melted (1/2 cup): Brings a thick, gooey chewiness that pairs so well with chocolate and Butterfinger.
- Vanilla Extract (1 teaspoon): Don’t skip this—vanilla adds depth and warmth behind all the decadence.
- Semi-Sweet Chocolate Chips (1 1/2 cups): These melt into a perfect layer, balancing sweetness with just a touch of bittersweet bite.
- Chopped Butterfinger Candy Bars (1 cup, about 4 regular bars): Your show-stopping crunch—more is always better, so don’t be shy!
- Optional: Flaky Sea Salt for Topping: A finishing sprinkle really brings out the complexity of all the other flavors.
How to Make Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, making sure there’s an overhang on each side for easy lifting later. This little step saves so much cleanup and ensures your Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate come out in one perfect piece!
Step 2: Make the Shortbread Base
In a large mixing bowl, cream together the softened butter and packed brown sugar until it’s light and fluffy. This airy mixture is the secret to a melt-in-your-mouth crust. Next, gently fold in the flour and salt until a soft, crumbly dough starts to form—it should clump together if you pinch it. Press about two-thirds of this dough evenly into your prepared pan, building the perfect foundation for all those layers to come.
Step 3: First Bake for a Golden Crust
Bake the crust for 12 to 15 minutes, or until it just starts to turn golden at the edges. Par-baking like this ensures your Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate don’t end up soggy—even with all those luscious toppings!
Step 4: Whip Up the Caramel Filling
While the crust is baking, stir together the sweetened condensed milk, melted caramel sauce or bits, and vanilla extract in a medium bowl until smooth. This dreamy mixture will bubble up in the oven and set into that gooey, decadent caramel layer everyone goes nuts for.
Step 5: Create All Those Irresistible Layers
Once your crust comes out of the oven, immediately pour the caramel mixture over the hot base and spread it gently into the corners with a spatula. Sprinkle the chocolate chips evenly across the caramel—watch them sink and start to melt just a little. Crumble the remaining dough over the top for a sweet, sandy top layer that bakes up golden and tender.
Step 6: Bake and Add the Butterfinger Magic
Place your pan back in the oven and bake for another 20 to 22 minutes, or until the top is lightly golden and bubbly. Straight from the oven, shower the bars with your chopped Butterfinger candy bars, pressing down gently so they nestle right into the melty chocolate and caramel. Let everything cool completely before cutting—the patience pays off with clean, picture-perfect bars!
How to Serve Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate
Garnishes
A generous sprinkle of flaky sea salt on top right after baking takes these bars to the next level, balancing sweetness with just a little bit of sparkle and crunch. For a fun visual, try an extra drizzle of caramel right before serving. Every bite gets better with a finishing touch!
Side Dishes
If you’re planning to serve Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate at a party or gathering, offer small bowls of fresh berries or a scoop of vanilla ice cream on the side. The bar’s rich, layered sweetness pairs wonderfully with something cool and refreshing.
Creative Ways to Present
Cut the bars into small squares or triangles for a lovely dessert platter, alternating with other chocolatey treats for contrast. Wrap them individually in wax paper and tie with a ribbon for delightful party favors. Or stack a few bars inside a mason jar for a homemade gift that’s guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
To keep your Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate at their best, store them in an airtight container at room temperature for up to 5 days. If your kitchen gets especially warm, stash them in the fridge—but make sure to let them come to room temp for peak gooeyness before serving.
Freezing
These bars freeze surprisingly well! Layer them between sheets of parchment or wax paper in a tightly sealed container, and freeze for up to 2 months. Thaw at room temperature for a few hours, and they’ll taste fresh and fabulous.
Reheating
Although Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate are divine at room temperature, you can pop them in the microwave for about 10 seconds for a just-baked warmth. The caramel will soften beautifully, and the chocolate gets a touch gooier—total indulgence!
FAQs
Can I use store-bought caramel sauce instead of caramel bits?
Absolutely! Store-bought caramel sauce works perfectly in this recipe. Just make sure it’s a nice thick, pourable sauce so the layers set up beautifully.
Will the bars hold together if I substitute gluten-free flour?
Yes, you can swap in your favorite cup-for-cup gluten-free flour blend. The bars will still layer nicely—just keep an eye on the bake time and let them cool completely before slicing for the best texture.
What’s the easiest way to chop Butterfinger bars without making a mess?
A sharp chef’s knife works, but for super clean pieces, refrigerate the Butterfinger bars first. The candy will shatter neatly rather than stick to your knife, making topping the bars quick and easy.
Can I double the recipe for a crowd?
Definitely! Simply double all the ingredients and bake them in two pans, or use a larger jellyroll pan if you have one. The layers bake up beautifully, even in bigger batches.
How do I get super clean cuts when slicing the bars?
Chilling the finished bars in the fridge for an hour or two makes slicing much easier. Use a sharp knife and wipe it clean between cuts for bakery-worthy results every time.
Final Thoughts
If you love desserts that pull out all the stops, you absolutely have to bake a pan of Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate. Their combination of crispy, creamy, chocolatey, and crunchy goodness is simply irresistible—don’t be surprised if they disappear in minutes! Happy baking and enjoy every decadent bite.
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Butterfinger Caramel Bars with Layers of Sweet Crunch and Chocolate Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent layers of sweet crunch and chocolate in these Butterfinger Caramel Bars. With a buttery crust, gooey caramel, rich chocolate, and crunchy candy topping, these bars are a delightful treat for any occasion.
Ingredients
For the Crust:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup caramel sauce or bits (melted)
- 1 teaspoon vanilla extract
For the Topping:
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped Butterfinger candy bars (about 4 regular bars)
- Optional: flaky sea salt for topping
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper.
- Make the Crust: Cream together the butter and brown sugar, then mix in the flour and salt to form a crumbly dough. Press two-thirds of the mixture into the pan to create the crust and bake until golden.
- Prepare the Filling: Combine sweetened condensed milk, melted caramel, and vanilla until smooth. Pour over the baked crust.
- Add Layers: Sprinkle chocolate chips over the caramel, top with the remaining dough mixture, and bake until golden and bubbly.
- Finish: Sprinkle with chopped Butterfinger candy, press lightly, and cool before cutting into bars.
Notes
- For cleaner cuts, chill the bars before slicing.
- You can use toffee bits or crushed pretzels for variety.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
