Butterfinger Caramel Crunch Bars

 Butterfinger Caramel Crunch Bars are the ultimate dessert mash-up — a buttery candy crust, gooey caramel center, and a sweet white chocolate finish. Easy, crowd-pleasing, and dangerously good!

Tools you’ll need

• 9x13-inch baking pan

• Parchment paper

• Medium mixing bowl

• Rubber spatula or wooden spoon

• Saucepan

• Measuring cups and spoons

• Microwave-safe bowl

• Sharp knife for slicing bars

Ingredients (makes about 20 bars)

For the crust:

• 2 cups crushed Butterfinger candy bars (about 6–8 fun-size bars)

• 1 ½ cups all-purpose flour

• ½ cup powdered sugar

• 1 cup (2 sticks) unsalted butter, melted

For the caramel layer:

• 1 ½ cups caramel candies, unwrapped

• 3 tablespoons heavy cream

For the topping:

• 1 cup white chocolate chips

• ½ cup crushed Butterfinger candy

Step-by-step instructions

1. Preheat the oven. Set your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting later.

2. Make the crust. In a mixing bowl, combine the crushed Butterfinger bars, flour, powdered sugar, and melted butter. Stir until a soft, crumbly dough forms.

3. Bake the crust. Press the mixture firmly and evenly into the prepared pan. Bake for 15–20 minutes, or until the edges turn golden brown.

4. Prepare the caramel layer. While the crust bakes, melt the caramel candies with heavy cream in a small saucepan over low heat, stirring constantly until smooth and glossy.

5. Pour and spread. Once the crust is done, pour the caramel mixture evenly over the hot crust. Use a spatula to spread it into an even layer. Let it cool for about 10 minutes.

6. Add the topping. Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each round until smooth. Drizzle the melted white chocolate over the caramel layer.

7. Finish with crunch. Sprinkle crushed Butterfinger candy over the top while the chocolate is still soft so it sticks perfectly.

8. Cool and slice. Let the bars cool completely at room temperature, or chill in the refrigerator for quicker setting. Once firm, lift them out by the parchment paper and cut into squares.

Tips for perfect Butterfinger Caramel Crunch Bars

• Line your pan. Don’t skip parchment paper — it makes removing and slicing neat, clean bars so much easier.

• Don’t overbake the crust. Keep an eye on the edges; golden, not brown, is the goal. Overbaking can make the base too hard once cooled.

• Smooth caramel matters. Stir constantly while melting the caramel to avoid burning or grainy texture.

• For a drizzle upgrade: Transfer melted white chocolate to a piping bag or plastic bag with a small corner cut off for a cleaner drizzle pattern.

• Chill before slicing. Chilling gives neat edges and helps layers hold together beautifully.

Flavor variations and creative twists

• Chocolate overload: Replace white chocolate with milk or dark chocolate chips.

• Nutty twist: Sprinkle chopped roasted peanuts or almonds over the caramel layer for extra crunch.

• Salted caramel lovers: Add a pinch of sea salt on top for a sweet-salty edge.

• Mini Butterfinger cups: Substitute part of the candy with mini Butterfinger cups for variety in texture.

• Holiday version: Add festive sprinkles or drizzle colored candy melts on top for seasonal flair.

Storage and serving

• Room temperature: Store in an airtight container for up to 3 days. Keep in a cool, dry place.

• Refrigerator: For longer freshness, refrigerate up to 1 week; serve slightly chilled or bring to room temp for best texture.

• Freezing: You can freeze the bars (layered with parchment between them) for up to 2 months. Thaw in the fridge overnight before serving.

Approximate nutrition per serving (1 bar)

• Calories: ~290 kcal

• Fat: 17 g

• Carbohydrates: 33 g

• Sugars: 24 g

• Protein: 3 g

(Values may vary depending on candy brands and chocolate types used.)

Prep & bake time

• Preparation: 15 minutes

• Baking: 15–20 minutes

• Cooling & setting: 1 hour (or 30 minutes chilled)

• Total time: ~1 hour 30 minutes

Frequently Asked Questions

Q: Can I use store-bought caramel sauce instead of melting candies?
A: Yes, but make sure it’s thick and rich. Use about 1 ¼ cups of high-quality caramel sauce, warmed slightly before spreading.

Q: Can I make these bars gluten-free?
A: Absolutely — use a 1:1 gluten-free flour blend in place of all-purpose flour. Double-check your Butterfinger candies for gluten-free labeling.

Q: Can I use milk chocolate instead of white chocolate?
A: Definitely! Milk or dark chocolate pairs beautifully with caramel and Butterfinger.

Q: My caramel layer hardened too much. What went wrong?
A: It likely cooked too long or at too high heat. Next time, keep it on low and stir constantly until just melted and smooth.

Q: How can I make this less sweet?
A: Reduce the caramel to 1 cup and use semi-sweet or dark chocolate instead of white. You’ll get better balance and depth of flavor.

Final thoughts

These Butterfinger Caramel Crunch Bars are not your average dessert — they’re a joyful, buttery chaos of crunch, sweetness, and nostalgia that’ll have everyone asking for seconds. Whether you’re baking to impress or just indulging in something irresistible, these bars strike the perfect balance between chewy, crispy, and creamy. One bite, and you’ll know: this is 100% a smash!