Butterfinger Caramel Bars Recipe
Introduction
These Butterfinger Caramel Bars combine the crunchy sweetness of graham crackers, gooey marshmallows, and rich caramel with the distinct flavor of Butterfinger candy. Perfect for a quick dessert or a party treat, they’re easy to make and delightfully addictive.
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
- Step 1: Prepare the pan by lining a 9×9 inch baking pan with foil, allowing the foil to hang over the edges for easy removal. Lightly spray the foil with cooking spray.
- Step 2: Arrange the graham crackers at the bottom of the pan, breaking them as needed to fit snugly and create an even base.
- Step 3: Evenly distribute the mini marshmallows over the layer of graham crackers.
- 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 until the caramel is completely melted and smooth.
- Step 5: Drizzle the melted caramel over the marshmallows and spread gently to cover evenly. The marshmallows will soften slightly, which is normal.
- Step 6: Scatter the chopped Butterfinger pieces over the caramel layer, pressing them lightly into the sticky mixture to help them set.
- Step 7: Place the semi-sweet chocolate in another microwave-safe bowl and heat in 30-second intervals, stirring until fully melted.
- Step 8: Drizzle the melted chocolate artistically over the Butterfinger layer for a finishing touch.
- Step 9: Refrigerate the pan for about an hour or until the bars are nicely set and firm.
- Step 10: Once set, lift the bars out using the foil overhang, slice into squares, and enjoy!
Tips & Variations
- For extra crunch, add chopped nuts such as pecans or almonds into the Butterfinger layer.
- Use different candy bars like Snickers or Twix if you prefer a different flavor profile.
- To avoid sticking, use parchment paper instead of foil when lining the pan.
- Warm the caramel gently to prevent it from burning, stirring frequently for smoothness.
Storage
Store the Butterfinger Caramel Bars in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a few minutes before serving to soften slightly. You can also freeze bars wrapped tightly in plastic wrap for up to 2 months; thaw in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars without marshmallows?
While marshmallows add a nice gooey texture, you can omit them if desired. The bars will be less soft but still delicious with the caramel and Butterfinger layers.
What if I don’t have a microwave to melt the caramel and chocolate?
You can melt both the caramel and chocolate using a double boiler on the stove. Stir frequently and melt gently over simmering water to avoid burning.
PrintButterfinger Caramel Bars Recipe
These Butterfinger Caramel Bars are an irresistible layered treat featuring a crunchy graham cracker base topped with melty marshmallows, smooth caramel, crunchy Butterfinger bites, and a decorative drizzle of semi-sweet chocolate. Perfect for dessert or a decadent snack, these no-bake bars combine creamy, crunchy, and chewy textures into one delicious bar that sets in the fridge for easy slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (melting caramel and chocolate)
- Total Time: 1 hour 15 minutes (including chilling)
- Yield: 16 bars 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Base Layer
- 6 1/2 graham crackers
Marshmallow Layer
- 2 cups mini marshmallows
Caramel Layer
- 1 bag (11 oz) caramel bits
- 2 Tbsp milk
Topping
- 1 bag (10 oz) Butterfinger Bites, coarsely chopped
- 2 oz semi-sweet chocolate (for drizzling)
Instructions
- Prepare the Pan: Line a 9×9 inch baking pan with foil, ensuring the foil overhangs the edges for easy removal of the bars later. Lightly spray the foil with cooking spray to prevent sticking.
- Layer the Base: Arrange the graham crackers evenly at the bottom of the pan, breaking them as needed to cover the entire base snugly.
- Add Marshmallows: Sprinkle the mini marshmallows evenly over the graham cracker base, creating a soft, puffy layer.
- Melt Caramel: In a microwave-safe bowl, combine the caramel bits with 2 tablespoons of milk. Microwave for 1 minute, stir thoroughly, then continue heating in 30-second intervals until fully melted and smooth.
- Pour and Spread Caramel: Drizzle the melted caramel evenly over the marshmallows, gently spreading it to cover the surface. The marshmallows will soften slightly, which is expected.
- Butterfinger Layer: Scatter the coarsely chopped Butterfinger Bites over the caramel layer, pressing them lightly so they adhere to the sticky caramel.
- Melt Chocolate: Place the semi-sweet chocolate in a separate microwave-safe bowl. Heat in 30-second intervals, stirring between sessions, until fully melted and smooth.
- Chocolate Drizzle: Using a spoon or piping tool, drizzle the melted chocolate artistically over the Butterfinger topping for an attractive finish.
- Chill: Transfer the pan to the refrigerator and chill for about one hour or until the bars are set firmly.
- Slice and Enjoy: Use the foil overhang to lift the set bars out of the pan. Cut into squares or rectangles and serve immediately. Enjoy these rich, crunchy, and gooey dessert bars!
Notes
- Make sure to line the pan with foil for easy removal of the bars after chilling.
- Use mini marshmallows for even melting and texture balance.
- Do not overheat caramel or chocolate in the microwave; stir frequently to avoid burning.
- Press Butterfinger pieces lightly so they stick well without sinking through the caramel.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Butterfinger bars, caramel bars, no-bake dessert, caramel marshmallow bars, easy candy bars, Butterfinger recipe
