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Butterfinger Caramel Crunch Bars The Dessert You Didn’t Know You Needed (But Totally Do) Ever had a dessert so good it made you question your entire snack history? Yeah, that’s what happened the first time I made Butterfinger Caramel Crunch Bars. I thought I’d just have a bite. A small one. Fast forward ten minutes—half the pan was gone, and I was Googling whether caramel qualifies as dinner. (FYI: it doesn’t, but also… priorities.) These bars are what happen when crunchy, buttery, salty, and sweet all decide to throw a party—and you’re invited. What Are Butterfinger Caramel Crunch Bars, Anyway? Okay, let’s set the scene: imagine layers of golden-brown graham crackers, gooey melted caramel, and crushed Butterfinger bits all stacked into a dangerously addictive square. Now stop imagining and just make them already ;) They’re: Ridiculously easy (No candy thermometer nonsense) Insanely rich and chewy Perfect for potlucks, bake sales, or midnight cravings And yes, they taste just as dramatic as they sound. Why These Bars Work So Dang Well You might be wondering, “Why not just eat a Butterfinger and call it a day?” Great question. But here’s why these bars level up your snacking game: It’s All About the Layers Each component plays a role: Graham crackers form the crisp base that holds everything together. Butter and brown sugar melt into an indulgent caramel layer. Crushed Butterfingers add that signature peanut-buttery crunch. Chocolate drizzle (because duh) makes everything sing. The end result? Sweet, salty, crunchy, chewy, chocolatey bliss. Try saying that five times fast. Ingredients You’ll Need (Nothing Fancy, Promise) Let’s keep it real—you probably already have half this stuff in your pantry. 1 box of graham crackers 1 cup unsalted butter 1 cup brown sugar (light or dark—dealer’s choice) 1/4 tsp salt 1/2 tsp vanilla extract 1 1/2 cups crushed Butterfinger bars 1/2 cup semi-sweet chocolate chips Optional: flaky sea salt for the top (do it) Pro tip: Buy the fun-size Butterfingers and take out your stress on them with a rolling pin. Therapeutic and delicious. Step-By-Step Instructions (a.k.a. The Path to Sweet Glory) 1. Preheat & Line Preheat oven to 350°F (175°C). Line a 9x13” pan with parchment paper or foil and spray with nonstick spray. Trust me, this makes cleanup way less annoying. You’ll thank yourself later. 2. Lay the Foundation Arrange a single layer of graham crackers in the pan, covering as much of the bottom as possible. Break a few to fill gaps. 3. Make the Caramel In a saucepan, melt butter and brown sugar over medium heat. Stir constantly until it starts bubbling—then let it simmer for about 3 minutes, stirring nonstop. Remove from heat and mix in vanilla and salt. Boom—chewy caramel magic, minus the drama of candy thermometers. 4. Pour, Sprinkle, Bake Pour the caramel over the graham crackers and spread evenly. Sprinkle half of your crushed Butterfingers on top. Bake for 10–12 minutes until bubbly. Try not to stick your face into the pan at this point (been there). 5. Add the Finishing Touches Right out of the oven, sprinkle remaining Butterfingers and drizzle with melted chocolate chips. Optional: Sprinkle sea salt on top while it’s still warm for extra oomph. 6. Cool, Chill, Slice Let the bars cool to room temp, then chill in the fridge for 1–2 hours. Slice into bars and devour accordingly. Got Questions? Let’s Talk Can I use something other than Butterfingers? Sure. But… why would you?! 😂 That said, crushed Heath bars or Reese’s could work if you’re feeling rebellious. Can I freeze these? Absolutely. Just wrap ‘em tight and freeze for up to a month. IMO, they’re pretty epic straight from the freezer. Is this kid-friendly? 100%. But be warned: once you share these, you’re committed to making them for every bake sale until the end of time. Why This Recipe Beats the Store-Bought Stuff Ever buy a packaged bar that promises “crunchy caramel delight” and get a sad excuse for a dessert? Yeah… not the vibe. Here’s why homemade wins every time: No preservatives Customizable layers Thicker. Gooier. Better. You can lick the bowl guilt-free—that’s a win, right? Want to Switch Things Up? I get it. You’re a culinary rebel. Here are a few twists you can try: Variations to Test Out Add chopped peanuts for a salty twist Use dark chocolate chips for a richer vibe Drizzle with white chocolate for visual drama Toss in mini marshmallows before baking for a s’moresy effect (yes, that’s a word now) Ever tried one of these swaps? Hit me up and let me know—I’m always game for dessert experiments. Storage Tips (If They Last That Long) Room temp: Store in an airtight container for up to 4 days. Fridge: Keeps well for a week. Just bring to room temp before eating for max gooeyness. Freezer: Wrap each bar individually. You’ll thank yourself when a 2 a.m. craving hits. :) Final Thoughts: Make These. Like, Now. You know those recipes that go viral on Pinterest for a reason? This is one of those. Whether you’re making these for a party, a bake sale, or just because it’s Wednesday, these Butterfinger Caramel Crunch Bars will deliver major dessert vibes. They're: Stupidly simple Crave-level delicious Way more impressive than the effort involved So go ahead—grab that bag of Butterfingers and claim your spot as dessert royalty. Just don’t blame me when people start showing up at your door with empty Tupperware. Quick Recap Here’s your cheat sheet for success: Graham crackers + butter + sugar = easy caramel base Add crushed Butterfingers and chocolate Bake, chill, slice, and flex Don’t forget the sea salt! Ready to Crunch? If you try this recipe, let me know how it goes! Tag me on social or drop a comment below. And hey—if you add your own twist, I definitely want to hear about it. Sharing is caring (except when it comes to the last bar… that’s yours). Happy crunching! 😎

Butterfinger Caramel Crunch Bars

Crunchy graham crackers layered with buttery caramel, crushed Butterfingers, and chocolate drizzle create the ultimate chewy, crunchy dessert bars.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
22 minutes
Course Dessert, Snack
Cuisine American
Servings 12 bars
Calories 320 kcal

Equipment

  • 9x13-inch baking pan
  • Saucepan
  • Mixing Spoon
  • Parchment paper or foil
  • Microwave-safe bowl (for melting chocolate)

Ingredients
  

  • 1 box graham crackers
  • 1 cup unsalted butter
  • 1 cup brown sugar light or dark
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 1/2 cups crushed Butterfinger bars
  • 1/2 cup semi-sweet chocolate chips
  • Optional: flaky sea salt for topping

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x13” pan with parchment paper or foil and spray with nonstick spray.
  • Arrange a single layer of graham crackers in the pan, filling gaps as needed.
  • In a saucepan over medium heat, melt butter and brown sugar. Stir until bubbling and simmer for 3 minutes while stirring constantly.
  • Remove from heat and stir in vanilla extract and salt.
  • Pour caramel over the graham crackers, spreading evenly.
  • Sprinkle half of the crushed Butterfingers over the caramel layer.
  • Bake for 10–12 minutes until bubbly.
  • Remove from oven; sprinkle remaining Butterfingers on top.
  • Melt chocolate chips in microwave in 30-second intervals, stirring between, until smooth. Drizzle over the bars.
  • Optional: Sprinkle flaky sea salt over chocolate while warm.
  • Cool to room temperature, then chill in fridge for 1–2 hours.
  • Slice into bars and serve.

Notes

Store bars in airtight container at room temp for up to 4 days or refrigerated for up to 1 week.
Freeze individually wrapped bars for up to 1 month.
For extra crunch, add chopped peanuts or swap chocolate chips for dark chocolate.
Use fun-size Butterfingers for easier crushing and portion control.

Nutrition

Calories: 320kcalProtein: 3gFat: 18gSugar: 25g
Keyword Butterfinger caramel bars, caramel crunch bars, easy dessert bars
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