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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
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.
Keyword Butterfinger caramel bars, caramel crunch bars, easy dessert bars