Butterfinger Caramel Bars Recipe

Introduction

Butterfinger Caramel Bars combine the satisfying crunch of graham crackers with gooey marshmallows, rich caramel, and the irresistible crunch of Butterfinger bites. Finished with a drizzle of smooth chocolate, these bars are an indulgent treat perfect for any occasion.

Ingredients

• 6 1/2 graham crackers
• 2 cups mini marshmallows
• 1 bag (11 oz) caramel bits
• 2 tablespoons milk
• 1 bag (10 oz) Butterfinger Bites, coarsely chopped
• 2 ounces semi-sweet chocolate for drizzling

Instructions

1. Step 1: Line a 9×9 inch baking pan with foil, leaving the foil hanging over the edges for easy removal later. Lightly spray the foil with cooking spray.
2. Step 2: Arrange the graham crackers in a snug layer at the bottom of the pan, breaking pieces as needed to fit.
3. Step 3: Evenly sprinkle the mini marshmallows over the graham crackers.
4. 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 fully melted and smooth.
5. Step 5: Drizzle the melted caramel evenly over the marshmallows, spreading gently to cover. The marshmallows will soften slightly, which is expected.
6. Step 6: Scatter the chopped Butterfinger Bites over the caramel layer, pressing them lightly to stick.
7. Step 7: Place the semi-sweet chocolate in a separate microwave-safe bowl and heat in 30-second bursts, stirring until melted and smooth.
8. Step 8: Drizzle the melted chocolate over the Butterfinger layer in a decorative pattern.
9. Step 9: Refrigerate the pan for about 1 hour, or until the bars are set firm.
10. Step 10: Using the foil edges, lift the bars out of the pan and cut into squares. Serve and enjoy!

Tips & Variations

• Use regular-sized marshmallows if mini ones aren’t available, just chop them roughly for even distribution.
• Substitute the Butterfinger Bites with chopped peanut butter cups for a different flavor twist.
• For a stronger chocolate flavor, use bittersweet chocolate instead of semi-sweet.
• Press the Butterfinger pieces gently but firmly to help them adhere better to the caramel layer.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. To serve, take them out about 10 minutes before eating to soften slightly. These bars can also be frozen for up to 2 months; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of caramel?

Yes, you can substitute caramel bits with soft caramel candies melted with a little milk or cream to achieve a similar consistency.

What if I don’t have a microwave?

You can melt the caramel and chocolate on the stovetop using a double boiler, stirring constantly to prevent burning.

Butterfinger Caramel Bars Recipe

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Delightful Butterfinger Caramel Bars featuring a crispy graham cracker base topped with gooey marshmallows, rich melted caramel, chopped Butterfinger candy bits, and a drizzle of semi-sweet chocolate. These no-bake bars combine crunchy and chewy textures with sweet and nutty flavors, making for an irresistible dessert treat perfect for gatherings or anytime indulgence.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Base

• 6 1/2 graham crackers

Filling

• 2 cups mini marshmallows
• 1 bag (11 oz) caramel bits
• 2 Tbsp milk
• 1 bag (10 oz) Butterfinger Bites, coarsely chopped

Topping

• 2 oz semi-sweet chocolate, for drizzling

Instructions

1. Prepare the Pan: Line a 9×9 inch baking pan with foil, allowing extra foil to hang over the edges for easy removal. Lightly spray the foil with cooking spray to prevent sticking.
2. Layer the Base: Arrange the graham crackers at the bottom of the prepared pan, breaking them as necessary to create an even, snug layer.
3. Add Marshmallows: Evenly spread the mini marshmallows over the graham cracker base to create the second layer.
4. Melt Caramel: In a microwave-safe bowl, combine the caramel bits and milk. Microwave for 1 minute, then stir. Continue microwaving in 30-second increments, stirring between each, until the caramel is fully melted and smooth.
5. Pour and Spread Caramel: Drizzle the melted caramel evenly over the marshmallow layer. Spread gently to cover. The heat will slightly soften the marshmallows, which enhances the texture.
6. Butterfinger Layer: Sprinkle the chopped Butterfinger pieces over the caramel layer, pressing them lightly to help them adhere.
7. Melt Chocolate: Place the semi-sweet chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring until fully melted and smooth.
8. Chocolate Drizzle: Drizzle the melted chocolate artistically over the Butterfinger candy layer for added flavor and a decorative finish.
9. Chill: Refrigerate the pan for approximately one hour, or until the bars are firmly set and easy to cut.
10. Slice and Enjoy: Use the foil edges to lift the dessert out of the pan. Cut into bars and serve immediately, enjoying the combination of crunchy, chewy, and chocolatey flavors.

Notes

• Use fresh mini marshmallows for the best texture and sweetness.
• Press the Butterfinger pieces gently into the caramel to ensure they stick well.
• Store leftovers in an airtight container in the refrigerator to keep bars firm and fresh.
• For easier cutting, use a sharp knife warmed under hot water and dried before slicing.
• Classic graham crackers can be substituted with honey or cinnamon flavored varieties for a twist.

Keywords: Butterfinger Bars, Caramel Bars, No Bake Dessert, Graham Cracker Bars, Marshmallow Bars, Chocolate Drizzle Dessert, Easy Dessert Recipes