Description
Delight in these Butterfinger Caramel Crunch Bars, a no-bake treat layered with crispy graham crackers, gooey marshmallows, luscious caramel, and crunchy Butterfinger bites. Finished with a drizzle of semi-sweet chocolate, these bars are easy to prepare and perfect for satisfying your sweet tooth with a mix of textures and flavors.
Ingredients
Scale
Base and Layers
- 6 ½ sheets of graham crackers
- 2 cups of mini marshmallows
- 1 (11 oz) bag of caramel bits (or unwrapped caramels)
- 2 tablespoons of milk
- 1 (10 oz) bag of coarsely chopped Butterfinger bites
Topping
- 2 ounces of semi-sweet chocolate, for drizzling
Instructions
- Prepare the Pan: Line a 9×9-inch baking pan with aluminum foil and spray with cooking spray to ensure the bars will lift out easily after setting.
- Layer Ingredients: Arrange the graham crackers evenly in the bottom of the pan. Sprinkle the mini marshmallows over the crackers. In a microwave-safe bowl, melt the caramel bits with milk until smooth, then pour this caramel layer evenly over the marshmallows. Finally, scatter the coarsely chopped Butterfinger bites on top.
- Melt Chocolate and Drizzle: Melt the semi-sweet chocolate in a microwave or double boiler until smooth. Drizzle the melted chocolate over the layered bars to create a rich finishing touch.
- Chill and Set: Refrigerate the assembled pan for at least 1 hour, or until the caramel is firm and the bars hold together well.
- Slice and Serve: Once set, lift the bars from the pan using the foil edges and slice into approximately 12 squares. Serve and enjoy your crunchy, caramel-filled treat!
Notes
- Use aluminum foil with extra length to help lift the bars out easily for cutting.
- For easier slicing, warm the knife slightly with hot water and dry it before cutting.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Substitute Butterfinger bites with any crunchy chocolate candy if preferred.
- Ensure caramel bits are fully melted for a smooth layer to bind the bars well.
