These Butterfinger Caramel Crunch Bars are the ultimate sweet and crunchy treat! With layers of graham crackers, gooey caramel, mini marshmallows, and a sprinkling of Butterfinger bites, all topped off with a rich chocolate drizzle, they are an indulgence that satisfies all your dessert cravings. Best of all, they come together in no time!
Why You’ll Love This Recipe
What’s not to love about these Butterfinger Caramel Crunch Bars? They combine all the best textures and flavors—from the crunch of graham crackers to the softness of mini marshmallows and the creamy, rich caramel. The Butterfinger bites add that signature peanut-buttery crunch, while the chocolate drizzle brings it all together in a decadent way. Plus, this recipe is super easy to make, so even if I’m not a seasoned baker, I can still impress friends and family with this treat!
Ingredients
6 ½ sheets graham crackers
2 cups mini marshmallows
1 (11 oz) bag caramel bits (or unwrapped caramels)
2 tablespoons milk
1 (10 oz) bag Butterfinger bites, coarsely chopped
2 ounces semi-sweet chocolate (for drizzle)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare a 9x9-inch baking pan by lining it with aluminum foil, leaving an overhang on the sides for easy removal. Lightly coat the foil with cooking spray.
Arrange the graham crackers in a single layer at the bottom of the pan, breaking them as needed to fit.
Evenly distribute the mini marshmallows over the graham crackers.
In a microwave-safe bowl, heat the caramel bits and milk, starting with 1 minute on high. Stir the mixture and continue microwaving in 30-second bursts until the caramel is fully melted.
Gently pour and spread the melted caramel over the marshmallows, ensuring even coverage. The heat will slightly melt the marshmallows, which is expected. The goal is for the caramel to seep through and stick to the graham crackers.
Sprinkle the coarsely chopped Butterfinger pieces over the caramel layer, pressing them down into the marshmallow-caramel mixture.
Melt the semi-sweet chocolate in the microwave in 30-second intervals until smooth, and then drizzle it over the top of the Butterfinger layer.
Refrigerate the pan for about 1 hour or until everything is set.
Once chilled and firm, use the foil overhangs to lift the bar out of the pan. Peel away the foil and slice the set mixture into bars.
Servings and timing
Servings: 12 bars
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 1 hour 15 minutes (including chilling time)
Variations
Nutty Twist: Add some chopped peanuts or almonds to the Butterfinger layer for an extra crunch and a deeper nutty flavor.
Peanut Butter Drizzle: If you love peanut butter, melt some peanut butter with a bit of butter and drizzle it over the top instead of chocolate.
Dried Fruits: Add in some dried cranberries or raisins between the layers to introduce a slightly tart contrast to the sweetness.
Storage/Reheating
These bars can be stored at room temperature in an airtight container for up to a week. If you want to keep them fresher longer, you can refrigerate them for up to 10 days. I prefer to enjoy them chilled, but they can also be eaten at room temperature. If they become a bit too firm in the fridge, simply leave them out for a few minutes before enjoying.
FAQs
Can I use regular chocolate instead of semi-sweet chocolate for the drizzle?
Yes, you can! If you prefer a sweeter chocolate flavor, milk chocolate will work just as well. Dark chocolate could also be a great option for a more intense chocolate taste.
What if I can’t find Butterfinger bites?
If you can't find Butterfinger bites, you can chop up regular Butterfinger bars into small pieces. The result will be the same delicious crunch!
Can I make these bars ahead of time?
Absolutely! In fact, these bars are perfect for making ahead. Once chilled, they’ll stay fresh for several days, making them an excellent option for a make-ahead treat for parties or gatherings.
Can I substitute the caramel bits with regular caramels?
Yes, you can use unwrapped caramel candies instead of caramel bits. Just make sure to unwrap them before melting.
How do I prevent the bars from sticking to the foil when removing them?
Coating the foil with cooking spray is key to preventing the bars from sticking. I also recommend gently lifting the foil by the overhang and peeling it off slowly to keep everything intact.
Conclusion
These Butterfinger Caramel Crunch Bars are the perfect combination of crunchy, gooey, and chocolaty goodness. They’re quick to prepare, incredibly satisfying, and can be customized with your favorite mix-ins. Whether I’m craving a sweet snack or need a show-stopping dessert for a get-together, these bars never disappoint.
Recipe:
Butterfinger Caramel Crunch Bars
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: 12 bars
- Diet: Vegetarian
Description
These Butterfinger Caramel Crunch Bars are the ultimate sweet and crunchy treat, with layers of graham crackers, gooey caramel, mini marshmallows, and a sprinkling of Butterfinger bites, all topped off with a rich chocolate drizzle.
Ingredients
6 ½ sheets graham crackers
2 cups mini marshmallows
1 (11 oz) bag caramel bits (or unwrapped caramels)
2 tablespoons milk
1 (10 oz) bag Butterfinger bites, coarsely chopped
2 ounces semi-sweet chocolate (for drizzle)
Instructions
- Prepare a 9x9-inch baking pan by lining it with aluminum foil, leaving an overhang on the sides for easy removal. Lightly coat the foil with cooking spray.
- Arrange the graham crackers in a single layer at the bottom of the pan, breaking them as needed to fit.
- Evenly distribute the mini marshmallows over the graham crackers.
- In a microwave-safe bowl, heat the caramel bits and milk, starting with 1 minute on high. Stir the mixture and continue microwaving in 30-second bursts until the caramel is fully melted.
- Gently pour and spread the melted caramel over the marshmallows, ensuring even coverage. The heat will slightly melt the marshmallows, which is expected. The goal is for the caramel to seep through and stick to the graham crackers.
- Sprinkle the coarsely chopped Butterfinger pieces over the caramel layer, pressing them down into the marshmallow-caramel mixture.
- Melt the semi-sweet chocolate in the microwave in 30-second intervals until smooth, and then drizzle it over the top of the Butterfinger layer.
- Refrigerate the pan for about 1 hour or until everything is set.
- Once chilled and firm, use the foil overhangs to lift the bar out of the pan. Peel away the foil and slice the set mixture into bars.
Notes
These bars can be stored at room temperature in an airtight container for up to a week.
For a nutty twist, add chopped peanuts or almonds to the Butterfinger layer.
If you prefer a peanut butter flavor, melt some peanut butter with butter and drizzle over the top instead of chocolate.
These bars can be made ahead and stored for several days, perfect for parties or gatherings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
