Description
These Butterfinger Caramel Bars are a decadent treat with a deliciously crumbly base, a gooey caramel filling, and a crunchy topping of crushed Butterfinger candy bars and smooth melted chocolate. Perfect for anyone who loves a sweet and crunchy dessert.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup unsalted butter, cubed
- 1 cup caramel candies, unwrapped
- 1/2 cup crushed Butterfinger candy bars
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed Butterfinger candy bars (for topping)
Instructions
- Prepare the base: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Stir in the vanilla extract. Add the flour, baking powder, and salt. Mix until the dough is crumbly and combined.
- Assemble the bottom layer: Press two-thirds of the dough evenly into the bottom of the prepared baking pan. Reserve the remaining one-third of the dough for the topping. Bake the base for 10-12 minutes, or until lightly golden. Remove from the oven and set aside.
- Prepare the caramel filling: In a medium saucepan over low heat, melt the butter and caramel candies, stirring constantly until smooth. Add the sweetened condensed milk and continue stirring until the mixture is fully combined and slightly thickened.
- Layer the bars: Pour the caramel mixture evenly over the baked base. Sprinkle 1/2 cup of crushed Butterfinger candy bars over the caramel. Crumble the reserved dough evenly on top, covering most of the caramel layer.
- Bake the bars: Return the pan to the oven and bake for 20-25 minutes, or until the topping is golden brown and the edges are bubbly.
- Add the chocolate topping: Once baked, sprinkle the semi-sweet chocolate chips over the hot bars. Allow them to sit for 2-3 minutes until softened, then spread the chocolate evenly over the top. Sprinkle the remaining 1/2 cup of crushed Butterfinger candy bars over the melted chocolate.
- Cool and serve: Allow the bars to cool completely in the pan at room temperature or chill in the refrigerator for faster setting. Once firm, use the parchment overhang to lift the bars out and slice into squares.
Notes
- For extra richness, drizzle additional caramel sauce over the bars before serving.
- These bars can be stored in an airtight container at room temperature for up to a week or refrigerated for longer shelf life.
- You can use any caramel candies of your choice, but traditional soft caramels work best for the filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes