Butterfinger Caramel Crunch Bars Recipe

Ingredients:

6 ½ sheets of graham crackers
2 cups mini marshmallows
1 (11 oz) bag of caramel bits (or unwrapped caramels)
2 tablespoons milk
1 (10 oz) bag of Butterfinger bites, coarsely chopped
2 ounces semi-sweet chocolate, for drizzle

Instructions:

Prepare the Pan:
- Line a 9×9-inch baking pan with aluminum foil, leaving extra on the sides for easy removal later. Spray the foil lightly with cooking spray.
Layer the Base:
- Lay out the graham crackers at the bottom of the pan in a single layer, breaking them if needed to fit.
Add Marshmallows:
- Sprinkle the mini marshmallows evenly over the graham crackers.
Melt Caramel:
- In a microwave-safe bowl, combine the caramel bits and milk. Microwave for about 1 minute on high, then stir. Continue microwaving in 30-second increments, stirring each time, until the caramel is completely melted and smooth.
Spread Caramel:
- Pour the melted caramel over the marshmallows, ensuring an even coverage. The warmth of the caramel will soften the marshmallows and allow the caramel to seep into the graham crackers slightly.
Add Butterfinger:
- Sprinkle the chopped Butterfinger pieces on top of the caramel layer, pressing them gently into the mixture.
Chocolate Drizzle:
- Melt the semi-sweet chocolate in the microwave in 30-second increments, stirring until smooth. Drizzle the melted chocolate over the Butterfinger layer.
Chill:
- Place the pan in the fridge for about an hour, or until everything is set and firm.
Slice and Serve:
- Once set, use the foil edges to lift the entire mixture out of the pan. Peel off the foil and cut into bars.

Achieving the perfect Butterfinger Caramel Crunch Bars requires attention to detail and a few insider tips to ensure each layer is deliciously balanced and textured. Here are the secrets to achieving the perfect Butterfinger Caramel Crunch Bars:

Proper Pan Preparation:
- Line your baking pan with aluminum foil, ensuring there’s some overhang for easy removal. Lightly spray the foil with non-stick spray to prevent sticking.
Uniform Graham Cracker Layer:
- Make sure the graham cracker layer is evenly spread across the bottom of the pan. Break the crackers as needed to fit without overlapping.
Caramel Consistency:
- Melt the caramel bits slowly with the milk, stirring continuously to avoid burning. The mixture should be smooth and pourable. If it’s too thick, add a bit more milk.
Even Caramel Spread:
- Pour the melted caramel evenly over the marshmallows to ensure every bite has a good balance of flavors. Use a spatula to spread it if needed.
Firmly Press Butterfinger Pieces:
- Gently press the chopped Butterfinger pieces into the caramel layer to ensure they stick and don’t fall off when cutting the bars later.
Melt Chocolate Gently:
- Melt the semi-sweet chocolate in the microwave in 30-second intervals, stirring between each interval until smooth. This prevents overheating and seizing.
Chocolate Drizzle Technique:
- Use a spoon or a piping bag to drizzle the melted chocolate over the bars. If using a spoon, hold it high above the bars to get a fine drizzle.
Chill Thoroughly:
- Chill the bars in the refrigerator for at least an hour to ensure all layers set properly. This makes cutting them easier and cleaner.
Cutting Bars Cleanly:
- Use a sharp knife to cut the bars. For clean cuts, dip the knife in hot water and wipe it dry between each cut.
Graham Cracker Quality:
- Use fresh graham crackers for the best texture. Stale crackers can make the base layer soggy.
Room Temperature Butterfinger Pieces:
- Let the chopped Butterfinger pieces come to room temperature before adding them. Cold pieces can cause the caramel to harden too quickly.
Balanced Sweetness:
- Adjust the sweetness by choosing semi-sweet chocolate instead of milk chocolate for the drizzle. This balances the overall sweetness of the bars.
Storage:
- Store the bars in an airtight container to keep them fresh and prevent the caramel from becoming too hard.
Serving Temperature:
- Serve the bars slightly chilled for the best texture. Too cold, and the caramel becomes hard; too warm, and it can be too gooey.
Extra Crunch:
- Add a handful of crushed pretzels to the graham cracker layer for an extra crunchy texture.
Layering Technique:
- Ensure each layer (graham crackers, marshmallows, caramel, Butterfinger pieces) is well-packed and even to create distinct layers in each bite.
Avoid Overbaking:
- If baking the graham cracker crust beforehand, avoid overbaking. A light golden brown is sufficient to maintain a perfect crunch without burning.
Extra Marshmallow Fluff:
- For an extra gooey texture, mix mini marshmallows with marshmallow fluff before spreading them over the graham crackers.
Quality Ingredients:
- Use high-quality ingredients, especially for the caramel and chocolate, as they make a noticeable difference in flavor.
Flavor Variations:
- Experiment with adding a pinch of sea salt over the caramel layer before adding Butterfinger pieces for a sweet-salty flavor profile.

Most Popular Questions and Answers Related to Butterfinger Caramel Crunch Bars:

Can I use regular marshmallows instead of mini marshmallows?
- Yes, you can use regular marshmallows. Just cut them into smaller pieces to ensure even distribution.
What can I use instead of caramel bits?
- You can use unwrapped soft caramels. Just make sure to melt them with a bit of milk to achieve a smooth consistency.
Can I use a different type of chocolate for the drizzle?
- Yes, you can use milk chocolate, white chocolate, or even dark chocolate, depending on your preference.
How long do these bars need to chill in the fridge?
- The bars need to chill for about 1 hour or until they are set and firm.
Can I freeze these bars for longer storage?
- Yes, you can freeze the bars. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months.
What can I use if I don’t have a 9×9-inch baking pan?
- You can use an 8×8-inch pan for thicker bars or a 9×13-inch pan for thinner bars. Adjust the quantities if needed.
Can I use another type of candy bar instead of Butterfinger?
- Absolutely! Try using Reese’s Peanut Butter Cups, Snickers, or any other candy bar you like.
How do I prevent the chocolate from hardening too quickly when drizzling?
- Melt the chocolate just before you’re ready to drizzle it and work quickly. If it hardens, you can reheat it briefly.
Can I add nuts to this recipe?
- Yes, chopped nuts like pecans, walnuts, or almonds would add a nice crunch to the bars.
Do I need to use the entire bag of caramel bits?
- Using the entire bag ensures a thick, gooey layer of caramel, but you can adjust the quantity to your preference.
Can I use homemade graham crackers for this recipe?
- Yes, homemade graham crackers can be used. Ensure they are thinly rolled and baked until crisp.
What’s the best way to cut the bars cleanly?
- Use a sharp knife and wipe it clean between cuts for the cleanest slices.
How long will these bars stay fresh?
- The bars will stay fresh for about 3-4 days when stored in an airtight container at room temperature.
Can I add a layer of peanut butter?
- Yes, spreading a thin layer of peanut butter on the graham crackers before adding the marshmallows would be delicious.
Do I need to press the Butterfinger pieces into the caramel layer?
- Gently pressing the Butterfinger pieces ensures they stick to the caramel layer well.
Can I use flavored graham crackers?
- Yes, flavored graham crackers like chocolate or cinnamon would add a unique twist to the bars.
Should the marshmallows be evenly distributed?
- Yes, evenly distribute the marshmallows to ensure every bite has a balanced taste.
Can I add additional toppings like coconut or sprinkles?
- Certainly! Customize the bars with additional toppings as per your preference.
Can I use margarine instead of butter for greasing the pan?
- Yes, you can use margarine or even a non-stick cooking spray to grease the pan.
Is there a way to make these bars gluten-free?
- Use gluten-free graham crackers to make the recipe gluten-free. Ensure all other ingredients are also gluten-free.