Description
These Butterfinger Caramel Bars feature a deliciously layered dessert with a buttery crust, gooey caramel, rich chocolate chips, and crunchy Butterfinger candy pieces on top. Perfectly baked to golden perfection, these bars offer a sweet crunch and chocolatey delight in every bite.
Ingredients
Scale
Crust
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Caramel Layer
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup caramel sauce or bits (melted)
- 1 teaspoon vanilla extract
Toppings
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped Butterfinger candy bars (about 4 regular bars)
- Optional: flaky sea salt for topping
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking. In a large bowl, cream together the softened unsalted butter and packed brown sugar until the mixture is light and fluffy. Gradually mix in the all-purpose flour and salt until a crumbly dough forms.
- Form and bake crust: Press two-thirds of the crumbly dough evenly into the bottom of the prepared baking pan, forming the crust layer. Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the crust is set.
- Prepare caramel topping: While the crust is baking, stir together the sweetened condensed milk, melted caramel sauce or bits, and vanilla extract in a bowl until the mixture is smooth and fully combined.
- Add caramel layer: Once the crust comes out of the oven, immediately pour the caramel mixture over the hot crust and spread it evenly with a spatula to cover the surface completely.
- Add chocolate chips and crumbled dough: Sprinkle the semi-sweet chocolate chips evenly over the caramel layer. Then, crumble the remaining one-third of the dough mixture over the chocolate chips, distributing it as a topping.
- Bake assembled bars: Return the pan to the oven and bake for an additional 20 to 22 minutes, or until the top is golden brown and bubbly.
- Add Butterfinger topping: Remove the bars from the oven and immediately sprinkle the chopped Butterfinger candy bars evenly over the hot top layer. Press the candy pieces lightly so they stick to the bars.
- Cool and serve: Allow the bars to cool completely in the pan before slicing into 24 squares. For cleaner cuts, chill the bars in the refrigerator for 1 to 2 hours before slicing.
Notes
- For cleaner and neater cuts, chill the bars for 1 to 2 hours before slicing.
- To change up the crunchy topping, substitute Butterfinger candy pieces with toffee bits or crushed pretzels for a fun variation.
- Store the cooled bars in an airtight container at room temperature for up to 5 days to maintain freshness.
- Optional flaky sea salt sprinkled on top adds a subtle savory contrast to the sweet layers.
