Butterfinger Caramel Crunch Bars

 

Ingredients

For the Crust:

2 cups crushed graham crackers

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

For the Filling & Topping:

1 (14 oz) can sweetened condensed milk

1 jar (12 oz) caramel sauce

2 cups chopped Butterfinger candy bars

1 cup chocolate chips or chocolate syrup

Instructions

Preheat oven to 350°F (175°C).

In a bowl, combine graham cracker crumbs, melted butter, and sugar.

Press the mixture firmly into the bottom of a 9×13-inch baking dish.

Bake for 8–10 minutes, then let cool slightly.

Pour sweetened condensed milk evenly over the crust.

Drizzle caramel sauce over the condensed milk.

Sprinkle chopped Butterfinger candy bars evenly on top.

Melt the chocolate chips and drizzle over the top, or simply sprinkle chocolate chips on top for a layered effect.

Refrigerate for 2–3 hours to set.

Cut into bars and enjoy that gooey, crunchy, caramel-chocolate goodness!

Variation

Swap the graham crackers with crushed cookies for a different crust flavour.

Add a layer of peanut butter for extra richness.

Use white chocolate chips for a different chocolate experience.

Cooking Notes

Make sure the caramel sauce is evenly drizzled to prevent overpowering sweetness.

Chop Butterfinger candy bars into small, uniform pieces for even distribution.

For a smoother chocolate top, consider melting chocolate on a double boiler.

Serving Suggestions

Serve chilled for the best texture and flavor.

Pair with a scoop of vanilla ice cream for an extra treat.

Enjoy with a cup of hot coffee for a balanced sweetness.

Tips

Let the bars cool completely before removing from the dish to prevent them from falling apart.

Use a sharp knife for clean cuts when slicing the bars.

Store leftovers in an airtight container to keep them fresh.