These Butterfinger Caramel Crunch Bars are the perfect treat for anyone who loves the combination of rich caramel, crunchy candy, and smooth white chocolate. With layers of buttery crust, gooey caramel, and a sprinkle of Butterfinger for extra crunch, these bars are sure to be a hit at any gathering or as a delicious homemade snack. They’re surprisingly easy to make and absolutely indulgent!
Ingredients
For the Crust:
- 2 cups crushed Butterfinger candy bars
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- 1 cup unsalted butter, melted
For the Caramel Layer:
- 1 ½ cups caramel candies, unwrapped
- 3 tablespoons heavy cream
For the Topping:
- 1 cup white chocolate chips
- ½ cup crushed Butterfinger candy
Instructions
Step 1: Prepare the Oven and Baking Pan
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal.
Step 2: Make the Crust
- In a mixing bowl, combine the crushed Butterfinger candy bars, flour, powdered sugar, and melted butter.
- Stir until the mixture is fully combined and forms a dough-like consistency.
- Press this mixture evenly into the bottom of the prepared baking pan, creating a firm and level crust.
- Bake in the preheated oven for 15-20 minutes, or until the crust turns golden brown.
Step 3: Prepare the Caramel Layer
- While the crust is baking, melt the caramel candies with the heavy cream in a small saucepan over low heat.
- Stir continuously until the caramel is smooth and fully melted, being careful not to let it burn.
- Once the crust is out of the oven, pour the melted caramel over it, spreading it evenly with a spatula.
- Let this layer cool for about 10 minutes to set slightly.
Step 4: Add the White Chocolate Drizzle
- Melt the white chocolate chips in a microwave-safe bowl, microwaving in 30-second intervals and stirring between each interval until smooth.
- Drizzle the melted white chocolate over the cooled caramel layer, creating an even topping.
Step 5: Finish with Crushed Butterfinger
- Sprinkle the remaining ½ cup of crushed Butterfinger candy over the top of the white chocolate.
- Let the bars cool completely, allowing the layers to set firmly before cutting.
Step 6: Slice and Serve
- Once fully cooled, lift the bars out of the pan using the parchment paper overhang.
- Cut into squares and serve. Enjoy!
Serving Suggestions
These bars are perfect as a sweet snack or dessert! Serve them with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy them with coffee or hot cocoa.
Storage Tips
- Room Temperature: Store these bars in an airtight container at room temperature for up to 3 days.
- Refrigeration: For extended freshness, you can refrigerate them for up to a week.
- Freezing: To freeze, wrap individual bars tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months and thaw before serving.
Helpful Notes
- Caramel Melting Tip: If the caramel seems too thick, add an extra tablespoon of heavy cream to achieve a smoother consistency.
- White Chocolate Tip: Be careful not to overheat the white chocolate, as it can seize up quickly. Stirring frequently during melting helps avoid this.
- Butterfinger Consistency: Crushing Butterfinger bars in a food processor works well, but you can also use a ziplock bag and a rolling pin for a chunkier texture.
Tips from Well-Known Chefs
- Chef David Lebovitz: “Always use high-quality caramel for the best flavor. If you’re using store-bought candies, a splash of vanilla extract can enhance the taste.”
- Chef Ina Garten: “When making layered bars, make sure each layer has time to cool or set before adding the next. This keeps the layers distinct and visually appealing.”
- Chef Jacques Torres: “Don’t rush the melting process—white chocolate is very sensitive to heat and needs patience.”
Frequently Asked Questions
1. Can I use homemade caramel instead of caramel candies?
Yes, homemade caramel will work beautifully. Just make sure it’s not too thin so it doesn’t seep through the crust.
2. Is it possible to make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend to replace regular flour in the crust.
3. What other toppings can I use if I can’t find Butterfinger bars?
Try substituting with crushed toffee or other candy bars with a similar crunch, like Heath bars.
4. Can I substitute dark chocolate for the white chocolate?
Definitely! Dark chocolate or even milk chocolate will add a richer flavor and work just as well in this recipe.
5. How do I prevent the caramel from sticking to the knife when cutting?
Lightly spray your knife with cooking spray or dip it in hot water and wipe between cuts to make slicing easier.
6. Can I make these bars ahead of time?
Yes, they’re perfect for make-ahead. Just store in an airtight container and keep refrigerated until ready to serve.
7. Are there any lower-sugar options for this recipe?
You can reduce the sugar by using sugar-free caramel candies and reducing the Butterfinger amount slightly, though the bars will be less sweet.
8. What if my crust is crumbly?
Make sure to press the crust firmly into the pan before baking and check that the butter is fully mixed in.
9. Can I double this recipe?
Yes, you can double it and bake in a larger pan if you’re serving a crowd.
10. How can I make these bars less sweet?
Use unsweetened white chocolate or dark chocolate for a less sugary topping, and consider reducing the amount of caramel.
Enjoy these Butterfinger Caramel Crunch Bars as a delightful homemade treat that’s sure to impress!
