Butterfinger Caramel Crunch Bars (Print Version)
# Ingredients:
01 -
Graham crackers ground to fine crumbs, 1½ cups.
02 -
Melted unsalted butter, ½ cup.
03 -
White sugar, ¼ cup.
04 -
Soft caramels (unwrapped) or caramel bits, 1 cup.
05 -
Heavy cream, 2 tablespoons.
06 -
Butterfinger candy bars (crushed), 1 cup (3-4 regular bars).
07 -
Semi-sweet chocolate chips, 1½ cups.
08 -
Unsalted butter for topping, 1 tablespoon.
09 -
Extra crushed Butterfinger pieces for topping (optional).
# Instructions:
01 -
Heat oven to 350°F. Cover 8x8 pan with parchment, leaving extra hanging over sides. Mix graham crumbs, butter, and sugar until wet sand-like texture forms. Pack mixture into pan bottom. Bake until edges get golden, about 8-10 minutes.
02 -
Put caramels and cream in a bowl. Heat in microwave, stirring every 30 seconds until smooth. Spread over slightly cooled crust.
03 -
Cover caramel with crushed Butterfinger pieces. Press down lightly so they stick in the caramel.
04 -
Heat chocolate with butter in 30-second bursts, stirring until melted. Pour over Butterfinger layer and smooth out.
05 -
Let sit 30 minutes at room temperature. Then refrigerate 2 hours until firm. Lift out using parchment edges and cut into squares. Top with extra Butterfinger bits if desired.
# Notes:
01 -
Bars stay fresh at room temperature for 5 days in sealed container.
02 -
Refrigerate up to a week for firmer texture.
03 -
Perfect make-ahead dessert for parties.