Butterfinger Caramel Crunch Bars

Byzitouni

🛒 Ingredients

For the Shortbread Base:

  • 1/2 cup Unsalted butter, melted 🧈
  • 1/4 cup Granulated sugar
  • 1 tsp Vanilla extract
  • 1 cup All-purpose flour
  • A pinch of salt 🧂

For the Caramel Crunch Layer:

  • 11 oz Caramels (wrapped or bits) 🍯
  • 2 tbsp Heavy cream 🥛
  • 1 1/2 cups Butterfinger candy bars, crushed into bits 🔨🥜
  • 1/2 cup Milk chocolate chips (for a drizzly finish!) 🍫

👩‍🍳 Instructions

  1. Prep the Base: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper. 📝
  2. Bake the Crust: In a medium bowl, stir together the melted butter, sugar, vanilla, flour, and salt until a dough forms. Press it firmly into the bottom of your pan. Bake for 15–18 minutes until the edges are lightly golden. Let it cool slightly. ⏲️🧈
  3. Melt the Caramel: In a microwave-safe bowl, combine the caramels and heavy cream. Microwave in 30-second intervals, stirring until completely smooth and velvety. 🍯🔥
  4. Add the Crunch: Stir about 1 cup of the crushed Butterfinger bits directly into the warm caramel. Pour this glorious mixture over the baked crust and spread it evenly. 🥄✨
  5. The Topping: Sprinkle the remaining Butterfinger bits over the top while the caramel is still sticky. 🥜
  6. The Drizzle: Melt the chocolate chips in the microwave and drizzle it back and forth over the bars for that professional look! 🍫🎨
  7. Set: Let the bars cool at room temperature for an hour, then move them to the fridge for another hour to set perfectly before slicing. ❄️🔪

🔥 Pro Tips:

  • The Perfect Slice: Use a hot knife (run it under hot water and wipe dry) to get those clean, sharp edges on your bars! 🔪🔥
  • Storage: These keep beautifully in an airtight container for up to a week—if you can resist them that long! 🧊

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