Butterfinger Caramel Crunch Bars
These Butterfinger Caramel Crunch Bars combine a graham cracker crust with a rich caramel layer and a crunchy topping.
Equipment
- Mixing bowl
- 9x13-inch baking pan
Ingredients
For the Crust
- 2 cups crushed graham crackers
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Caramel Layer
- 1 can (14 oz) sweetened condensed milk
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- ¼ cup light corn syrup
- ½ teaspoon vanilla extract
For the Topping
- 1 ½ cups chopped Butterfinger candy bars
- 1 cup semi-sweet chocolate chips
- ½ cup crushed pretzels optional
Instructions
- Preheat your oven to 350°F (175°C) and grease the baking pan.
- In a mixing bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Press this mixture into the bottom of the baking pan.
- In a saucepan over medium heat, combine the sweetened condensed milk, unsalted butter, brown sugar, corn syrup, and vanilla extract. Stir until smooth and bring to a boil. Pour this caramel mixture over the crust.
- Bake in the preheated oven for 25 minutes or until the caramel is bubbly. Remove from the oven and let it cool.
- Once cooled, sprinkle the chopped Butterfinger bars, chocolate chips, and crushed pretzels over the top.
- Refrigerate until set, then cut into bars and serve.
Notes
You can customize the topping by adding your favorite candies or nuts.