Butterfinger Crunch Bars (Print Version)
# Ingredients:
→ Crust
01 -
1½ cups graham cracker crumbs
02 -
½ cup unsalted butter, melted
03 -
¼ cup granulated sugar
→ Filling
04 -
1 cup caramel bits or soft caramels
05 -
2 tablespoons heavy cream
06 -
1 cup crushed Butterfinger bars
→ Topping
07 -
1½ cups semi-sweet chocolate chips
08 -
1 tablespoon unsalted butter
09 -
Extra Butterfinger pieces for garnish
# Instructions:
01 -
Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press mixture firmly into a parchment-lined 8x8 inch baking pan. Bake at 350°F (175°C) for 8-10 minutes until lightly golden.
02 -
Melt caramel bits with heavy cream in a microwave-safe bowl or on stovetop using low heat, stirring frequently until smooth. Pour the warm caramel evenly over the baked crust.
03 -
Immediately sprinkle the crushed Butterfinger pieces over the caramel layer, pressing lightly to adhere.
04 -
Melt chocolate chips with 1 tablespoon butter until smooth and glossy. Spread melted chocolate evenly over the Butterfinger layer. Sprinkle additional Butterfinger pieces on top for garnish.
05 -
Allow bars to cool at room temperature for approximately 30 minutes, then refrigerate for at least 2 hours until completely set. Cut into squares before serving.
# Notes:
01 -
For clean-cut bars, use a sharp knife dipped in hot water and wiped dry between cuts.
02 -
Store bars in an airtight container in the refrigerator for up to 5 days.