Butterfinger Caramel Marshmallow Bars

These Butterfinger Caramel Bars are the kind of crowd-pleasing treats everyone asks for at family gatherings and bake sales. The gooey caramel, crunchy candy pieces, and soft marshmallow layer create a sweet bar that is simple to make and totally addictive.

When I first put these together to use up leftover Halloween candy my family devoured them before they even cooled. Now they are always gone within an hour at our house.

Ingredients

• Graham crackers: This is the base of the bars Choose a fresh box so your crust is crisp not stale
• Mini marshmallows: Bring a gooey texture and sweetness Use fresh marshmallows for the best melting
• Caramel bits: Make melting effortless and offer buttery flavor Look for a good brand so your caramel is smooth not grainy
• Milk: Helps the caramel melt to just the right consistency Whole milk gives richer results but any milk will work
• Butterfinger Bites: The star of the show These candy pieces add peanutty crunch and caramel flavor Use fresh candy for best texture
• Semi-sweet chocolate: Brings a rich finishing drizzle over the top Choose a quality bar or chips for smooth melting

Step-by-Step Instructions

Prepare the Pan:

Line a nine inch square baking pan with foil letting extra hang over the edges for easy removal later Lightly coat the foil with spray so the bars do not stick

Layer the Base:

Arrange the graham crackers in a single layer to fully cover the bottom Break them up if needed and tuck the pieces tightly together

Add Marshmallows:

Scatter the mini marshmallows evenly across the crackers Make sure every bit is covered for maximum gooeyness

Melt Caramel:

In a microwave safe bowl pour in caramel bits with milk Microwave for one minute Remove and stir Microwave in thirty second intervals stirring well each time until the caramel is fully melted and smooth with no lumps

Pour and Spread Caramel:

Quickly pour the hot caramel over the marshmallows Spread gently with a spatula or back of a spoon until everything is evenly covered The marshmallows will start to melt which is perfect for the texture

Butterfinger Layer:

Sprinkle the chopped Butterfinger Bites all over the caramel layer Press them gently into the sticky surface so they adhere well

Melt Chocolate:

Put semi sweet chocolate into a clean microwave safe bowl Heat in thirty second bursts stirring until the chocolate is melted and silky with no lumps

Chocolate Drizzle:

With a spoon or fork drizzle the melted chocolate back and forth over the top The more ribbons the better for both looks and taste

Chill:

Pop the whole pan in the fridge for at least one hour This helps all the layers set so slicing is easy

Slice and Enjoy:

Use the foil overhang to lift the set bars out in one piece Place on a cutting board and cut into even squares Serve and watch them fly off the plate

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Butterfinger is hands down my favorite candy bar so using it as the top layer always makes me nostalgic for childhood Halloween trades My kids love pressing in the candy pieces and swirling chocolate with me so this recipe always brings us together in the kitchen

Storage Tips

These bars will keep in an airtight container at room temperature for up to four days If it is very warm store them in the fridge They taste great cold and keep their texture For longer storage layer bars between wax paper in a freezer safe box and freeze up to one month

Ingredient Substitutions

You can swap out the Butterfinger Bites for any chocolate coated candy bar of your choice like Snickers or Reese’s Make sure you use a candy with a bit of crunch or peanut butter flavor If you are out of graham crackers digestive biscuits work well too

Serving Suggestions

Cut the bars small for lunchbox treats or make them larger for bake sale show stoppers They pair well with coffee or cold milk For a party I sometimes serve them stacked on a platter with extra crushed Butterfingers sprinkled on top

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Recipe Background

Bars like this are rooted in classic American bake sale culture using simple store bought ingredients for big results The combination of graham crackers caramel and chocolate is always a hit Whether you grew up with layered bars or are new to them this one channels that nostalgic sweet flavor most of us love

Recipe FAQs

→ Can I use regular marshmallows instead of mini marshmallows?

Yes, you can substitute regular marshmallows by cutting them into smaller pieces for even layering and melting.

→ What’s the easiest way to melt the caramel bits?

Microwave caramel bits with a bit of milk in intervals, stirring frequently until smooth and pourable.

→ Are there alternatives to Butterfinger for the topping?

Crispy chocolate candies or chopped chocolate bars can be used in place of Butterfinger for a different twist.

→ How do I get neat slices from the bars?

Chill the bars well and use a sharp knife dipped in hot water for clean, smooth cuts.

→ Do these bars need to be refrigerated?

Yes, refrigeration helps the layers set and makes the bars easier to cut and serve.

→ Can I prepare these ahead of time?

Absolutely! Store them in an airtight container in the fridge for up to a week.