Caramel Crunch Bars (Print)
Rich dessert bars with a crunchy graham base, chewy caramel, Butterfinger crumbles, and a smooth chocolate layer.
# Ingredients:
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1½ cups of graham cracker crumbs, finely ground.
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½ cup of unsalted butter, melted.
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¼ cup of granulated sugar.
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1 cup of unwrapped soft caramels or caramel bits.
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2 tablespoons of heavy whipping cream.
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1 cup of crushed Butterfinger bars (about 3-4 standard candy bars).
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1½ cups of semi-sweet chocolate chips.
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1 tablespoon of unsalted butter for the topping.
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Optional: Extra crushed Butterfinger pieces for garnish.
# Steps:
01 -
Preheat your oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving some overhang for easy removal later. Combine graham crumbs, butter, and sugar until it feels like damp sand. Press the mixture firmly into the pan. Bake for 8-10 minutes, or until the edges look lightly browned.
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In a microwavable bowl, mix caramels with heavy cream. Heat in 30-second intervals, stirring in between, until smooth and creamy. Spread the caramel over the baked crust after it's cooled slightly.
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Sprinkle the crushed Butterfinger candies evenly over the caramel layer. Press them gently so they stick well.
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Use the microwave to melt the chocolate chips and butter in short bursts, stirring after each one until silky. Pour over the candy layer and smooth it out evenly.
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Let the pan sit out for about 30 minutes, then move it to the fridge for 2 hours to firm up completely. Use the parchment's edges to lift out the bars and cut into squares. Toss on some extra Butterfinger pieces if you'd like.
# Notes:
01 -
Keep the bars in an airtight container and they’ll stay fresh for up to 5 days at room temperature.
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Store them in the fridge for a firmer texture—they'll last for about a week.
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Great to make a day ahead if you're hosting a party.