Description
These Butterfinger Caramel Bars are a decadent treat featuring layers of buttery crust, rich caramel, crunchy Butterfinger candy pieces, and a luscious chocolate topping. Perfect for satisfying your sweet tooth with a delightful combination of textures and flavors, these bars make an irresistible dessert or snack.
Ingredients
Scale
Crust and Topping:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Caramel Filling:
- 1/2 cup unsalted butter, cubed
- 1 cup caramel candies, unwrapped
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup crushed Butterfinger candy bars
Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed Butterfinger candy bars
Instructions
- Prepare the base: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal later. In a large bowl, cream together 1 cup softened unsalted butter and 1 cup packed light brown sugar until the mixture becomes light and fluffy. Stir in 1 teaspoon vanilla extract. Add 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Mix until the dough is crumbly and fully combined.
- Assemble the bottom layer: Press about two-thirds of the dough evenly into the bottom of the prepared baking pan, reserving the remaining one-third for the topping. Bake this base layer for 10-12 minutes or until it turns lightly golden. Remove it from the oven and set aside.
- Prepare the caramel filling: In a medium saucepan over low heat, melt 1/2 cup cubed unsalted butter and 1 cup unwrapped caramel candies, stirring constantly until smooth. Add 1 (14-ounce) can of sweetened condensed milk to the saucepan, continuing to stir until the mixture is fully combined and has slightly thickened.
- Layer the bars: Pour the warm caramel mixture evenly over the baked crust in the pan. Sprinkle 1/2 cup crushed Butterfinger candy bars over the caramel layer. Then crumble the reserved one-third of the dough evenly on top to cover most of the caramel.
- Bake the bars: Return the pan to the oven and bake for 20-25 minutes, or until the topping is golden brown and the edges appear bubbly.
- Add the chocolate topping: Once baked, immediately sprinkle 1 cup of semi-sweet chocolate chips over the hot bars. Let them sit for 2-3 minutes until the chocolate softens, then spread it evenly over the top. Finally, sprinkle the remaining 1/2 cup of crushed Butterfinger candy bars over the melted chocolate.
- Cool and serve: Allow the bars to cool completely at room temperature or chill in the refrigerator to speed up the setting process. Once firm, use the parchment paper overhang to lift the bars out of the pan and slice into squares for serving.
Notes
- Ensure the butter is softened for easy creaming with the sugar.
- Be gentle when pressing the dough into the pan to keep it crumbly but compact.
- Stir the caramel mixture constantly to prevent burning and to achieve a smooth texture.
- Allow the chocolate to soften fully before spreading for a glossy finish.
- Store leftover bars in an airtight container at room temperature or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
