Description
These Butterfinger Caramel Bars are a deliciously indulgent treat combining crispy graham crackers, gooey marshmallows, smooth caramel, and crunchy Butterfinger bites, all topped with a drizzling of melted semi-sweet chocolate. Perfect as a no-bake dessert or snack, they come together quickly and easily, making them a crowd-pleaser for parties or family gatherings.
Ingredients
Scale
Base Layer
- 6 1/2 graham crackers
- 2 cups mini marshmallows
Caramel Layer
- 1 (11 oz) bag Caramel bits
- 2 Tbsp milk
Toppings
- 1 (10 oz) bag Butterfinger Bites, coarsely chopped
- 2 oz semi-sweet chocolate (for drizzle)
Instructions
- Prepare the Pan: Line a 9×9 inch baking pan with foil, letting the foil hang over the edges for easy removal. Then spray the foil with cooking spray to prevent sticking.
- Create the Base Layer: Arrange the graham crackers evenly on the bottom of the pan, breaking them as needed to fit snugly. Sprinkle the mini marshmallows evenly over the graham crackers.
- Melt Caramel Mixture: In a microwave-safe bowl, combine the caramel bits and milk. Heat on high for 1 minute, stir, and then continue heating in 30-second intervals, stirring after each, until completely melted and smooth.
- Combine Caramel and Marshmallows: Pour the melted caramel mixture evenly over the marshmallows. Gently spread it out to coat everything well. The marshmallows will soften slightly, which is expected—ensure the caramel coats the base so it binds together.
- Add Butterfinger Topping: Sprinkle the coarsely chopped Butterfinger Bites over the caramel-coated marshmallows, pressing them lightly to embed them into the sticky mixture.
- Melt Chocolate Drizzle: Melt the semi-sweet chocolate in a microwave-safe bowl on high power in 30-second increments, stirring between intervals until smooth and fully melted.
- Apply Chocolate Drizzle: Drizzle the melted chocolate evenly over the Butterfinger topping using a spoon or piping technique for an attractive finish.
- Chill and Set: Place the pan in the refrigerator and chill for about 1 hour or until the bars are fully set and firm to the touch.
- Serve: Once set, remove the bars from the pan using the foil overhang. Cut into 12 bars and serve.
Notes
- Use a microwave-safe bowl to melt caramel and chocolate to avoid burns or overheating.
- Pressing the Butterfinger candies into the caramel mix helps them stick better and prevents them from falling off when cutting.
- For easier cutting, warm the knife slightly before slicing through the bars.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Substitute semi-sweet chocolate with milk or dark chocolate based on preference.
