Can I substitute the Butterfinger bites with other candy bars?

Absolutely! If you’re not a fan of Butterfinger , try using Snickers , Twix , or even KitKat pieces for a different flavor profile. The recipe is versatile enough to accommodate your favorite candy bar.

Can these bars be made ahead of time?

Yes! You can make these bars up to 3 days in advance. Just store them in an airtight container in the fridge. They hold up well and maintain their texture when chilled.

Can I freeze Butterfinger Caramel Crunch Bars?

Yes, you can freeze these bars for up to three months. Just wrap them individually in plastic wrap and store them in a freezer-safe container. Thaw them in the fridge before serving.

Can I use regular marshmallows instead of mini marshmallows?

Yes, but you’ll need to chop regular-sized marshmallows into smaller pieces to ensure even distribution. Mini marshmallows are ideal for this recipe as they melt faster and more evenly.

What’s the best way to store leftover bars?

Store leftover bars in an airtight container in the fridge. They should last up to a week, although they might disappear much sooner!

Butterfinger Caramel Crunch Bars

Ingredients

Scale

6 ½ sheets of Graham crackers.
2 cups of Mini marshmallows.
1 (11 oz) bag of Caramel bits.
2 tablespoons of Milk.
1 (10 oz) bag of Butterfinger bites, coarsely chopped.
2 ounces of Semi-sweet chocolate.

Instructions

Prepare the Pan: First, line a 9×9-inch baking pan with aluminum foil, leaving a little extra on the sides for easy removal. Give the foil a light spray with cooking spray to prevent sticking.
Layer the Base: Lay the graham crackers at the bottom of the pan in a single layer. Break them if needed to fit the pan snugly.
Add Marshmallows: Sprinkle the mini marshmallows evenly over the graham crackers. This will give the bars a chewy, gooey texture.
Melt the Caramel: In a microwave-safe bowl, combine the caramel bits and milk. Microwave for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring between each burst, until the caramel is smooth and melted.
Spread the Caramel: Pour the melted caramel over the marshmallows, ensuring it covers everything evenly. The warmth of the caramel will start to soften the marshmallows and allow the caramel to seep into the graham crackers.
Add Butterfinger: Sprinkle the chopped Butterfinger bites over the caramel layer, pressing them gently into the mixture to ensure they stick.
Chocolate Drizzle: Melt the semi-sweet chocolate in the microwave in 30-second intervals until it’s smooth and creamy. Drizzle the chocolate over the Butterfinger layer for an extra touch of decadence.
Chill: Pop the pan into the fridge for about an hour, or until the bars are fully set.
Slice and Serve: Once set, lift the bars out of the pan using the foil edges, peel off the foil, and slice into squares. Serve immediately or store for later – if they last that long!

Notes

Chop the Butterfingers: For a more even distribution, coarsely chop the Butterfinger bites before adding them to the bars.
Avoid Overheating Caramel: Be careful not to overheat the caramel; doing so can make it too thick and difficult to spread.
Refrigeration is Key: Make sure to give the bars enough time to set in the fridge. If you try to cut them too soon, the layers may not hold together properly.
Customizations: You can get creative and swap out the Butterfinger for other candies, like Reese’s or KitKats, to suit your preference.

Author: Elina
Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bar
Calories: 280kcal
Sugar: 25g
Sodium: 150mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg

Keywords: No-bake caramel bars, Butterfinger dessert recipe, Crunchy caramel bars, Easy dessert bars