These no-bake Butterfinger Caramel Crunch Bars are a perfect combination of caramel, chocolate, and a satisfying crunch that makes for an irresistible treat. I love how simple they are to make, yet how decadent and rich they taste. Whether I’m serving them at a party or just craving something sweet, these bars always hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1(12 oz) bag Butterfinger candy bars, crushed
1 cup crushed graham crackers
1 cup peanut butter
1/2 cup unsalted butter, melted
1 1/2 cups powdered sugar
1(11 oz) bag caramel bits (or soft caramels, melted with 2 tbsp heavy cream)
1 (12 oz) bag semi-sweet chocolate chips
Directions
Prepare the Base:
I start by lining a 9×13-inch pan with parchment paper. Then, I mix together the crushed graham crackers, crushed Butterfinger candy bars, peanut butter, melted butter, and powdered sugar in a bowl until everything is well combined. I press this mixture evenly into the pan to form the base layer.
Add the Caramel Layer:
Next, I melt the caramel bits (or soft caramels combined with 2 tablespoons of heavy cream) in the microwave, stirring until smooth. I pour this caramel mixture over the base and spread it evenly.
Top with Chocolate:
I melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring between each until smooth. Then, I pour the melted chocolate over the caramel layer and spread it evenly.
Chill & Serve:
Finally, I refrigerate the bars for at least 2 hours until they are firm enough to cut. Once chilled, I slice them into bars and enjoy this crunchy, sweet treat.
Servings and timing
This recipe yields about 12 to 15 bars, depending on how large I cut them. The prep time is around 15 minutes, and chilling takes about 2 hours, making the total time roughly 2 hours and 15 minutes. It’s a great make-ahead dessert for gatherings or an easy sweet fix.
Variations
I sometimes like to switch up the peanut butter for almond butter for a slightly different flavor. Adding a sprinkle of sea salt on top of the chocolate before chilling enhances the caramel’s sweetness and balances the flavors nicely. For a nut-free version, I skip the peanut butter and add more crushed Butterfinger bars. You could also swap the semi-sweet chocolate chips for milk chocolate or dark chocolate depending on your preference.
Storage/Reheating
I keep these bars stored in an airtight container in the refrigerator, where they stay fresh for up to a week. They don’t really need reheating—just bring them to room temperature for a few minutes if the chocolate is too firm. These bars also freeze well; I wrap them individually in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.
FAQs
Can I use a different type of candy bar instead of Butterfinger?
Yes, you can experiment with other crunchy candy bars like Heath or Skor bars. Just crush them up the same way and mix them into the base.
What if I don’t have parchment paper?
You can grease the pan well with butter or non-stick spray to prevent sticking, but parchment paper makes removing the bars much easier.
Can I make these bars vegan?
To make a vegan version, use vegan butter, dairy-free caramel, and chocolate chips, and substitute peanut butter with a nut or seed butter that fits your dietary needs.
How do I melt caramel bits without them getting hard?
Adding 2 tablespoons of heavy cream when melting the caramels helps keep the mixture smooth and prevents it from hardening.
Can I double this recipe for a larger batch?
Absolutely! Just use a larger pan or two pans and double the ingredients accordingly. Make sure to keep the layers even.
Conclusion
These Butterfinger Caramel Crunch Bars are one of my favorite no-bake treats because they combine crunchy, creamy, and sweet elements all in one easy recipe. I enjoy how quick they come together, and how they always impress anyone I share them with. Whether it’s for a special occasion or a casual snack, these bars are a delicious choice that never disappoints.
Recipe:
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Butterfinger Caramel Crunch Bars
- Total Time: 2 hours 15 minutes
- Yield: 12 to 15 bars
- Diet: Vegetarian
Description
No-bake Butterfinger Caramel Crunch Bars combine a buttery graham cracker base with crushed Butterfinger candy, creamy caramel, and rich chocolate for a crunchy, sweet treat that’s quick and easy to make.
Ingredients
1 (12 oz) bag Butterfinger candy bars, crushed
1 cup crushed graham crackers
1 cup peanut butter
1/2 cup unsalted butter, melted
1 1/2 cups powdered sugar
1 (11 oz) bag caramel bits (or soft caramels, melted with 2 tbsp heavy cream)
1 (12 oz) bag semi-sweet chocolate chips
Instructions
- Line a 9×13-inch pan with parchment paper.
- In a bowl, mix crushed graham crackers, crushed Butterfinger candy bars, peanut butter, melted butter, and powdered sugar until well combined.
- Press the mixture evenly into the pan to form the base layer.
- Melt caramel bits (or soft caramels with 2 tbsp heavy cream) in the microwave, stirring until smooth.
- Pour the caramel over the base and spread evenly.
- Melt semi-sweet chocolate chips in 30-second intervals in the microwave, stirring between each until smooth.
- Pour melted chocolate over the caramel layer and spread evenly.
- Refrigerate for at least 2 hours until firm.
- Slice into bars and serve.
Notes
You can substitute peanut butter with almond butter for a different flavor.
Sprinkle sea salt on the chocolate before chilling to enhance flavor.
For a nut-free version, omit peanut butter and add more crushed Butterfinger bars.
Swap semi-sweet chocolate chips for milk or dark chocolate as preferred.
Store bars in an airtight container in the fridge for up to a week or freeze individually for up to 2 months.
Bring to room temperature before serving if the chocolate is too firm.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: Approx. 250 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
