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
