Butterfinger Caramel Bars Recipe

Introduction

Butterfinger Caramel Bars are the perfect dessert for those who crave a combination of crunchy candy, gooey caramel, and rich chocolate. These bars are layered with a buttery shortbread crust, a luscious caramel filling, and crumbled Butterfinger candy bars on top. They offer a delightful texture contrast—soft and chewy from the caramel, and crisp and crunchy from the Butterfinger pieces.

This easy-to-make dessert is a great choice for parties, potlucks, or any time you need to satisfy a sweet tooth. Whether you’re a fan of candy bars or just love the combination of caramel and chocolate, these bars are bound to be a crowd-pleaser.

Ingredients:

For the Shortbread Crust:

• 1 cup (226g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt

For the Caramel Layer:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup (113g) unsalted butter
• 1/2 cup (100g) packed brown sugar
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract

For the Topping:

• 3-4 Butterfinger candy bars, crushed
• 1 cup (170g) semi-sweet chocolate chips

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
2. Make the Shortbread Crust: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Gradually add in the flour and salt, mixing until a dough forms. Press the dough evenly into the prepared baking dish.
3. Bake the Crust: Bake the shortbread crust in the preheated oven for 15-18 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool.
4. Prepare the Caramel Layer: In a medium saucepan, combine the sweetened condensed milk, butter, brown sugar, and corn syrup. Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden caramel color (about 10-12 minutes). Remove from heat and stir in the vanilla extract.
5. Add the Caramel Layer: Pour the caramel mixture evenly over the cooled shortbread crust. Use a spatula to spread it out evenly.
6. Add Butterfinger and Chocolate: Sprinkle the crushed Butterfinger candy bars evenly over the top of the caramel layer. Melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the Butterfinger layer.
7. Chill and Serve: Place the bars in the refrigerator for at least 1 hour to set. Once set, cut into squares and serve.

Notes:

• Storage: These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
• Butterfinger Variation: If you’re a fan of other candy bars, you can substitute Butterfinger with similar types of candy bars such as Snickers or Twix for a fun twist.
• Texture Tip: For easier cutting, you can dip your knife in hot water before slicing the bars to prevent the caramel from sticking.

FAQs:

1. Can I use store-bought caramel instead of making my own?
   • Yes, you can use pre-made caramel sauce if you’re short on time. Just be sure to use a thick caramel sauce to ensure the bars hold together well.
2. Can I freeze these bars?
   • Absolutely! These bars freeze well. Wrap individual bars in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Thaw in the fridge before serving.
3. What’s the best way to crush the Butterfinger candy bars?
   • You can crush them by placing the candy bars in a zip-top bag and using a rolling pin to gently smash them. Be careful not to crush them too finely—you want some bigger chunks for texture.
4. Can I substitute the corn syrup in the caramel layer?
   • Yes, you can substitute the corn syrup with honey or maple syrup, though it may alter the flavor slightly.