Butterfinger Caramel Crunch Bars
These Butterfinger Caramel Crunch Bars are a rich, no-bake dessert loaded with gooey caramel, crunchy Butterfinger pieces, and a chocolate topping. Perfect for parties or a quick sweet treat!
Equipment
- Medium saucepan
- Mixing Bowl
- 9×9-inch baking pan
- Parchment Paper
- Rubber spatula
Ingredients
Base Layer
- 3 cups crisp rice cereal
- 1 cup peanut butter creamy
- ½ cup light corn syrup or honey
- ½ cup granulated sugar
Caramel Layer
- 1 (11 oz) bag soft caramels unwrapped
- 2 Tbsp milk or heavy cream
Topping
- 1 ½ cups chocolate chips milk or semi-sweet
- 2 Butterfinger bars crushed
Instructions
- Line a 9x9-inch pan with parchment paper, leaving some overhang for easy removal.
- In a saucepan over medium heat, combine sugar and corn syrup. Stir until the sugar dissolves and the mixture just begins to bubble. Remove from heat and stir in peanut butter until smooth.
- Quickly mix in the crisp rice cereal until well coated. Press the mixture evenly into the prepared pan and set aside.
- In another saucepan, melt the caramels with milk or cream over low heat, stirring constantly until smooth. Pour the caramel over the cereal base and spread evenly. Let it cool for 10 minutes.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Spread over the caramel layer.
- Sprinkle crushed Butterfinger pieces evenly over the top, pressing them gently into the chocolate. Refrigerate for at least 40 minutes, or until set.
- Once firm, lift from the pan and cut into bars. Store in an airtight container in the fridge.
Notes
These bars taste even better the next day! For extra texture, add a layer of crushed pretzels or chopped peanuts under the caramel. Store in the refrigerator for up to a week.