Butterfinger Caramel Bars (Print Version)
# Ingredients:
→ Cracker Bottom Layer
01 -
1/4 cup white sugar
02 -
1½ cups of graham cracker crumbs
03 -
1/2 cup butter, melted and unsalted
→ Soft Caramel Center
04 -
2 tablespoons of thick cream
05 -
1 cup of unwrapped chewy caramels or bits
→ Topping Layers: Candy & Chocolate
06 -
1 tablespoon of unsalted butter
07 -
3-4 crushed Butterfinger bars (1 cup)
08 -
1½ cups of semi-sweet chocolate morsels
# Instructions:
01 -
Combine crumbs, melted butter, and sugar. Push mixture into an 8x8 pan lined with parchment. Bake on 350°F for 8-10 minutes till the edges turn golden.
02 -
In a microwave-safe bowl, melt caramels with cream at 30-second bursts, stirring often. Spread this over the baked crust.
03 -
Scatter the crushed Butterfinger evenly on the caramel layer, pressing gently into it.
04 -
Heat butter and chocolate chips together until melted. Pour this evenly over the top. Let it cool for 30 minutes, then refrigerate for at least 2 hours.
# Notes:
01 -
Stays fresh for 5 days at room temperature
02 -
Store it in the fridge for up to a week
03 -
Use parchment for easy removal from the pan