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A close-up stack of homemade Chocolate Caramel Crunch Bars, with layers of crust, gooey caramel, and a chocolate topping.

Butterfinger Caramel Crunch Bars

Indulge in these irresistible bars featuring a buttery shortbread crust, a luscious homemade caramel layer, and a generous topping of crunchy Butterfinger pieces enrobed in melted chocolate. A perfect balance of sweet, salty, and crunchy.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup unsalted butter 2 sticks, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 tsp salt
For the Caramel Layer
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 cup heavy cream warmed
  • 1/2 cup unsalted butter 1 stick, cut into pieces, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt optional, for salted caramel
For the Topping
  • 6-8 Butterfinger candy bars standard size, approximately 12-16 oz total, crushed into small pieces
  • 1.5 cups milk chocolate chips or semi-sweet chocolate chips
  • 1 tbsp vegetable oil or coconut oil, for smoother chocolate

Equipment

  • 9x13 inch baking pan
  • Parchment Paper
  • Large mixing bowls
  • Heavy-bottomed saucepan
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Candy thermometer (optional, but recommended)
  • Microwave-safe bowl

Method
 

Prepare the Shortbread Crust
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper if desired.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the all-purpose flour and salt, mixing until a soft dough forms.
  3. Press the dough evenly into the bottom of the prepared baking pan. Bake for 20-25 minutes, or until the edges are lightly golden. Remove from oven and let cool slightly on a wire rack while you prepare the caramel.
Make the Caramel Layer
  1. In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring gently until the sugar dissolves. Once dissolved, stop stirring and let the mixture boil until it turns a rich amber color. This can take 8-12 minutes. Watch carefully to prevent burning.
  2. Carefully and slowly whisk in the warmed heavy cream and then the pieces of room temperature butter. Be cautious as the mixture will bubble up vigorously. Continue to cook over medium-low heat, stirring constantly, until the caramel reaches 240°F (115°C) on a candy thermometer (soft ball stage). If you don't have a thermometer, drop a small amount into cold water; it should form a soft, pliable ball.
  3. Remove the caramel from the heat and stir in the vanilla extract and optional sea salt.
Assemble the Bars
  1. Pour the warm caramel evenly over the slightly cooled shortbread crust.
  2. While the caramel is still soft, generously sprinkle the crushed Butterfinger candy bar pieces over the entire surface.
  3. In a microwave-safe bowl, melt the milk chocolate chips with the vegetable or coconut oil in 30-second intervals, stirring until smooth. Alternatively, melt in a double boiler.
  4. Pour the melted chocolate over the Butterfinger pieces, gently spreading it evenly with a spatula to cover the topping.
Chill and Serve
  1. Place the pan in the refrigerator for at least 2-3 hours, or until the chocolate and caramel are completely set. This is crucial for clean cuts.
  2. Once firm, use the parchment paper overhang to lift the entire slab of bars out of the pan. Place on a cutting board and use a sharp, warm knife (run under hot water and wipe dry between cuts) to cut into 16 or 24 bars.
  3. Serve and enjoy!

Notes

For best results and clean cuts, ensure the bars are thoroughly chilled before slicing. Store Butterfinger Caramel Crunch Bars in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. If stored in the fridge, let them sit at room temperature for a few minutes before serving for optimal texture. You can also freeze these bars for longer storage (up to 2 months).