A few years ago, I volunteered to bake for our church’s annual spring fundraiser. It was one of those sun-drenched Saturday mornings where the folding tables were covered in everything from lemon loaves to seven-layer bars, but it was a quiet plate of squares wrapped in wax paper that disappeared first. One woman leaned in and whispered, “They’ve got Butterfinger in them. You’ve got to try them.” I did—and my goodness, I was hooked.
The contrast of crisp graham cracker, velvety peanut butter caramel, and crushed Butterfinger pieces with a silky chocolate layer on top was simply unforgettable. They tasted like a homemade version of a candy bar, but better—because they had heart.
That night, I scribbled down what I could remember, added my own twist, and tested them until they were just right. Now, they’re a favorite around here, especially when my grandkids visit. They call them “Grandma’s candy bars.”
I love that this recipe doesn’t require a mixer or anything fancy. It’s mostly about layering and letting the ingredients do the work. It’s quick enough for a casual weekday treat but indulgent enough to bring to a party or potluck. And for anyone who has a soft spot for those crisp-crunchy Butterfinger bars, this one’s for you.
Short Description
Butterfinger Caramel Crunch Bars combine a buttery graham cracker base, rich peanut butter caramel, chopped Butterfinger pieces, and smooth melted chocolate for a no-bake treat with layers of texture and bold, nostalgic flavor.
Key Ingredients
- 1 1/2 cups crushed graham crackers
- 1/2 cup melted butter
- 1/2 cup creamy peanut butter
- 1 (14 oz) can sweetened condensed milk
- 20 fun-size Butterfinger bars, chopped
- 1 1/2 cups milk chocolate chips
- Optional: flaked sea salt for topping
Tools Needed
- 9×9-inch baking pan
- Mixing bowls
- Medium saucepan
- Rubber spatula or spoon
- Microwave-safe bowl or double boiler
- Parchment paper (optional but recommended)
- Sharp knife for slicing
Cooking Instructions
Step 1: Prep the Base
Mix crushed graham crackers and melted butter in a bowl until the crumbs are evenly coated. Press the mixture firmly into a greased or parchment-lined 9×9-inch baking pan. Pack it down tightly so it holds together when sliced.
Step 2: Make the Caramel Layer
In a medium saucepan, combine peanut butter and sweetened condensed milk over medium heat. Stir constantly for about 3–4 minutes until the mixture is thick, glossy, and bubbling at the edges.
Step 3: Add the Caramel
Immediately pour the warm peanut butter caramel over the graham cracker crust. Use a spatula to spread it evenly corner to corner.
Step 4: Sprinkle the Crunch
While the caramel layer is still warm, scatter the chopped Butterfinger bars evenly over the top. Gently press them in with your hands or a spatula so they stick.
Step 5: Melt the Chocolate
Place chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler for gentler melting. Pour the melted chocolate over the bars and smooth it out with a spatula.
Step 6: Add Optional Sea Salt
If you enjoy a sweet-salty contrast, sprinkle a pinch of flaked sea salt over the chocolate before it sets.
Step 7: Chill and Slice
Refrigerate the bars for at least 2 hours, or until fully set. Once firm, lift from the pan and slice into squares using a sharp knife. For clean edges, wipe the knife between cuts.
Why You’ll Love This Recipe
– Combines candy-bar crunch with homemade charm
– No mixer or baking required
– Ready to chill in under 20 minutes
– Kid-friendly, adult-approved
– Great for potlucks, lunchboxes, or gifting
– Rich in texture: buttery, gooey, crunchy, and smooth
– Customizable with other toppings or candy
– Keeps well in the fridge for days
Mistakes to Avoid & Solutions
Mistake 1: Loose Crust
Solution: Be sure to press the graham cracker crust down firmly—use the bottom of a measuring cup for even pressure.
Mistake 2: Grainy Caramel
Solution: Stir constantly and don’t overheat the mixture. Medium heat and constant motion are key to a silky texture.
Mistake 3: Chocolate Seizing
Solution: Melt chocolate slowly in the microwave or use a double boiler. Avoid getting any water into the bowl.
Mistake 4: Bars Falling Apart When Sliced
Solution: Chill for a full 2 hours or more. Use a hot, dry knife to cut—run the blade under warm water and wipe it clean between each slice.
Mistake 5: Overpowering Salt
Solution: If adding sea salt, use it sparingly. Just a light sprinkle will enhance flavor without overwhelming the sweetness.
Serving and Pairing Suggestions
These bars shine on a dessert platter or as a mid-afternoon treat with coffee. They’re perfect for:
– Potlucks and church socials
– Birthday parties or game nights
– Served with milk, hot cocoa, or strong coffee
– Chopped into smaller bites for dessert buffets
– Wrapped in wax paper and tied with twine for edible gifts
Storage and Reheating Tips
Refrigerator: Store bars in an airtight container for up to 1 week. Place parchment between layers to prevent sticking.
Freezer: Wrap tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Room Temperature: Can sit out for up to 2 hours when serving. Avoid heat or direct sunlight to prevent melting.
Reheating: Not needed—but if you prefer them slightly warm, microwave a square for 5–7 seconds (no longer).
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, but it will change the texture of the caramel layer slightly. Expect more nutty crunch.
2. Can I substitute Butterfinger with another candy?
Definitely. Try chopped Heath bars, Reese’s, or even Snickers for different flavor combinations.
3. Do these bars travel well?
They do! Just keep them chilled in a cooler bag during hot weather to prevent the chocolate from melting.
4. Can I use a 9×13 pan instead of 9×9?
You can, but the layers will be thinner and the bars may set differently. If using a larger pan, consider doubling the recipe for best results.
5. Is it okay to melt chocolate directly on the stove?
Only if using a double boiler. Direct heat can scorch chocolate. If you don’t have one, microwave in short bursts instead.
Tips & Tricks
Line your pan with parchment paper for easy removal.
For clean layers, chill the caramel for 10 minutes before adding Butterfinger and chocolate.
Want a neat drizzle? Reserve a little melted chocolate and zig-zag it over the top after slicing.
Use high-quality chocolate chips for smoother melting and better flavor.
Let bars sit at room temperature for 5 minutes before slicing to avoid cracking the chocolate top.
Recipe Variations
1. Salted Pretzel Twist
Swap graham crackers for crushed salted pretzels in the crust. Follow all other steps as usual. This gives a salty, buttery crunch that’s irresistible.
2. Nut-Free Version
Skip the peanut butter. Instead, use sunflower seed butter or cookie butter in the caramel step. Use a peanut-free candy bar or omit entirely.
3. Mocha Crunch Bars
Add 1 tsp instant espresso powder to the chocolate chips before melting. Adds a rich coffee flavor that pairs beautifully with the Butterfinger.
4. White Chocolate Drizzle
Melt 1/4 cup white chocolate chips and drizzle over the top after chilling. Adds visual contrast and a bit more sweetness.
5. Layered Ice Cream Bars
Press graham crust into a freezer-safe dish. Add a layer of softened vanilla ice cream, then the caramel and Butterfinger. Freeze solid. Top with melted chocolate and freeze again. Slice and serve frozen.
Final Thoughts
Some recipes bring more than just flavor to the table—they bring memories, comfort, and a little bit of joy with every bite. These Butterfinger Caramel Crunch Bars do just that. Every time I slice into that firm chocolate top and hear the gentle crack, I’m reminded of why I love baking: it’s a quiet kind of magic.
They’re simple enough to whip up without a fuss, yet layered with flavor and texture that makes them feel special. Best of all, they make people smile. And in my kitchen, that’s the best compliment a recipe can earn.
So pull out those graham crackers and unwrap those Butterfingers—you’re about to make something worth sharing.
Butterfinger Caramel Crunch Bars
Print ThisIngredients
- 1 1/2 cups crushed graham crackers
- 1/2 cup melted butter
- 1/2 cup creamy peanut butter
- 1 (14 oz) can sweetened condensed milk
- 20 fun-size Butterfinger bars, chopped
- 1 1/2 cups milk chocolate chips
- Optional: flaked sea salt for topping
Instructions
Step 1: Prep the Base
Mix graham crackers with melted butter until coated. Press firmly into a greased or lined 9×9-inch pan.
Step 2: Make the Caramel Layer
Heat peanut butter and sweetened condensed milk in a saucepan, stirring constantly for 3–4 minutes until thick and bubbly.
Step 3: Add the Caramel
Pour caramel over the crust and spread evenly with a spatula.
Step 4: Sprinkle the Crunch
Evenly scatter chopped Butterfinger bars on top and gently press them in.
Step 5: Melt the Chocolate
Melt chocolate chips in 30-second microwave bursts or double boiler. Pour over bars and smooth out.
Step 6: Add Optional Sea Salt
Sprinkle flaked sea salt on top before chocolate sets, if desired.
Step 7: Chill and Slice
Refrigerate at least 2 hours until firm. Slice with a sharp knife, wiping between cuts for clean edges
