The first time I made these Butterfinger Caramel Crunch Bars, my entire kitchen smelled like a candy factory in the very best way—warm peanut butter, sweet caramel, and that toasty graham cracker aroma that instantly tells you something delicious is happening. I remember pulling the pan from the fridge, cutting into the layers, and thinking, “Oh wow… this is going to be dangerous.” Each bite was crunchy, gooey, chocolatey, and completely irresistible, and I knew immediately this recipe was going into my forever collection. It’s one of those treats that feels nostalgic but still exciting every single time.
Why You’ll Love This Recipe
You’ll love these Butterfinger Caramel Crunch Bars because they’re the perfect mix of crunchy, chewy, creamy, and chocolaty, all packed into one simple, no-fuss dessert bar. From my perspective, they’re the kind of treat you can throw together for parties, bake sales, holidays, or nights when you just want something outrageously good without spending hours in the kitchen. You get the rich peanut butter base, the silky chocolate layer, the gooey caramel drizzle, and the unmistakable Butterfinger crunch that ties everything together. It’s one of those desserts people try once and immediately ask you for the recipe.
Ingredients
- 1 ½ cups crushed graham crackers
- ½ cup melted butter
- ½ cup creamy peanut butter
- 2 cups chocolate chips (milk or semi-sweet)
- 1 cup caramel sauce (homemade or store-bought)
- 1 ¼ cups chopped Butterfinger candy bars
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
One of the things I love most about this recipe is how easy it is to swap ingredients based on what you have. If you prefer a thicker chocolate layer, add another half cup of chocolate chips. If your caramel sauce is too thick, warm it for a few seconds so it drizzles smoothly. I’ve tried crunchy peanut butter in place of creamy, and it gives the bars an extra layer of texture that’s surprisingly good. And although Butterfinger candy bars bring that iconic flavor, you can mix in other chocolate-coated peanut butter candies for variety without losing the spirit of the recipe.
Equipment Needed
- Mixing bowls
- Rubber spatula
- 8×8 or 9×9 baking pan
- Parchment paper
- Microwave-safe bowl
- Knife for slicing bars
I always line my pan with parchment paper because it makes removing the bars so much easier—trust me, this caramel-chocolate combination can stick to anything if you don’t use a liner. A rubber spatula helps you press the base firmly into the pan without sticking to your hands, and it’s also great for spreading the chocolate layer evenly. I prefer using a microwave-safe bowl for melting the chocolate and peanut butter mixture because it keeps things simple and mess-free. And don’t underestimate the importance of a sharp knife when slicing the bars—they cut much more cleanly when the knife glides through each layer.
Step-by-Step Instructions
When I start making these bars, the first thing I do is crush the graham crackers until they’re fine but still have a little texture. I mix them in a bowl with melted butter and peanut butter, stirring until everything is fully combined. The mixture should feel like damp sand and press easily into the bottom of the pan. Once I spread it out evenly, I press it down firmly so the base holds together later. This step is important—if you don’t pack it tightly enough, the bars can crumble when you slice them.
Next, I prepare the chocolate layer. I melt the chocolate chips and a spoonful of peanut butter in the microwave in short bursts, stirring until smooth and shiny. The scent alone makes me want to dive in early, but I’ve learned it’s worth taking the time to get the texture perfectly smooth. I pour the melted mixture over the crust and use a spatula to spread it evenly to the edges. Once that layer is silky and level, I let it sit for just a minute so the chocolate begins to settle.(See the next page below to continue…)