Description
Butterfinger Caramel Crunch Bars are a delicious no-bake dessert featuring a delightful combination of crushed Butterfinger candy bars, gooey caramel, crunchy cereal, and rich melted chocolate. These sweet and salty layered bars come together quickly, making them perfect for parties, potlucks, or satisfying an indulgent craving.
Ingredients
Scale
Main Ingredients
- 3 cups cornflakes or crispy rice cereal
- 1 cup crushed Butterfinger candy bars (about 4 fun-size bars)
- 1 cup semi-sweet chocolate chips
- ½ cup creamy peanut butter
- 1 cup caramel bits or soft caramel candies (unwrapped)
- 2 tablespoons heavy cream
- ¼ teaspoon salt
Instructions
- Prepare Baking Dish: Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal of the bars later.
- Mix Cereal and Candy: In a large mixing bowl, combine the cornflakes or crispy rice cereal with the crushed Butterfinger candy bars, ensuring they are evenly distributed.
- Melt Chocolate and Peanut Butter: In a microwave-safe bowl, melt the semi-sweet chocolate chips and creamy peanut butter together in 30-second intervals, stirring between each until the mixture is smooth and fully combined.
- Combine Chocolate Mixture with Cereal: Pour the melted chocolate and peanut butter mixture over the cereal and candy mixture. Stir thoroughly until all the cereal and Butterfinger pieces are well coated with the chocolate mixture.
- Press Mixture into Dish: Transfer the coated cereal mixture into the prepared baking dish. Press it down evenly to create a solid layered base and set aside while preparing the caramel layer.
- Melt Caramel: In a separate bowl, microwave the caramel bits together with the heavy cream in 30-second bursts, stirring after each until smooth and melted.
- Add Salt to Caramel: Stir the ¼ teaspoon of salt into the melted caramel to enhance the flavor.
- Top Bars with Caramel: Pour the smooth caramel over the chocolate-cereal base layer, spreading it evenly.
- Garnish and Chill: Sprinkle a few extra crushed Butterfinger pieces on top for garnish. Refrigerate the bars for at least 1 hour or until the caramel layer is fully set.
- Serve: Once chilled and firm, use the parchment overhang to lift the bars out of the baking dish. Cut into 16 squares and serve.
Notes
- Store the bars in the refrigerator for up to 5 days to keep them fresh.
- For a crunchier texture, you can substitute cornflakes with crushed pretzels or add chopped peanuts into the mixture.
