Last Thursday night, after a long, messy dinner with my two kids talking over each other and my husband quietly stealing bites before the food was even served, I knew I needed to make something just for fun. Not practical, not “balanced”—just downright indulgent. The kind of dessert that makes you grin after the first bite and maybe lick the spoon when no one’s looking. I opened the pantry, hoping for inspiration, and spotted a forgotten bag of Butterfinger fun-size bars leftover from Halloween. Jackpot.
That candy always reminds me of Halloween trading sessions as a kid—sitting on the floor with my cousins, swapping and bargaining like tiny stockbrokers, and Butterfingers always had the highest value. I figured, why not turn that nostalgic crunch into something warm, gooey, and layered with flavor?
The idea for these Butterfinger Caramel Crunch Bars was born out of a mix of pantry scavenging and a craving for something that felt like a treat. It only took one test batch for the whole family to go completely silent with full mouths—an almost sacred moment around here. These bars have it all: a buttery graham cracker crust, creamy peanut butter caramel, chopped Butterfingers for that familiar crispy center, and a thick milk chocolate layer that brings it all together.
I’ve since made them twice more because the kids “needed” them for school (translation: I wanted leftovers). And let’s just say these bars are now on our weekend dessert rotation.
Short Description
These Butterfinger Caramel Crunch Bars are layered with a buttery graham cracker base, smooth peanut butter caramel, crispy Butterfinger pieces, and a milk chocolate topping. No baking required—just pure crunchy, creamy indulgence in every bite.
Key Ingredients
- 1½ cups crushed graham crackers
- ½ cup melted butter
- ½ cup peanut butter
- 1 (14 oz) can sweetened condensed milk
- 20 fun-size Butterfinger bars, chopped
- 1½ cups milk chocolate chips
- Optional: flaked sea salt for topping
Tools Needed
- 9×9-inch baking pan
- Parchment paper or cooking spray
- Mixing bowls
- Medium saucepan
- Rubber spatula or wooden spoon
- Microwave-safe bowl or double boiler
- Offset spatula (optional but helpful for spreading)
Cooking Instructions
Step 1: Make the Crust
Mix crushed graham crackers and melted butter until evenly coated. Press firmly into a greased or parchment-lined 9×9″ pan to create a flat, even layer.
Step 2: Cook the Caramel Layer
In a medium saucepan over medium heat, stir together peanut butter and sweetened condensed milk. Cook for 3–4 minutes, stirring constantly, until the mixture is smooth, glossy, and begins to bubble. Don’t let it scorch—lower heat if needed.
Step 3: Spread the Caramel
Pour the hot caramel over the graham crust. Use a spatula to spread it evenly to all corners.
Step 4: Add the Butterfinger Crunch
While the caramel is still warm, sprinkle chopped Butterfinger bars evenly over the top. Gently press them into the caramel so they stick.
Step 5: Melt and Spread the Chocolate
Melt chocolate chips in 30-second intervals in the microwave, stirring between each, until fully smooth. (You can also use a double boiler.) Pour over the Butterfingers and spread evenly.
Step 6: Chill and Set
Place the pan in the fridge and chill for at least 2 hours, or until the chocolate is firm and set.
Step 7: Slice and Finish
Cut into bars. For an extra pop, sprinkle with a pinch of flaked sea salt before the chocolate fully hardens.
Why You’ll Love This Recipe
– No baking required—perfect for summer
– Uses budget-friendly ingredients
– Kid-approved (and adult-approved, too)
– Great for potlucks, parties, or sweet cravings
– Stores well for make-ahead treats
Mistakes to Avoid & Solutions
Mistake 1: Caramel scorching or clumping
Solution: Stir constantly and don’t walk away. Keep the heat at medium or slightly lower. If it thickens too quickly, remove from heat and whisk until smooth.
Mistake 2: Crust not holding together
Solution: Be sure the graham cracker crumbs are finely crushed and well mixed with the melted butter. Press them down firmly with the back of a measuring cup.
Mistake 3: Chocolate separating or seizing
Solution: If melting in the microwave, always stir every 30 seconds. If it seizes, add 1–2 teaspoons of neutral oil and stir gently to smooth it out.
Mistake 4: Butterfinger layer sliding when slicing
Solution: Make sure the bars are fully chilled before cutting. Use a sharp knife and wipe it clean between slices.
Mistake 5: Bars too soft at room temperature
Solution: Keep them refrigerated until just before serving. They firm up better and hold their shape.
Serving and Pairing Suggestions
Serve these bars chilled or at room temperature with:
– A tall glass of cold milk
– Hot coffee or espresso for a grown-up touch
– Vanilla or caramel ice cream on the side
– As part of a dessert platter for parties or BBQs
They’re perfect for potlucks, family dinners, birthday treats, or wrapped in parchment as lunchbox surprises.
Storage and Reheating Tips
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze individual bars between parchment layers in a sealed container for up to 2 months. Thaw in the fridge overnight.
Avoid microwaving to reheat—just let them sit at room temp for 10–15 minutes for the best texture.
FAQs
1. Can I use full-size Butterfinger bars instead of fun-size?
Yes! Use about 5 full-size bars, chopped into small pieces. Fun-size just makes portioning easier.
2. Can I use dark chocolate instead of milk chocolate?
Absolutely. Dark chocolate gives a richer, slightly less sweet flavor that pairs beautifully with the caramel and peanut butter.
3. What can I substitute for graham crackers?
Crushed digestive biscuits or vanilla wafers work well. Even crushed pretzels give a nice salty crunch.
4. Do these need to stay refrigerated?
They’re best chilled, especially during warm weather. But they’ll hold up for a couple hours at room temperature for serving.
5. Can I make these ahead of time?
Yes! You can make them up to 2 days in advance. Just store them covered in the fridge.
Tips & Tricks
For clean edges, warm your knife under hot water and dry it between cuts.
Use parchment paper with overhanging edges to lift the bars easily from the pan.
Add a tablespoon of crushed pretzels to the graham crust for a salty twist.
Want extra crunch? Stir in ¼ cup chopped peanuts with the Butterfinger pieces.
Don’t skimp on the chilling time—it’s key for firm, sliceable bars.
Recipe Variations
1. Nut-Free Version
Swap the peanut butter for sunflower seed butter or cookie butter. Omit Butterfingers and use toffee bits or chopped nut-free candy instead.
2. Mocha Caramel Bars
Add 1 teaspoon instant espresso powder to the caramel mixture while cooking. Swap half of the milk chocolate chips for dark chocolate for a more intense flavor.
3. Holiday Peppermint Twist
Use white chocolate chips for the topping and sprinkle with crushed peppermint candies instead of Butterfinger bars. Great for festive treats!
4. S’mores Crunch Bars
Use chocolate graham crackers for the crust and add mini marshmallows on top of the caramel with chopped Butterfingers.
5. Cereal Swap Crunch Bars
Substitute the Butterfinger layer with crushed cornflakes or crispy rice cereal for a different crunch and texture.
Final Thoughts
When I find a dessert that makes my kids pause mid-bicker, my husband ask for seconds without being nudged, and me sneak into the fridge at 9 PM after the dishwasher’s running—you better believe it’s a keeper.
These Butterfinger Caramel Crunch Bars are one of those gems. They’re indulgent without being complicated and familiar without being boring. I love that they feel like a playful treat but still come together with pantry staples and a little creativity.
If you’re ever looking for a dessert that’s bold, sweet, crunchy, and guaranteed to bring out happy “mmm” sounds across the table—this is it. Try them, tweak them, share them with your crew. And if you do, I’d love to hear how they turned out. This one’s made its way into our recipe box permanently—and probably into my freezer stash for emergency cravings, too.
Butterfinger Caramel Crunch Bars
Ingredients
- 1½ cups crushed graham crackers
- ½ cup melted butter
- ½ cup peanut butter
- 1 14 oz can sweetened condensed milk
- 20 fun-size Butterfinger bars chopped
- 1½ cups milk chocolate chips
- Optional: flaked sea salt for topping
Instructions
- Mix crushed graham crackers with melted butter. Press into a greased or lined 9x9" pan.
- Heat peanut butter and condensed milk over medium, stirring constantly for 3–4 minutes until smooth and bubbling.
- Pour caramel over the crust and spread evenly.
- Sprinkle chopped Butterfingers on top and lightly press into the warm caramel.
- Melt chocolate chips in the microwave or double boiler. Spread over the bars.
- Refrigerate for at least 2 hours until the chocolate is firm.
- Cut into bars. Optional: add a pinch of sea salt before the chocolate sets.
