Butterfinger Caramel Crunch Bars

Craving a sweet treat that’s both crunchy and gooey, with a touch of chocolatey goodness? Look no further than our delectable Butterfinger Caramel Crunch Bars! Made with layers of graham crackers, marshmallows, melted caramel, Butterfinger bites, and a drizzle of semi-sweet chocolate, these bars are sure to satisfy your sweet tooth and leave you craving more. Whether you’re a seasoned baker or just starting out, this recipe is simple to follow and yields mouthwatering results. Let’s dive into the easy steps to create these irresistible bars!

Ingredients :

6 ½ sheets of graham crackers
2 cups mini marshmallows
1 (11 oz) bag of caramel bits (or unwrapped caramels)
2 tablespoons milk
1 (10 oz) bag of coarsely chopped Butterfinger bites
2 ounces semi-sweet chocolate, for drizzle

Directions:

Prepare the Pan: Line a 9×9-inch baking pan with aluminum foil, leaving an overhang on the sides for easy removal. Lightly coat the foil with cooking spray to prevent sticking.
Layer the Graham Crackers: Arrange the graham crackers in a single layer at the bottom of the prepared pan, breaking them as needed to fit.
Add Marshmallows: Evenly distribute the mini marshmallows over the graham crackers, covering them completely.
Melt the Caramel: In a microwave-safe bowl, combine the caramel bits and milk. Microwave in 30-second intervals, stirring in between, until the caramel is fully melted and smooth.
Pour Caramel Over Marshmallows: Gently pour the melted caramel over the marshmallows, ensuring even coverage. The heat from the caramel will slightly melt the marshmallows, creating a deliciously gooey layer.
Add Butterfinger Bites: Sprinkle the coarsely chopped Butterfinger pieces over the caramel layer, pressing them down gently into the marshmallow-caramel mixture.
Drizzle with Chocolate: Melt the semi-sweet chocolate in the microwave in 30-second intervals until smooth. Drizzle the melted chocolate over the top of the Butterfinger layer in a decorative pattern.
Chill and Set: Place the pan in the refrigerator for about 1 hour, or until the bars are firm and set.
Slice and Serve: Once chilled, use the foil overhangs to lift the bar out of the pan. Peel away the foil and slice the set mixture into bars of your desired size.