🍯 Butterfinger Caramel Crunch Bars 🥜✨
Buttery shortbread, gooey caramel, and crunchy Butterfinger pieces—layered into one irresistible treat!
Ingredients
For the Shortbread Base
- 1½ cups (188 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- ½ cup (113 g) cold unsalted butter, cubed
For the Caramel Layer
- ½ cup unsalted butter
- ½ cup packed light brown sugar
- 2 tbsp light corn syrup or golden syrup
- 1 can (14 oz / 397 g) sweetened condensed milk
For the Topping
- 8 full-size Butterfinger candy bars, roughly chopped
- ¼ cup semi-sweet chocolate chips (optional, for drizzle)
Instructions
- Prepare Oven & Pan: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang.
- Make Shortbread Base: Combine flour and sugar in food processor. Add butter and pulse until coarse crumbs form. Press into pan. Bake 18–20 min until lightly golden. Leave oven on.
- Prepare Caramel Filling: In saucepan, combine butter, brown sugar, syrup, and condensed milk. Cook over medium-low until melted and smooth. Increase heat, boil gently 5–7 min until thickened and light caramel color. Remove from heat.
- Assemble: Pour caramel over warm shortbread. Sprinkle chopped Butterfinger evenly, pressing gently.
- Final Bake: Return pan to oven 5–7 min until caramel bubbles at edges and candy softens.
- Optional Drizzle: Melt chocolate chips and drizzle over warm bars.
- Cool & Set: Cool completely, then refrigerate 3 hrs until firm.
- Slice: Lift slab with parchment. Slice into squares with sharp knife, wiping clean between cuts.
Details
- Prep Time: 20 minutes
- Bake Time: 25–27 minutes
- Total Time: ~3½ hours (including chilling)
- Yield: 16 bars
- Kcal: ~280 per bar
✨ Sweet, crunchy, and caramel-rich—these bars are a candy-lover’s dream come true!