Butterfinger Caramel Crunch Bars Recipe

These Butterfinger Caramel Crunch Bars are everything I want in a dessert—sweet, gooey, crunchy, and totally indulgent. With layers of buttery graham cracker crust, creamy caramel, crushed Butterfinger candy, melted chocolate, and toasted pecans, they’re a deliciously rich treat that satisfies every craving in one bite.

Why You’ll Love This Recipe

I love how these bars combine different textures and flavors into a dessert that feels decadent yet approachable. The buttery crust sets the stage for a thick, sticky caramel layer, while the crushed Butterfingers add a peanut-buttery crunch. A drizzle of melted chocolate and a sprinkle of pecans take it completely over the top. These are easy to make but taste like a bakery-style dessert I’d be proud to bring to any gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups graham cracker crumbs
1 cup unsalted butter, melted
1 cup brown sugar, packed
1 cup sweetened condensed milk
1/2 cup caramel sauce
1 cup chopped Butterfinger candy bars
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans

Directions

Prepare the Pan
I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang so I can lift the bars out easily once they’re set.

Make the Crust
In a bowl, I mix together the graham cracker crumbs, melted butter, and brown sugar until fully combined. Then I press the mixture firmly into the bottom of the pan to form an even crust.

Make the Caramel Layer
In a saucepan over medium heat, I combine the sweetened condensed milk and caramel sauce, stirring constantly for 3–4 minutes until smooth and warmed through.

Assemble the Layers
I pour the caramel mixture over the crust, spreading it evenly. Then I sprinkle the chopped Butterfinger candy bars over the caramel.

Add Chocolate and Pecans
In a microwave-safe bowl, I melt the chocolate chips in 30-second intervals, stirring until smooth. I drizzle this melted chocolate over the Butterfingers, then sprinkle the chopped pecans on top.

Bake and Cool
I bake the bars for 15–18 minutes until the edges are lightly golden. Then I remove them from the oven and let them cool completely in the pan on a wire rack.

Chill and Slice
Once cooled, I refrigerate the bars for at least 2 hours before slicing into neat squares. This helps firm everything up and makes cutting much easier.

Servings And Timing

This recipe makes 12 rich and satisfying bars.
Prep time: 15 minutes
Cooking time: 18 minutes
Chill time: 2 hours
Total time: about 2 hours 33 minutes

Variations

Sometimes I swap the Butterfingers for chopped Snickers or Reese’s for a different flavor combo. I’ve also added a pinch of sea salt on top of the chocolate for a sweet-salty twist. If I want to go nut-free, I skip the pecans and add extra chocolate chips or shredded coconut.

Storage/Reheating

I store these bars in an airtight container in the refrigerator for up to 5 days. They can be kept at room temperature for a few hours when serving, but I always chill them before slicing for the cleanest cuts. I don’t reheat them—they’re best served cold or at room temp.

FAQs

Can I Make These Bars Ahead Of Time?

Yes, I often make them the night before. Chilling them overnight helps the layers set perfectly and makes slicing easier the next day.

What Kind Of Caramel Sauce Should I Use?

I go for a thick, high-quality caramel sauce for the richest flavor. If I’m using a thinner sauce, I reduce the amount slightly so the bars don’t get too messy.

Can I Use Homemade Graham Cracker Crust?

Definitely. I sometimes crush my own graham crackers and mix with butter and sugar—it tastes just as good and lets me control the texture.

How Do I Keep The Chocolate From Hardening Too Much?

I let the bars sit at room temperature for 10–15 minutes before serving if the chocolate is too firm straight from the fridge. This softens the top layer slightly without losing the structure.

Can I Freeze These Bars?

Yes. I wrap individual slices in plastic wrap, then store them in a freezer-safe bag for up to 1 month. I thaw them in the fridge overnight before serving.

Conclusion

Butterfinger Caramel Crunch Bars are my go-to when I need a dessert that’s big on flavor and texture with minimal fuss. Every layer brings something special—from the buttery crust to the gooey caramel and crunchy candy topping. They’re easy to make, even easier to love, and always a hit whenever I share them.