Best Butterfinger Caramel Crunch Bars Recipe

Butterfinger Caramel Crunch Bars are a rich, sweet treat layered with buttery crust, creamy caramel, and a crunchy Butterfinger topping. I love making these bars when I want a dessert that’s both nostalgic and indulgent, packed with that signature peanut buttery crunch from Butterfinger candy bars.

Why You’ll Love This Recipe

I can’t get enough of these bars because every layer adds something special — the buttery crust provides structure, the caramel brings a silky sweetness, and the crushed Butterfinger candies add that satisfying crunch and nutty flavor. They look fancy, but they’re actually super easy to make, and I can prepare them ahead for parties, bake sales, or whenever I’m craving something decadent.

Ingredients

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

For the crust

• 2 cups crushed Butterfinger candy bars

• 1 ½ cups all-purpose flour

• ½ cup powdered sugar

• 1 cup unsalted butter, melted

For the caramel layer

• 1 ½ cups caramel candies, unwrapped

• 3 tablespoons heavy cream

For the topping

• 1 cup white chocolate chips

• ½ cup Butterfinger candy, crushed

Directions

1. Preheat the oven. I set my oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper for easy removal.

2. Make the crust. In a mixing bowl, I combine the crushed Butterfinger candy bars, flour, powdered sugar, and melted butter. I stir until the mixture is fully combined and crumbly.

3. Bake the crust. I press the mixture evenly into the prepared pan and bake for 15–20 minutes, or until the crust is golden brown.

4. Prepare the caramel layer. While the crust bakes, I melt the caramel candies with the heavy cream in a small saucepan over low heat, stirring constantly until smooth and creamy.

5. Add the caramel. Once the crust is baked, I pour the melted caramel evenly over the warm crust and spread it with a spatula. I let it cool for about 10 minutes.

6. Top with white chocolate. I melt the white chocolate chips in the microwave in 30-second intervals, stirring between each, until completely smooth. Then I drizzle it over the cooled caramel layer.

7. Add the Butterfinger topping. I sprinkle the crushed Butterfinger candy on top while the white chocolate is still soft so it sticks.

8. Cool and cut. I allow the bars to cool completely at room temperature or in the fridge, then cut them into squares to serve.

Servings and Timing

This recipe makes about 24 bars, depending on how large I cut them. The total time is around 40 minutes — about 20 minutes for baking, plus cooling and assembly time.

Variations

• I sometimes drizzle milk or dark chocolate on top instead of white chocolate for a richer flavor.

• For a salted caramel twist, I sprinkle a bit of flaky sea salt over the caramel layer before adding the chocolate.

• I’ve also swapped the Butterfinger candy for other crushed chocolate bars like Snickers or Reese’s for a fun variation.

• If I want to make these more festive, I top them with colorful sprinkles or chopped nuts.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. If I need to keep them longer, I freeze them (separated by parchment paper) for up to 2 months. When ready to enjoy, I thaw them at room temperature — they taste just as good as fresh.

FAQs

Can I use homemade caramel instead of candies?

Yes, and I sometimes do! I make a quick caramel sauce with sugar, butter, and cream — it adds a richer, more homemade flavor to the bars.

Do I need to crush the Butterfinger bars finely?

I prefer a mix of textures — some fine crumbs for the crust and larger chunks for the topping. This gives each bite a satisfying crunch.

Can I use milk chocolate instead of white chocolate?

Absolutely. Milk or dark chocolate complements the caramel beautifully, especially if I want to balance the sweetness.

How do I prevent the crust from becoming too hard?

I bake it just until golden brown, not too long. Overbaking can make the crust dry and tough, so I keep an eye on it toward the end of baking.

Can I make these bars ahead of time?

Yes! I often make them a day in advance. Once cooled and cut, I store them in the fridge. The flavors meld together overnight, making them even better the next day.

Conclusion

These Butterfinger Caramel Crunch Bars are everything I love in a dessert — buttery, sweet, crunchy, and a little gooey. They’re easy to make, look impressive, and disappear fast whenever I serve them. Whether I’m baking for a party, a holiday, or just to treat myself, this recipe always hits the sweet spot.