Description

These Butterfinger Caramel Bars are the ultimate sweet treat! A chewy, buttery crust is layered with gooey caramel and chopped Butterfinger candy bars, then baked to golden perfection. They’re sweet, salty, crunchy, and totally irresistible—perfect for bake sales, parties, or a simple dessert at home.

Ingredients

1 cup (2 sticks) unsalted butter, melted
1 cup light brown sugar, packed
2 cups all-purpose flour
1/2 teaspoon salt
1 (11 oz) bag caramel bits or soft caramels
2 tablespoons heavy cream
1 1/2 cups chopped Butterfinger candy bars (about 6 fun-size bars)
1/2 teaspoon vanilla extract
Optional: pinch of sea salt for topping

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Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper and lightly grease it.
Make the crust: In a large bowl, combine melted butter, brown sugar, flour, and salt. Mix until a soft dough forms. Press the dough evenly into the bottom of the prepared pan.
Bake the crust for 15–18 minutes, or until lightly golden.
Melt the caramel: While the crust is baking, combine caramel bits and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until smooth. Stir in the vanilla extract.
Layer it up: Sprinkle half of the chopped Butterfingers over the baked crust. Pour the melted caramel evenly over the top. Sprinkle the remaining Butterfingers over the caramel.
Bake again for another 8–10 minutes, just until the caramel starts bubbling slightly.
Cool completely before cutting into bars. Optional: sprinkle a pinch of sea salt on top for extra flavor.

Notes

Store bars in an airtight container at room temperature for up to 4 days.
For cleaner cuts, chill the bars for 30 minutes before slicing.