Butterfinger Caramel Crunch Bars
Ingredients:
- 2 cups crushed Butterfinger candy bars
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- 1 cup unsalted butter, melted
- 1 ½ cups caramel candies, unwrapped
- 3 tbsp heavy cream
- 1 cup white chocolate chips
- ½ cup Butterfinger candy, crushed
Directions:
1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
2. In a large bowl, combine crushed Butterfinger candy bars, flour, powdered sugar, and melted butter. Mix until crumbly and well combined.
3. Press mixture evenly into the bottom of the prepared baking pan to form the crust.
4. Bake crust for 15-18 minutes or until golden brown. Remove from oven and let cool slightly.
5. In a microwave-safe bowl, combine caramel candies and heavy cream. Microwave in 30-second intervals, stirring in between, until caramel is melted and smooth.
6. Pour caramel layer evenly over the baked crust and spread to the edges.
7. Sprinkle white chocolate chips over the caramel layer while it is still warm. Let sit for a few minutes until chips soften, then spread evenly.
8. Sprinkle crushed Butterfinger candy on top of the white chocolate layer.
9. Refrigerate bars for at least 2 hours or until set before cutting into squares.
Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 2 hours 38 minutes
Kcal: 350 kcal | Servings: 12 servings
Tips:
Use room temperature butter for easier mixing and a more even crust.
Allow the caramel layer to cool slightly before adding white chocolate chips to prevent them from melting completely.