These Butterfinger Caramel Bars are a heavenly combination of textures and flavors that will satisfy any sweet tooth. Begin by creating a buttery shortbread base, which provides a sturdy foundation for the decadent layers to come. Next, prepare a luscious caramel filling, infused with vanilla for depth of flavor. While the caramel is still warm, generously sprinkle crushed Butterfinger pieces over the surface, allowing them to slightly melt and adhere to the caramel. As the bars cool, the Butterfinger pieces retain their signature crunch, creating a delightful contrast to the smooth caramel. A final drizzle of melted chocolate adds a touch of elegance and an extra layer of indulgence. These bars are perfect for sharing at gatherings or as a special treat for yourself. The combination of buttery shortbread, gooey caramel, crunchy Butterfinger, and rich chocolate creates an unforgettable dessert experience that will have everyone asking for the recipe.
Chicken Pot Pie Casserole is a comforting and hearty dish that combines the classic flavours of a traditional chicken pot pie with the convenience of a casserole. This delicious meal features tender chunks of chicken, mixed vegetables, and a creamy sauce, all topped with a golden, flaky crust. It's the perfect choice for a satisfying family dinner or a cosy weekend meal.
- Graham Crackers (6 1/2): Graham crackers are sweet, whole wheat biscuits that provide a crunchy base for this dessert. They are crushed and used to create a sturdy foundation that holds the other ingredients together. The slightly nutty flavour and sandy texture of graham crackers complement the sweetness of the marshmallows and caramel, whilst also adding a pleasant contrast to the softer elements of the dish.
- Mini Marshmallows (2 cups): These small, fluffy confections are made from sugar, water, and gelatin. When heated, mini marshmallows melt and become gooey, creating a delightful texture in the dessert. They contribute a light, airy sweetness that balances the richness of the caramel and chocolate. The small size of mini marshmallows ensures even distribution throughout the dessert, providing a consistent marshmallow flavour in every bite.
- Caramel Bits (11 oz bag): Caramel bits are small, round pieces of caramel that melt easily and evenly. They add a rich, buttery sweetness and a smooth, creamy texture to the dessert. The caramel bits create pockets of gooey goodness throughout the dish, enhancing the overall indulgence of the treat. Their convenient size makes them easy to incorporate into the recipe without the need for cutting or measuring larger caramel pieces.
- Milk (2 Tbsp): A small amount of milk is used to help bind the ingredients together and create a smoother consistency. It aids in melting the caramel bits and marshmallows, ensuring they blend seamlessly with the other components. The milk also adds a subtle creaminess to the dessert, enhancing its overall richness and mouthfeel.
- Butterfinger Bites (10 oz bag): Butterfinger Bites are small pieces of the popular chocolate bar, which consists of a crispy, peanut butter-flavoured centre coated in chocolate. These bite-sized morsels add a delightful crunch and a unique flavour profile to the dessert. The combination of chocolate and peanut butter complements the sweetness of the marshmallows and caramel, whilst also introducing a savoury note that prevents the treat from becoming overly sweet.
- Semi-Sweet Chocolate (2 oz): Semi-sweet chocolate is used for drizzling over the top of the dessert, adding a final touch of indulgence and visual appeal. This type of chocolate contains less sugar than milk chocolate, providing a slightly bitter note that balances the sweetness of the other ingredients. When melted and drizzled, it creates an attractive pattern on the surface of the dessert and adds a luxurious finishing touch. The semi-sweet chocolate also contributes to the overall depth of flavour, enhancing the complexity of the treat.
Together, these ingredients create a delightful symphony of flavours and textures. The graham cracker base provides a sturdy foundation, whilst the melted marshmallows and caramel bits form a gooey, sweet layer that binds everything together. The Butterfinger Bites add a satisfying crunch and a hint of peanut butter flavour, whilst the milk helps to create a smooth, creamy consistency. Finally, the semi-sweet chocolate drizzle adds a touch of elegance and a subtle bitterness that complements the sweeter elements.
This combination of ingredients results in a dessert that is both visually appealing and irresistibly delicious. The varying textures - from crunchy to gooey to creamy - create an interesting mouthfeel that keeps each bite exciting. The flavour profile is complex, with notes of caramel, chocolate, peanut butter, and marshmallow all working in harmony to create a truly indulgent treat.
When assembling this dessert, it's important to layer the ingredients carefully to ensure even distribution and optimal melting. The graham cracker base should be firmly pressed into the bottom of the dish to create a stable foundation. The marshmallows and caramel bits should be evenly scattered over the base, allowing them to melt and spread during baking. The Butterfinger Bites can be sprinkled on top, providing pockets of crunch throughout the dessert. Finally, the chocolate drizzle adds a professional finishing touch that makes the dessert look as good as it tastes.
This dessert is perfect for those who enjoy a sweet, indulgent treat with a variety of textures and flavours. It's an excellent choice for parties, potlucks, or family gatherings, as it can be easily prepared in advance and transported. The combination of familiar, beloved ingredients in a new and exciting way is sure to be a crowd-pleaser, appealing to both children and adults alike.
Instructions for Butterfinger Caramel Bars
Step 1: Prepare the Crust
- Gather the necessary equipment:
- Medium mixing bowl
- 9x9 inch baking pan
- Parchment paper
- Rolling pin or food processor
- Measuring cups
- Line the 9x9 inch baking pan with parchment paper, ensuring the paper extends up the sides for easy removal later.
- Measure out the required amount of graham crackers.
- Place the graham crackers in a medium mixing bowl.
- If using a rolling pin:
- Place the graham crackers in a resealable plastic bag.
- Seal the bag, removing as much air as possible.
- Use the rolling pin to crush the crackers by applying steady pressure and rolling over the bag.
- If using a food processor:
- Break the graham crackers into smaller pieces.
- Place them in the food processor bowl.
- Pulse the crackers until they are finely ground.
- Continue crushing or processing until the crackers resemble fine sand.
- Transfer the crushed graham crackers to the prepared baking pan.
- Use the back of a spoon or the bottom of a measuring cup to press the crumbs firmly and evenly into the bottom of the pan.
- Ensure the crust is compact and level across the entire surface.
Step 2: Prepare the Marshmallow Layer
- Gather the necessary equipment:
- Large microwave-safe bowl
- Microwave
- Rubber spatula or wooden spoon
- Measuring cups
- Measure out the required amount of mini marshmallows.
- Place the mini marshmallows in the large microwave-safe bowl.
- Set the microwave to high power.
- Microwave the marshmallows for 30 seconds.
- Remove the bowl from the microwave and stir the marshmallows thoroughly with a rubber spatula or wooden spoon.
- Return the bowl to the microwave and heat for another 30 seconds.
- Remove and stir again, assessing the consistency of the marshmallows.
- Continue microwaving in 30-second intervals, stirring after each interval, until the marshmallows are fully melted and puffed.
- Once the marshmallows are completely melted, measure out the required amount of milk.
- Gradually add the milk to the melted marshmallows, stirring constantly to combine.
- Mix until the milk is fully incorporated and the mixture is smooth and homogeneous.
- Carefully pour the marshmallow mixture over the prepared graham cracker crust in the baking pan.
- Use a spatula to spread the mixture evenly across the entire surface of the crust.
- Gently tap the pan on the counter a few times to remove any air bubbles and ensure an even layer.
- Allow the marshmallow layer to cool at room temperature until it is completely set. This may take 1-2 hours.
Step 3: Prepare the Caramel Layer
- Gather the necessary equipment:
- Large microwave-safe bowl
- Microwave
- Rubber spatula or wooden spoon
- Measuring cups
- Measure out the required amount of caramel bits.
- Place the caramel bits in the large microwave-safe bowl.
- Set the microwave to high power.
- Microwave the caramel bits for 30 seconds.
- Remove the bowl from the microwave and stir the caramel thoroughly with a rubber spatula or wooden spoon.
- Return the bowl to the microwave and heat for another 30 seconds.
- Remove and stir again, assessing the consistency of the caramel.
- Continue microwaving in 30-second intervals, stirring after each interval, until the caramel is completely melted and smooth.
- Once the caramel is fully melted and has a smooth consistency, carefully pour it over the set marshmallow layer in the baking pan.
- Use a spatula to spread the caramel evenly across the entire surface of the marshmallow layer.
- Gently tilt the pan in different directions to ensure the caramel covers the entire surface evenly.
- Allow the caramel layer to cool at room temperature until it is completely set. This may take 2-3 hours.
Step 4: Add the Butterfinger Layer
- Gather the necessary equipment:
- Measuring cups
- Knife (optional)
- Ensure that the caramel layer is completely set and cool to the touch.
- Measure out the required amount of Butterfinger Bites.
- If using whole Butterfinger bars, unwrap them and chop them into small, bite-sized pieces using a sharp knife.
- Carefully sprinkle the Butterfinger Bites or chopped pieces evenly over the entire surface of the set caramel layer.
- Use your hands to gently press the Butterfinger pieces into the caramel layer, ensuring they adhere well.
- Make sure the Butterfinger layer is evenly distributed across the entire surface of the bars.
Step 5: Chill and Cut
- Gather the necessary equipment:
- Refrigerator
- Sharp knife
- Cutting board
- Plastic wrap or aluminium foil
- Cover the baking pan with plastic wrap or aluminium foil.
- Place the covered pan in the refrigerator.
- Chill the bars for at least 30 minutes to allow all the layers to set firmly.
- After chilling, remove the pan from the refrigerator.
- Lift the entire dessert out of the pan using the parchment paper overhang.
- Place the dessert on a cutting board.
- Using a sharp knife, cut the dessert into bars of desired size.
- For clean cuts, dip the knife in hot water and wipe it dry between each cut.
- If the bars are too firm to cut easily, let them sit at room temperature for 5-10 minutes before cutting.
- Once cut, arrange the bars on a serving platter or store them in an airtight container.
Tips
- To ensure the bars cut cleanly:
- Refrigerate them for at least 30 minutes before cutting.
- Use a sharp, straight-edged knife for precise cuts.
- Clean the knife blade between each cut to prevent the layers from smearing.
- If the caramel or marshmallow layers start to stick to your knife while cutting:
- Fill a tall glass with hot water.
- Dip the knife blade into the hot water for a few seconds before each cut.
- Quickly wipe the blade dry with a clean tea towel.
- Make the cut while the blade is still warm.
- Repeat this process for each cut to maintain clean, precise edges.
- For optimal storage and freshness:
- Store the bars in an airtight container to prevent them from drying out or absorbing odours from the refrigerator.
- Place a sheet of parchment paper between layers if stacking the bars to prevent them from sticking together.
- Keep the container in the refrigerator for up to 5 days.
- When ready to serve, remove the desired number of bars from the refrigerator.
- Allow the bars to come to room temperature for about 15-20 minutes before serving for the best texture and flavour.
- If transporting the bars, keep them chilled until just before serving to maintain their structure.