Butterfinger Caramel Bars Recipe (Print version)

Crunchy graham cracker bars layered with melted marshmallows, gooey caramel, chopped Butterfinger, and a quick chocolate drizzle.

# Ingredients:

For the bars

01 - 6 1/2 full graham cracker sheets, broken as needed to fit the pan
02 - 2 cups (100 g) mini marshmallows
03 - 1 bag (11 oz or 312 g) caramel bits
04 - 2 tablespoons milk
05 - 1 bag (10 oz or 283 g) Butterfinger Bites or chopped Butterfinger bars
06 - 2 oz (57 g) semi-sweet chocolate, chopped or chips
07 - Pinch flaky salt, optional

# Instructions:

01 - Line a 9x9-inch pan with foil or parchment, leaving overhang on two sides. Lightly coat with nonstick spray.
02 - Arrange the graham crackers in a single tight layer on the bottom of the pan. Break pieces to fill gaps.
03 - Scatter the mini marshmallows evenly over the graham crackers.
04 - Combine caramel bits and milk in a microwave-safe bowl. Microwave for 1 minute, stir, then heat in 30-second bursts until smooth.
05 - Pour the warm caramel over the marshmallows. Gently spread to the edges so the marshmallows are lightly coated and starting to soften.
06 - Sprinkle chopped Butterfinger over the caramel and press lightly so the pieces stick.
07 - Melt the semi-sweet chocolate in short microwave bursts, stirring until smooth. Drizzle over the top and add flaky salt if using.
08 - Refrigerate for at least 1 hour, or until firm. Lift from the pan and cut into 12 bars with a sharp knife.

# Good to know:

01 - Hands-on time is about 20 minutes, plus at least 1 hour of chilling.
02 - Cut the bars cold for the neatest squares.
03 - Store covered in the refrigerator for up to 5 days.

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