Butterfinger Caramel Crunch Bars (Print version)

Buttery graham crust, chewy caramel, crisp Butterfinger pieces, and a chocolate peanut butter topping in easy dessert bars.

# Ingredients:

For the crust

01 - 2 cups (200 g) graham cracker crumbs
02 - 1/2 cup (113 g) unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon fine salt

For the caramel crunch layer

05 - 11 oz (312 g) soft caramel candies or caramel bits, unwrapped
06 - 1/3 cup (100 g) sweetened condensed milk
07 - 2 tablespoons unsalted butter
08 - 1 teaspoon vanilla extract
09 - 1 1/2 cups (about 170 g) chopped Butterfinger candy bars, divided
10 - 1 cup (28 g) crisp rice cereal

For the chocolate topping

11 - 1 1/2 cups (255 g) semi-sweet chocolate chips
12 - 2 tablespoons creamy peanut butter
13 - 1/4 teaspoon flaky sea salt, optional

# Instructions:

01 - Heat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides.
02 - Mix graham cracker crumbs, melted butter, sugar, and fine salt until evenly moistened. Press firmly into the prepared pan and bake for 8-10 minutes, until lightly fragrant. Cool for 5 minutes.
03 - Combine caramels, sweetened condensed milk, and butter in a medium saucepan over low heat. Stir often until smooth, 5-7 minutes. Remove from the heat and stir in vanilla.
04 - Pour the warm caramel over the crust and spread evenly. Sprinkle 1 cup of chopped Butterfinger and the crisp rice cereal over the caramel, then press gently so the pieces stick.
05 - Melt chocolate chips and peanut butter together in the microwave in 20-second bursts, stirring between each burst, until smooth. Spread a thin layer over the bars.
06 - Sprinkle the remaining chopped Butterfinger and flaky salt over the top. Refrigerate for at least 90 minutes, then lift from the pan and cut into 24 bars with a warm dry knife.

# Good to know:

01 - Chilling time is at least 90 minutes and is not included in the cook time.
02 - For cleaner cuts, let the chilled slab sit at room temperature for 8-10 minutes before slicing.
03 - Store covered in the refrigerator for up to 5 days.

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