No Bake Butterfinger Caramel Bars (Print version)
Crunchy, gooey no-bake bars with a peanut butter graham crust, caramel, crushed Butterfinger candy, and a chocolate top.
# Ingredients:
For the crust
01 -
2 cups (200 g) fine graham cracker crumbs
02 -
1 cup (120 g) powdered sugar
03 -
3/4 cup (190 g) creamy peanut butter
04 -
1/2 cup (113 g) unsalted butter, melted
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon fine salt
For the caramel candy layer
07 -
11 oz (312 g) soft caramels, unwrapped
08 -
3 tablespoons heavy cream
09 -
1 1/2 cups (170 g) chopped Butterfinger candy bars, divided
For the chocolate topping
10 -
1 1/2 cups (255 g) semisweet chocolate chips
11 -
1 teaspoon coconut oil or shortening
12 -
Flaky sea salt, optional
# Instructions:
01 -
Line an 8-inch square pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment if your caramel tends to stick.
02 -
Mix graham cracker crumbs, powdered sugar, peanut butter, melted butter, vanilla, and fine salt until evenly moistened. Press firmly into the pan in an even layer.
03 -
Place caramels and heavy cream in a microwave-safe bowl. Heat in 20-second bursts, stirring after each, until smooth and pourable.
04 -
Pour the caramel over the crust and spread it to the edges. Sprinkle 1 cup of the chopped Butterfinger over the caramel and press lightly.
05 -
Melt chocolate chips with coconut oil in 20-second bursts, stirring until glossy. Spread over the candy layer, then top with the remaining Butterfinger and flaky salt if using.
06 -
Refrigerate until firm, about 2 hours. Lift the bars from the pan and let stand for 5-10 minutes before slicing into 16 squares.
# Good to know:
01 -
Chill time is about 2 hours and is not included in the cook time.
02 -
Best served cold or slightly cool for clean edges.