Description
These Butterfinger Caramel Bars are a delightful no-bake treat combining a crunchy graham cracker base with gooey marshmallows, rich caramel, and a generous topping of chopped Butterfinger candies and semi-sweet chocolate drizzle. Perfect for a quick, indulgent snack or dessert that sets easily in the refrigerator.
Ingredients
Scale
Base and Topping
- 6 1/2 graham crackers
- 2 cups mini marshmallows
- 1 (10 oz) bag Butterfinger Bites, coarsely chopped
- 2 oz semi-sweet chocolate (for drizzle)
Caramel Layer
- 1 (11 oz) bag Caramel bits
- 2 Tbsp milk
Instructions
- Prepare the Pan: Line a 9×9 inch baking pan with foil, leaving enough foil hanging over the edges to easily lift out the bars later. Spray the foil with cooking spray to prevent sticking.
- Add Graham Cracker Base: Arrange the graham crackers at the bottom of the pan, breaking pieces as needed to fit evenly and cover the entire base.
- Sprinkle Marshmallows: Evenly distribute the mini marshmallows over the graham cracker layer.
- Melt Caramel: In a microwave-safe bowl, combine the caramel bits and milk. Microwave on high for 1 minute, stir well, then continue heating in 30-second intervals until completely melted and smooth.
- Coat Marshmallows with Caramel: Pour the melted caramel mixture over the marshmallows. Gently spread it out to coat evenly—the marshmallows will soften slightly, which is expected. Make sure the caramel sticks well to the graham cracker base.
- Add Butterfinger Layer: Sprinkle the coarsely chopped Butterfinger bits over the caramel-coated marshmallows. Press down lightly to embed the candies into the sticky mixture.
- Melt Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate on high in 30-second intervals, stirring in between, until smooth and fully melted.
- Drizzle Chocolate: Drizzle the melted semi-sweet chocolate over the top of the Butterfinger layer for added flavor and decoration.
- Chill to Set: Place the pan in the refrigerator for about 1 hour or until the bars are firm and set.
- Serve: Once set, lift the bars out of the pan using the foil edges and cut into 12 servings. Serve and enjoy!
Notes
- For easier cutting, warm the knife slightly before slicing the bars.
- You can substitute mini marshmallows with regular marshmallows chopped into smaller pieces.
- If you prefer a softer chocolate drizzle, mix a teaspoon of vegetable oil into the melted chocolate before drizzling.
- Store leftover bars in an airtight container in the refrigerator to maintain freshness.
