Description

These Butterfinger Caramel Bars are rich, gooey, and packed with sweet, crunchy goodness! A soft cookie crust is layered with creamy caramel, crushed Butterfinger candy, and a drizzle of chocolate. They’re a crowd-pleasing treat that’s perfect for parties, bake sales, or whenever you’re craving something indulgent.

Ingredients

1 (15.25 oz) box yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
1 egg
1 (11 oz) bag of caramel bits or 1 package wrapped caramels
2 tablespoons milk or heavy cream
2 cups chopped Butterfinger candy bars (about 6 fun size bars)
3/4 cup semi-sweet chocolate chips
Optional: flakey sea salt for topping

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Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
In a medium bowl, mix together the cake mix, melted butter, and egg until a soft dough forms.
Press the dough evenly into the bottom of the prepared pan. Bake for 15 minutes.
While the crust bakes, melt caramel bits with milk in a small saucepan over low heat, stirring constantly until smooth.
Remove the crust from the oven and pour the melted caramel over it. Spread evenly.
Sprinkle the chopped Butterfinger pieces over the caramel layer.
Return to the oven and bake for an additional 10–12 minutes.
Remove from oven and immediately sprinkle chocolate chips on top. Let sit for 1–2 minutes, then gently spread the melted chocolate over the top.
Let bars cool completely before cutting. Chill in the fridge for quicker setting.

Optionally, sprinkle with a pinch of flakey sea salt before serving.

Notes

You can use a chocolate cake mix instead of yellow for a double-chocolate twist.
For easier cutting, chill bars before slicing and wipe your knife clean between cuts.
These store well in an airtight container at room temperature for up to 5 days.