Gooey caramel, crumbly graham crackers, fluffy mini marshmallows, and those irresistible peanut butter-chocolate crunch bites layered into one pan, that's exactly what these Butterfinger Caramel Crunch Bars are. I made them the first time on a rainy Tuesday night when I needed something sweet and fast, and I couldn't believe how good they turned out with barely any effort at all. No oven, no fuss, and a chocolate drizzle on top that makes them look like you spent way more time than you did.
If you love easy, crowd-pleasing treats, you'll probably also adore The Best Frozen S'mores Recipe and these Healthy Strawberry Yogurt Clusters, both just as quick and satisfying. And if you're in a cozy fall baking mood, The Best Pumpkin Cranberry Muffins deserve a spot on your counter too.
Why You'll Love This Butterfinger Caramel Crunch Bars
These no-bake Butterfinger Caramel Crunch Bars hit every note you want in a dessert bar. Here's what makes them so good.
No oven needed. The whole recipe comes together with a microwave and a fridge. That's it.
Five main ingredients. Graham crackers, marshmallows, caramel, Butterfinger bites, and chocolate. Simple, affordable, and easy to find at any grocery store.
Crowd-friendly. Cut them into 16 squares and they're ready to share at parties, potlucks, or holiday cookie exchanges. They also hold up well in the fridge for days.
That texture. Crunchy base, chewy caramel, soft marshmallow, and crispy Butterfinger bits, all in one bite. It's layered in the best way.
Jump to:
- Why You'll Love This Butterfinger Caramel Crunch Bars
- Ingredient For Butterfinger Caramel Crunch Bars
- How to Make Butterfinger Caramel Crunch Bars
- Substitutions your Butterfinger Caramel Crunch Bars
- Equipment For Butterfinger Caramel Crunch Bars
- How to Store These Butterfinger Caramel Crunch Bars
- Serving Ideas
- Expert Tips
- FAQ
- Related
- Pairing
- Butterfinger Caramel Crunch Bars
Ingredient For Butterfinger Caramel Crunch Bars
Everything is simple and easy to find at any grocery store.
See Recipe Card Below This Post For Ingredient Quantities
- Graham crackers : These form the crunchy, slightly sweet base of the bars. Crushing them finely gives a more cohesive bottom layer that holds together when cut.
- Mini marshmallows : Scattered over the graham cracker base, these create a soft, pillowy middle layer that gets cozy under the warm caramel. They add sweetness and a fun chew.
- Caramel bits : These melt down into a smooth, gooey caramel that binds everything together. Using caramel bits instead of unwrapping individual caramels saves a lot of time.
- Milk : A small splash that helps the caramel melt evenly and stay smooth. Don't skip it or the caramel can seize up.
- Butterfinger bites : The star of the show. Their peanut buttery, honeycomb crunch is exactly what makes these bars unique. Coarsely chopping them gives you pieces of different sizes, which adds to the texture.
- Semi-sweet chocolate : Drizzled over the top for a finishing touch. It adds a slight bitterness that balances the sweetness of the caramel beautifully.
How to Make Butterfinger Caramel Crunch Bars
Follow these steps and you'll have a perfect pan of bars in no time.
Prepare your pan: Line a 9x9-inch baking pan with foil and coat it generously with cooking spray. The foil makes lifting and cutting the bars much easier later.
Add the graham cracker base: Spread the crushed graham crackers evenly across the bottom of the prepared pan, pressing them lightly so they form a solid base layer.
Scatter the marshmallows: Pour the mini marshmallows over the graham cracker layer, spreading them out so they're fairly even across the whole surface.
Melt the caramel: In a microwave-safe bowl, combine the caramel bits and 2 tablespoons of milk. Microwave in 30-second intervals, stirring between each, until fully melted and smooth, usually around 2 to 3 minutes total. Pour the warm caramel over the marshmallow layer right away.
Press in the Butterfinger pieces: While the caramel is still warm, scatter the coarsely chopped Butterfinger bites across the top and press them gently into the caramel so they stick and set properly.
Drizzle with chocolate: Melt the 2 oz of semi-sweet chocolate in short microwave bursts, stirring often, and drizzle it over the top in a back-and-forth motion for that pretty finishing look.
Chill until firm: Place the pan in the refrigerator and chill for 1 hour, until the bars are firm and fully set. Once chilled, lift the bars out using the foil, cut into 16 squares, and serve.
Substitutions your Butterfinger Caramel Crunch Bars
Graham crackers: Digestive biscuits or vanilla wafers work well if you don't have graham crackers on hand. The flavor shifts slightly but the texture stays similar.
Caramel bits: Unwrapped soft caramel squares melt just as well. You'll need about 11 oz and a little extra patience unwrapping them.
Butterfinger bites: Baby Ruth bites or crushed full-size Butterfingers both work. You can also try Heath toffee bits for a different crunch.
Semi-sweet chocolate: Milk chocolate or white chocolate both work for the drizzle. White chocolate gives a sweeter, creamier finish and looks gorgeous over the caramel.
Mini marshmallows: Regular-size marshmallows cut into small pieces work in a pinch, though they won't distribute quite as evenly.
Equipment For Butterfinger Caramel Crunch Bars
- 9x9-inch baking pan
- Foil
- Cooking spray
- Microwave-safe bowl
- Spatula
- Knife
How to Store These Butterfinger Caramel Crunch Bars
At room temperature: Store in an airtight container for up to 5 days. They stay chewy and delicious, though in warmer kitchens the fridge is a safer bet.
In the fridge: These keep well chilled and actually get a little firmer, which some people prefer. Let them sit out for about 10 minutes before serving so the caramel softens to its best chewy texture.
In the freezer: Wrap bars individually in plastic wrap, then store in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight or on the counter for about 30 minutes.
Serving Ideas
With cold milk. A tall glass of cold milk alongside one of these bars is a classic combo. The richness of the caramel and chocolate loves a cold, creamy contrast.
On a holiday dessert tray. These bars look beautiful cut into squares and arranged with other festive holiday desserts like chocolate truffles or sprinkle cookies.
Crumbled over vanilla ice cream. Break a bar into chunks and scatter them over a scoop of vanilla ice cream for a quick sundae that's honestly really good.
As an after-school snack. Cut them smaller and pack them into little bags. Kids go absolutely wild for these, and they travel well.
Expert Tips
Crush the graham crackers fine. Big chunks make the base crumbly and hard to cut. A zip-top bag and a rolling pin, or a food processor, both get the job done.
Don't let the caramel cool before pouring. Work quickly once the caramel is melted. If it starts to thicken, the marshmallows won't get covered properly and the Butterfinger pieces won't stick.
Press the Butterfinger pieces in firmly. Give them a light press into the warm caramel so they're anchored. This keeps them from falling off when you cut and serve the bars.
Use foil, not just parchment. Foil molds to the pan better and makes lifting the entire slab out in one clean piece for neat cuts.
Let them sit 10 minutes before serving. Straight from the fridge, the caramel is quite firm. A short rest brings the texture to that perfect chewy, gooey spot.
FAQ
How do they make Butterfinger Caramel Crunch Bars?
Butterfinger Caramel Crunch Bars get their signature crunch from a brittle, flaky peanut butter-flavored candy center made from a cooked sugar and corn syrup mixture that's pulled and folded to create thin, crispy layers. It's similar to honeycomb or peanut brittle in structure. That's why even in a no-bake candy bar recipe like this, the Butterfinger pieces hold up and stay crunchy under the caramel.
What is the caramel crunch topping made of?
In this Butterfinger Caramel Crunch Bars, the caramel layer is made from melted caramel bits and a small splash of milk. It melts into a smooth, pourable sauce that coats the marshmallows and binds the chopped Butterfinger pieces in place. Once chilled, it firms up into a thick, chewy layer that's hard to resist.
Did Butterfinger Crisp get discontinued?
Yes, Butterfinger Caramel Crunch Bars, which was a wafer-layered version of the original bar, was discontinued in the United States. The classic Butterfinger bar is still widely available, and for recipes like this one, Butterfinger bites work especially well because they're already bite-sized and easy to chop.
What exactly is the inside of a Butterfinger?
The inside of a Butterfinger Caramel Crunch Bars is a layered, flaky peanut butter candy core coated in a chocolatey shell. The center is made by cooking sugar and corn syrup to a high temperature, mixing in peanut butter, and then working the mixture until it develops that crackly, thin-layered texture. It's not quite peanut butter, not quite toffee, but somewhere deliciously in between. That unique quality is exactly what makes these Butterfinger Caramel Crunch Bars so addictive.
Related
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Pairing
These are my favorite dishes to serve with Butterfinger Caramel Crunch Bars
Butterfinger Caramel Crunch Bars
Ingredients
- 6 ½ sheets graham crackers crushed finely for base layer
- 2 cups mini marshmallows soft, room temperature
- 1 11 oz bag caramel bits (for melting)
- 2 tablespoons milk to thin caramel
- 1 10 oz bag Butterfinger bites (coarsely chopped)
- 2 oz semi-sweet chocolate melted for drizzle
Instructions
- Line a 9×9-inch pan with foil and lightly spray with cooking spray.
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Evenly spread the crushed graham crackers to form the bottom layer.
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Sprinkle mini marshmallows over the graham cracker layer.
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Microwave the caramel bits with milk in 30-second intervals, stirring until fully melted, then pour evenly over the marshmallows.
- Gently press the chopped Butterfinger bites into the warm caramel layer.
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Drizzle the melted chocolate over the top of the bars.
- Chill the bars in the refrigerator for 1 hour until firm. Cut into 16 squares and serve.
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