Butterfinger Caramel Crunch Bars

For the Bars

• 4 cups Rice Krispies cereal (or cornflakes for extra crunch)
• 1 cup light corn syrup
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 8 fun-size Butterfinger candy bars, crushed
• 1 cup caramel bits (or 20 wrapped caramels, unwrapped)
• 2 tbsp milk
• 1½ cups milk chocolate chips (or semi-sweet for a darker flavor)

Optional Add-Ins & Substitutions

• Use almond or sunflower butter for a nut-free option.
• Substitute caramel bits with dulce de leche or butterscotch chips.
• For gluten-free: use certified GF cereal and candy.

🧈 Step 1: Prepare the Base

1. Line a 9×13-inch baking dish with parchment paper.
2. In a large saucepan over medium heat, combine sugar and corn syrup.
3. Stir constantly until sugar dissolves and mixture begins to bubble.
4. Remove from heat and immediately stir in peanut butter until smooth.

🍯 Step 2: Mix the Crunch

1. Add the cereal and half of the crushed Butterfinger pieces into the warm mixture.
2. Stir gently until evenly coated.
3. Press the mixture firmly into the prepared pan using a greased spatula or wax paper.

🍫 Step 3: Make the Caramel Layer

1. In a microwave-safe bowl, combine caramel bits and milk.
2. Heat in 30-second intervals, stirring in between, until melted and smooth.
3. Pour caramel evenly over the cereal layer and spread gently with a spatula.

🍬 Step 4: Chocolate Topping

1. Melt chocolate chips in the microwave (30-second bursts) or using a double boiler.
2. Pour over the caramel layer and spread evenly.
3. Sprinkle remaining crushed Butterfinger candy on top.

⏱ Step 5: Chill and Slice

1. Let the bars cool at room temperature for 15 minutes.
2. Transfer to the fridge for at least 30 minutes to firm up.
3. Slice into squares using a sharp knife.
4. Serve chilled or at room temperature.

💡 Pro Tips

1. Don’t overheat the caramel — gentle heat keeps it silky and prevents clumping.
2. Use a silicone spatula — makes spreading layers easier without sticking.
3. Crush Butterfingers finely for a more uniform crunch throughout the bars.

🎨 Variations

• Peanut Butter Lovers: Add a drizzle of melted peanut butter on top.
• White Chocolate Twist: Replace the top layer with melted white chocolate for contrast.
• Nut-Free Crunch: Use crushed pretzels instead of Butterfingers.
• Holiday Remix: Sprinkle crushed candy canes or red/green M&Ms for festive flair.

Q1: Can I make Butterfinger Caramel Crunch Bars ahead of time?
Yes! They keep beautifully in the fridge for up to a week or in the freezer for two months.

Q2: What’s the best way to crush Butterfingers?
Place them in a sealed zip bag and crush with a rolling pin for even texture.

Q3: Can I use homemade caramel instead of store-bought?
Absolutely. Just make sure it’s thick enough to set once cooled.

Q4: How do I keep the chocolate layer from cracking?
Slice the bars at room temperature — the chocolate will flex instead of breaking.

Q5: Can I use a different candy bar?
Yes! Try Reese’s, Snickers, or Heath bars for fun variations.

Q6: Are these Butterfinger Caramel Crunch Bars gluten-free?
Use gluten-free cereal and candy to make the recipe safe for GF diets.