Description
Butterfinger Caramel Crunch Bars: A delicious treat made with Butterfinger candy, gooey caramel, and crispy rice cereal. Perfect for snacking or sharing!
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ teaspoon salt
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- ⅔ cup (160ml) heavy cream
- 4 tablespoons (56g) unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (250g) creamy peanut butter
- 1 cup (200g) granulated sugar
- ⅓ cup (80ml) light corn syrup
- 2 tablespoons water
- ¼ teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
- 2 tablespoons (28g) unsalted butter
Instructions
- Step 1: Prepare the Shortbread Base Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the salt, then gradually incorporate the flour, mixing until just combined. Press this mixture evenly into the prepared pan using the back of a measuring cup for a smooth surface. Bake for 18-20 minutes until the edges are lightly golden. Cool completely in the pan.
- Step 2: Create the Caramel Layer In a medium saucepan, combine sugar and water over medium heat, swirling occasionally (don’t stir!) until the sugar dissolves and turns amber, about 8-10 minutes. Meanwhile, warm the heavy cream in the microwave for 30 seconds. Once the sugar mixture reaches a deep amber color, carefully add the warm cream—it will bubble vigorously, so stand back! Stir in the butter, vanilla, and salt until smooth. Pour this luxurious caramel over the cooled shortbread and refrigerate until set, about 1 hour.
- Step 3: Make the Butterfinger Crunch Line a separate baking sheet with parchment paper. In a medium saucepan, combine sugar, corn syrup, and water. Bring to a boil over medium heat without stirring until the mixture reaches 290°F (143°C) on a candy thermometer. Remove from heat and quickly stir in the peanut butter and salt until well combined. Immediately spread this mixture onto the prepared baking sheet in a thin layer. Allow to cool completely, then break into chunks and pulse in a food processor until you have coarse crumbs. Sprinkle these crumbs evenly over the set caramel layer, pressing gently to adhere.
- Step 4: Add the Chocolate Topping In a microwave-safe bowl, combine chocolate chips and butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Pour this glossy chocolate over the Butterfinger layer, spreading it evenly with an offset spatula. If desired, sprinkle with flaky sea salt while the chocolate is still warm. Refrigerate the Butterfinger Caramel Crunch Bars for at least 2 hours before cutting into squares.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 25g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg