Ingredients:
For the Crust:
2 cups all-purpose flour
1/2 cup granulated sugar
1 cup unsalted butter, melted
For the Caramel Layer:
1 cup unsalted butter
1 cup brown sugar
1/4 cup light corn syrup
1/4 cup sweetened condensed milk
1 teaspoon vanilla extract
For the Topping:
1 cup crushed Butterfinger candy bars
1 cup semisweet chocolate chips
Directions:
Prepare the Crust:
Preheat the oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper.
In a mixing bowl, combine the flour, granulated sugar, and melted butter. Mix until well combined.
Press the mixture evenly into the bottom of the prepared baking dish.
Bake for 20 minutes or until lightly golden. Let it cool completely.
Make the Caramel Layer:
5. In a saucepan over medium heat, melt the butter. Add the brown sugar, corn syrup, and sweetened condensed milk.
6. Bring the mixture to a boil, stirring constantly. Continue to boil for 5-7 minutes until it thickens and turns a caramel color.
7. Remove from heat and stir in the vanilla extract.
8. Pour the caramel over the cooled crust, spreading it evenly.
Add the Topping:
9. Sprinkle the crushed Butterfinger candy bars over the caramel layer.
10. Melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
11. Drizzle the melted chocolate over the Butterfinger layer.
Chill and Serve:
12. Refrigerate the bars for at least 2 hours or until the chocolate is set.
13. Cut into squares and serve.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 45 minutes (including chilling) | Kcal: 320 per serving | Servings: 24 bars
Notes :
For easier cutting, dip your knife in hot water and wipe dry between cuts.
Store the bars in an airtight container at room temperature for up to a week.
You can substitute the Butterfinger candy with your favorite candy bar for a different flavor.
