Description

These Butterfinger Caramel Bars are a rich, gooey dessert loaded with crushed Butterfinger candy bars, buttery caramel, and a soft cookie-like base. They’re super easy to make and perfect for parties, holidays, or whenever you’re craving something sweet and crunchy.

Ingredients

1 box yellow cake mix (15.25 oz)
1/2 cup (1 stick) unsalted butter, melted
1/3 cup evaporated milk
1 (11 oz) bag caramels, unwrapped
1/3 cup evaporated milk (for caramel)
1 1/2 cups Butterfinger candy bars, crushed
1/2 cup semisweet chocolate chips (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
In a mixing bowl, combine the cake mix, melted butter, and 1/3 cup evaporated milk. Stir until a soft dough forms.
Press half of the dough evenly into the bottom of the prepared pan. Bake for 8–10 minutes.
While the crust bakes, melt the caramels with the remaining 1/3 cup evaporated milk in a saucepan over low heat. Stir constantly until smooth.
Remove crust from the oven. Pour the caramel sauce over the baked layer, spreading it evenly.
Sprinkle crushed Butterfinger bars evenly over the caramel layer.
Drop spoonfuls of the remaining dough on top. It won’t cover everything, and that’s okay—it will spread during baking.
Sprinkle chocolate chips on top if using.
Return to the oven and bake for another 20–22 minutes, until the top is golden and set.
Let cool completely before cutting into bars.

Notes

For easier slicing, chill the bars for 30 minutes after cooling.
You can double the Butterfinger amount for an extra crunchy topping.
Store leftovers in an airtight container at room temperature for up to 4 days.

Nutrition

Serving Size: 1 bar
Calories: 230
Sugar: 21g
Sodium: 180mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg