Description
Get ready for a sweet little miracle — no oven required! These dreamy Butterfinger Bars combine rich, melted caramel, gooey marshmallows, and that unforgettable Butterfinger crunch in one ridiculously easy dessert. They come together so quickly, you’ll wonder why you ever bothered baking anything at all.
I first discovered this combo after spotting Butterfinger bites tucked away near the candy aisle in tiny boxes (not the big bags!). It felt like a little sign from the dessert gods, and let’s just say — it totally delivered.
Ingredients
Scale
- 6 ½ graham crackers, for a crisp, golden base
- 2 cups mini marshmallows, soft and fluffy pockets of sweetness
- 1 (11 oz) bag caramel bits, the heart of that gooey caramel layer
- 2 tablespoons milk, to smooth out the melted caramel
- 1 (10 oz) bag Butterfinger Bites, chopped roughly for that signature crunch
- 2 ounces semi-sweet chocolate, melted and ready for the grand drizzle finale
Instructions
- Prep the Pan:
- Grab a 9×9-inch square pan and line it with foil, leaving a little overhang on the sides for easy lifting later. Give it a quick spritz of cooking spray so nothing sticks.
- Build the Base:
- Lay your graham crackers neatly along the bottom, breaking them up where needed so they fit snugly — think of it as your crispy foundation layer.
- Add the Marshmallows:
- Toss those mini marshmallows evenly across the graham crackers. Don’t worry if they’re not perfectly even; they’ll melt down beautifully later.
- Melt the Caramel:
- In a microwave-safe bowl, combine your caramel bits with the milk. Heat for one minute, give it a good stir, and then continue microwaving in 30-second bursts until the mixture turns silky smooth.
- Pro Tip: Keep stirring between intervals — caramel loves to burn when left alone too long.
- Pour the Caramel Layer:
- Once melted, slowly drizzle the caramel all over the marshmallows. Use a spatula or the back of a spoon to gently spread it out. The marshmallows will soften just a bit — that’s exactly what you want.
- Add the Butterfinger Magic:
- Now comes the fun part! Sprinkle your chopped Butterfinger Bites across the top and press them gently into the caramel so they stick.
- Melt the Chocolate:
- Pop your chocolate into another microwave-safe bowl and heat it in 30-second intervals, stirring until it’s smooth and glossy.
- Drizzle Like a Pro:
- Use a fork or piping bag to drizzle that melted chocolate across the top of your bars. It doesn’t have to be perfect — a little artistic chaos looks delicious.
- Chill Time:
- Slide the pan into the fridge for about an hour, or until the bars have firmed up and the layers have set.
- Slice & Serve:
- Once chilled, lift the foil out of the pan and place it on a cutting board. Slice into neat squares (or not-so-neat ones — no judgment) and get ready to impress your taste testers.
Notes
- Don’t rush the chilling time! The layers need that hour to firm up just right.
- Too firm? Let them sit out for 5–10 minutes before serving to make the caramel extra chewy.
- Make it your own: Try swapping Butterfinger for Reese’s Cups or Heath bits if you’re feeling adventurous.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts