Homemade Butterfinger Caramel Crunch Bars
Indulgent treat with a rich caramel layer, crispy texture, and creamy chocolate coating.
Equipment
- Saucepan
- Mixing Bowl
- Baking Pan
Ingredients
Ingredients
- 1/2 cup Unsalted Butter Adds richness and depth to the bars.
- 1 cup Granulated Sugar Used to create the caramel.
- 1/3 cup Light Corn Syrup Prevents crystallization in the caramel.
- 1/2 cup Sweetened Condensed Milk Adds creaminess to the caramel layer.
- 1 cup Semi-Sweet Chocolate Chips Used to coat the bars.
- 1/2 cup Creamy Peanut Butter Gives the bars their signature flavor.
- 4 cups Crispy Rice Cereal Provides the crunchy texture.
- 1 teaspoon Vanilla Extract Enhances the flavors of the bars.
Instructions
- Line a 9x13-inch baking pan with parchment paper.
- Melt the butter in a saucepan over medium heat.
- Add sugar and corn syrup, stirring until boiling.
- Reduce heat and stir for 5 minutes, then remove from heat.
- Stir in sweetened condensed milk and peanut butter until smooth.
- Return to low heat and cook for an additional 3-5 minutes until thickened.
- Pour caramel mixture over crispy rice cereal and fold gently.
- Press mixture into the prepared baking pan.
- Melt chocolate chips and pour over the pressed mixture.
- Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
- Lift bars out using parchment paper and cut into squares.
Notes
Store leftovers in an airtight container at room temperature for up to a week.