Butterfinger Bars
User Reviews
5
Butterfinger Bars
Description
The recipe begins by pulverizing graham crackers into fine crumbs to create the foundation. These crumbs blend with sweetened condensed milk and melted butter to produce a moist, sticky dough. Chopped Butterfinger candy bars are folded into this mixture, giving bursts of peanut butter and chocolate flavor within the base layer. The dough is pressed into a parchment-lined pan to form an even crust.
Milk chocolate is melted slowly and poured over the crust, spreading evenly to form a smooth, rich top layer. Additional chopped Butterfinger pieces are sprinkled atop the chocolate while warm, adding crunch and decorative texture. The bars chill in the refrigerator or freezer to firm up before slicing.
These bars balance the sweet and salty qualities of the candy with the buttery crust and creamy chocolate coating, making an indulgent treat suitable for dessert or snacks. The recipe uses standard pantry ingredients with Butterfinger candy to create a no-bake style confection after chilling.
Ingredients
- 14.4 ounces * graham crackers
- (1) ounce can sweetened condensed milk
- 1/2 cup butter (melted)
- 10.2 ounces Butterfinger candy bars chopped
- 1 1/4 cups milk chocolate
Instructions
- Place the graham crackers in a food processor and pulse until it is fine crumbs. If you don't have a food processor, place the graham crackers in a large Ziploc bag and crush them with a rolling pin.
- Add 1 can of sweetened condensed milk and melted butter and mix until combined. Fold in 7 ounces of chopped butterfinger bars, reserving the remaining for the topping. Pour into a parchment paper lined 9 x 13 or 7 x 11 pan. Spread to the edges and press down into the pan. The dough may be sticky so you can butter your hands to keep them from sticking.
- Pour the chocolate in a microwave-safe bowl. Melt the milk chocolate in a microwave-safe bowl in 30-second increments at 50% power until completely melted. You can use milk chocolate chips, milk chocolate bars, or milk chocolate melting wafers. Pour over the crust and spread evenly to the corners. Sprinkle the remaining chopped butterfinger candy bars on top of the chocolate.
- Place the refrigerator for 30 minutes or the freezer for 15 minutes to set the chocolate. Once the chocolate is set, cut them into squares.
Notes
- Finely ground graham crackers give the best texture for the crust layer.
- Use canned sweetened condensed milk, not evaporated milk, for the correct sweetness and consistency.
- Salted butter adds a balanced sweet and salty flavor, but unsalted butter can be used for a milder taste.
- Chopped Butterfinger bars in both the crust and topping enhance the candy flavor throughout.
- Store the bars in an airtight container at room temperature or refrigerated to maintain freshness.
User Reviews
Overall Rating
5
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