Butterfinger Caramel Crunch Bars
This recipe for Butterfinger Caramel Crunch Bars is a delightful treat that's both easy to make and satisfyingly sweet. Here's a breakdown of the process:
Ingredients:
- 6 ½ sheets of graham crackers
- 2 cups mini marshmallows
- 1 (11 oz) bag of caramel bits (or unwrapped caramels)
- 2 tablespoons milk
- 1 (10 oz) bag Butterfinger bites, coarsely chopped
- 2 ounces semi-sweet chocolate, for drizzle
Instructions:
Prepare the Pan:
- Line a 9×9-inch baking pan with aluminum foil, leaving extra on the sides for easy removal.
- Lightly spray the foil with cooking spray.
Layer the Base:
- Lay out the graham crackers in a single layer at the bottom of the pan, breaking them if necessary to fit.
Add Marshmallows:
- Evenly sprinkle the mini marshmallows over the graham crackers.
Melt Caramel:
- Combine the caramel bits and milk in a microwave-safe bowl.
- Microwave on high for about a minute, stir, and continue microwaving in 30-second increments until the caramel is smooth and melted.
Spread Caramel:
- Pour the melted caramel over the marshmallows, making sure to cover everything evenly. The heat from the caramel will soften the marshmallows and allow the caramel to soak into the graham crackers.
Add Butterfinger:
- Sprinkle the chopped Butterfinger pieces over the caramel layer, gently pressing them into the mixture.
Chocolate Drizzle:
- Melt the semi-sweet chocolate in the microwave in 30-second increments until smooth.
- Drizzle the melted chocolate over the Butterfinger layer.
Chill:
- Place the pan in the fridge for about an hour or until everything is set.
Slice and Serve:
- Once set, lift the dessert out of the pan using the foil edges, peel off the foil, and cut into bars.
Enjoy!
These bars combine the crunchy texture of graham crackers, the gooeyness of caramel, the softness of marshmallows, the crunch of Butterfinger pieces, and a rich chocolate drizzle, making them a perfect treat for any occasion!
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