- 6 1/2 sheets graham crackers (about 13 rectangular crackers)
Form the base layer. Graham crackers are widely used in caramel and candy bar bars because they soak up caramel and add toasty flavor and crunch. - 1/2 cup (1 stick) unsalted butter
Creates richness and, with sugar and milk, forms a quick caramel layer that binds the bars together, similar to butter‑based graham toffee recipes. - 1/2 cup granulated sugar
Sweetens and helps the butter and milk cook into a simple caramel syrup that bubbles over the crackers. - 1/4 cup milk
Thins the caramel mixture and helps the sugar dissolve smoothly, much like the milk used with caramel bits in other Butterfinger bar recipes. - 1 teaspoon vanilla extract
Added off the heat to perfume the caramel with warm vanilla flavor. - 2 cups mini marshmallows
Melt into a soft, sticky layer that adds chew and helps hold the Butterfinger topping in place; 2 cups is standard in no‑bake and baked Butterfinger marshmallow bar recipes. - 8–10 fun-size Butterfinger candy bars (about 1.5 cups crushed)
Provide the star flavor and crunchy peanut‑butter‑toffee texture. Similar recipes use about 1–1 1/2 cups coarsely chopped Butterfinger pieces.
Optional finish: Melted chocolate drizzle
Many Butterfinger caramel bar recipes finish with a drizzle of melted semi‑sweet chocolate for extra richness and a professional look.
Step-by-step instructions
1. Prepare your pan and oven
Preheat the oven to 350°F (175°C). Line a 9×13‑inch baking pan with parchment paper, leaving an overhang on the long sides to lift the bars out later. Parchment lining is a common step in caramel and candy bar bars to make removal and slicing easier.
2. Lay the graham crackers
Arrange the graham cracker sheets in a single layer on the bottom of the prepared pan. Break crackers as needed so they fit snugly and cover the entire surface. This base method mirrors other graham cracker toffee bar recipes that use whole crackers rather than crumbs.
3. Make the quick caramel sauce
In a medium saucepan over medium heat, melt the butter. Stir in the granulated sugar and milk. Bring the mixture to a gentle boil, stirring constantly. Once it reaches a steady bubble, reduce the heat to low and simmer for 2–3 minutes, stirring, until slightly thickened. This brief simmer is similar to the timing used in simple graham toffee caramels.
Remove the pan from the heat and stir in the vanilla extract.
4. Crush the Butterfingers
While the caramel cooks or cools slightly, unwrap the Butterfinger candy bars. Place them in a zip‑top bag and crush with a rolling pin, or chop them on a cutting board, until you have small chunks and crumbs. Recipes for Butterfinger bars usually recommend coarse pieces for texture rather than a fine powder.
5. Assemble the layers
Pour the warm caramel sauce evenly over the graham crackers, using a spatula to spread it so every cracker is coated. This step mimics graham cracker toffee recipes where hot caramel is spread over a cracker base before baking.
Sprinkle the mini marshmallows evenly over the caramel layer. Finally, scatter the crushed Butterfinger pieces in an even layer over the marshmallows so each bar gets plenty of candy crunch. Similar recipes layer grahams, marshmallows, caramel, then Butterfinger.
6. Bake to perfection
Place the pan in the preheated oven and bake for 10–12 minutes, or until the marshmallows are puffed and lightly golden on top. Keep a close eye on them; like other marshmallow‑topped bars, they can brown quickly near the end.
Remove the pan from the oven and place it on a wire rack to cool completely. Cooling lets the caramel and marshmallows set so the bars cut cleanly—Butterfinger caramel bar recipes often specify at least an hour of cooling or chilling.
7. Cool, (drizzle), and cut
Once the bars are fully cooled, use the parchment overhang to lift the slab out of the pan onto a cutting board.
If desired, drizzle melted chocolate over the top in zigzags and let it set. Butterfinger caramel crunch bar recipes commonly include a semi‑sweet chocolate drizzle for extra flavor and visual appeal.
For extra tidy slices, chill the pan in the refrigerator for about 30 minutes before cutting. Chilling before slicing is a standard tip for sticky caramel and marshmallow bars.
Cut into 12–16 bars, depending on how large you want them.
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