Butterfinger Caramel Cookie Bars
Sometimes inspiration runs dry. It does.
Butterfinger Caramel Cookie BarsHow to Make Butterfinger Caramel BarsGet the Recipe
I wonder how many possible combinations of butter, sugar and candy I can possibly make, eat, write about and photograph. And some days…like recently…I feel like the day is just around the corner. My inspiration is going to take a step in the street, not look both ways and get violently run over by a speeding car like Brad Pitt did in Meet Joe Black. Did you guys see that movie a million years ago? Was that scene really necessary movie makers? But unlike Joe Black I don’t anticipate my inspiration to come back looking like Brad Pitt, talking super softly and looming in dark corners. I just expect one day to wake up and have it be gone. BUT you know what happens on days like that? When my inspiration “Joe Blacks” on me? I get emails from you people. You are sort of the greatest with your ideas and chatty correspondence. So, today’s inspiration was borrowed from Loren. I’ve never met Loren, but she hooked me up with a great no-bake idea. I kinda turned the idea on its head, but I know Loren expected this… Let’s talk candy, marshmallows and caramel…AND you don’t have to turn on your oven. Here’s what you’ll need…I found some already unwrapped Butterfinger bites. Seriously, candy makers…you’re making it far too easy. Or totally use regular Butterfinger bars. I’ve done it both ways.
How to Make Butterfinger Caramel Bars
Chop the butterfingers up a bit…not too much, but a little.Line your 9×9 pan with foil…and layer graham crackers in the bottom.Top the graham crackers with some mini marshmallows… Now you’ll need some caramel. I used these chick pea looking caramel bits. They are really lovely because you don’t have to unwrap them. And also, yes…you can use caramels you have to unwrap too. Again, I’ve done it both ways. Melt those with a little milk and pour it on top of the marshmallows and graham crackers. You’ll need to spread it a little with a spoon, making sure the caramel gets down in all the gaps. The marshmallows might melt a bit, nut that’s no problem. Now press your chopped Butterfinger on top of the caramely, marshmallowy stuff. And if you want, you can drizzle some more chocolate up on there. I encourage it, actually. Chill the whole thing for a bit. When it’s set remove the foil from the pan… And pull the foil from the sides… And slice! No-bake has never looked so good! This recipe was originally posted in May 2012, with the finished product photos updated in August 2017.
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