Butterfinger Caramel Crunch Bars
These are the bars that taste like your favorite candy bar got an upgrade — a buttery cookie crust, a thick layer of gooey caramel, and a smooth chocolate top drizzled with white chocolate and showered with crunchy Butterfinger pieces. Every bite is sweet, salty, crunchy, and creamy all at once.
With ~6g of protein per bar and no added sugar — the dessert bar that disappears first at every party.
Why You'll Love This
Buttery crust, gooey caramel, crunchy chocolate top
~6g protein per bar, only ~8g net carbs
No baking for the layers, sets in the fridge
The bar that tastes like a candy bar, upgraded
Amazing Protein Recipes
Butterfinger Caramel Crunch Bars
- Prep20 min
- Cook1 hr 10 min
- Total1 hr 30 min
- Servings16 bars
- Calories248 kcal
Ingredients
- For the crust
- For the caramel layer
- For the chocolate top
Instructions
- Line an 8x8-inch pan with parchment paper.
- Mix the almond flour, melted butter, sugar substitute, and salt. Press firmly into the pan.
- Bake at 350°F (175°C) for 10 minutes until lightly golden. Cool completely.
- For the caramel: melt the butter and brown sugar substitute in a saucepan over medium heat. Stir in the cream, vanilla, and salt. Simmer 3–4 minutes until thick.
- Pour the caramel over the cooled crust. Refrigerate 20 minutes until set.
- Melt the chocolate chips with coconut oil. Pour over the caramel and spread evenly.
- Drizzle with melted white chocolate. Sprinkle with crushed candy.
- Refrigerate 1 hour until firm. Cut into 16 bars.
Notes & Tips
- Press the crust hard: A firmly packed crust holds together when cut — use the bottom of a glass to press it flat.
- Cool the crust first: Warm crust melts the caramel — let it cool completely before pouring.
- Cut with a hot knife: Run a sharp knife under hot water and wipe dry between cuts for clean edges.
- Chill before cutting: A full hour in the fridge makes the layers firm enough to slice cleanly.
- Nutrition: Per bar (estimate): 240 calories, 20g fat.
- Room temp: Store airtight up to 2 days.
- Fridge: Keeps up to 1 week — let them warm 10 minutes before eating.
- Freezer: Freeze up to 3 months; thaw in the fridge.
- Gift idea: Pack in a box with tissue paper — they make beautiful homemade gifts.
- The Secret to Bars That Cut Cleanly
- The secret is the chill between layers. Each layer needs time to set before the next one goes on — warm caramel on a warm crust slides everywhere, and chocolate on unset caramel mixes into a mess. Cool the crust, chill the caramel, then pour the chocolate — patience is the whole trick.
Variations & serving ideas
- Peanut butter version: Stir 1/4 cup peanut butter into the caramel layer.
- Different candy: Use crushed sugar-free toffee, peanuts, or pretzels instead of Butterfinger.
- Dark chocolate: Use dark chocolate chips for a richer, less sweet top.
- Coconut version: Sprinkle toasted coconut on top with the candy.
Nutrition Facts
Per serving · recipe makes 16 bars
| Nutrient | Amount per serving |
|---|---|
| Calories | 248 kcal |
| Total fat | 22 g |
| Saturated fat | 8.6 g |
| Cholesterol | 23 mg |
| Sodium | 46 mg |
| Total carbohydrate | 8 g |
| Fibre | 1.4 g |
| Sugars | 2 g |
| Protein | 6 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Butterfinger Caramel Crunch Bars?
About 1 hour 30 minutes in total: 20 minutes of prep and 1 hour 10 minutes of cooking.
What ingredients do I need for Butterfinger Caramel Crunch Bars?
The key ingredients include almond flour, heavy cream, sugar substitute, vanilla extract, sugar-free chocolate chips and sugar-free white chocolate chips. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Room temp: Store airtight up to 2 days. Fridge: Keeps up to 1 week — let them warm 10 minutes before eating.
Can I make substitutions in this recipe?
Mix the almond flour, melted butter, sugar substitute, and salt.
Test your knowledge5 quick questions about this recipe
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