Butterfinger Caramel Bars With Sea Salt Caramel Drizzle

Get ready to experience a symphony of textures and flavors with these unbelievably delicious Butterfinger Caramel Bars! We’ve taken the classic peanut butter and chocolate combination to the next level by layering a buttery, peanut-infused crust with a luscious, homemade sea salt caramel, and then drizzling it all with rich dark chocolate. The finishing touch? A sprinkle of flaky sea salt and toasted peanuts for the perfect salty-sweet crunch. These bars are seriously addictive – consider yourself warned!

What You’ll Need

• 115 g (½ cup) Unsalted Butter, Melted: This forms the base of our crust, providing richness and a tender crumb. Using unsalted butter allows us to control the overall saltiness of the bars. Ensure it’s fully melted but not browned.
• 60 g (½ cup) Granulated Sugar: Adds sweetness and helps create a slightly crisp texture in the crust. It balances the savory elements beautifully.
• 130 g (1 ⅓ cups) All‑Purpose Flour: Provides structure to the crust. Spoon and level the flour when measuring to avoid packing it in, which can result in a dense crust.
• 30 g (¼ cup) Finely Ground Peanuts: This is where the ‘Butterfinger’ inspiration begins! The finely ground peanuts add a subtle nutty flavor and a delightful texture to the crust.
• 250 g (1 ½ cups) Light Brown Sugar: The star of the caramel! Light brown sugar lends a beautiful molasses flavor and a soft, chewy texture to the caramel.
• 80 ml (⅓ cup) Heavy Cream (or halal‑certified plant‑based cream): Essential for creating a smooth and creamy caramel. The fat content in heavy cream is crucial for achieving the right consistency. If using a plant-based alternative, ensure it’s a high-fat variety for best results.
• 30 g (2 Tbsp) Unsalted Butter: Adds richness and shine to the caramel, helping it achieve a glossy finish.
• ½ tsp Fine Sea Salt: Enhances the sweetness of the caramel and provides a balanced flavor profile. Fine sea salt dissolves easily and distributes evenly.
• ½ tsp Vanilla Extract (alcohol‑free): A flavor enhancer that complements both the caramel and the chocolate. Using alcohol-free vanilla ensures it’s suitable for all dietary preferences.
• 100 g (3½ oz) Dark Chocolate (70 % cacao, halal‑certified), Melted: Provides a beautiful contrast to the sweet caramel and adds a sophisticated depth of flavor. Choose a high-quality dark chocolate for the best results. Halal-certified chocolate is included for wider accessibility.
• ½ tsp Flaky Sea Salt: A finishing touch that elevates the flavors and adds a delightful textural element.
• 2 Tbsp Toasted Crushed Peanuts: Adds extra crunch and a beautiful visual appeal. Toasting the peanuts enhances their flavor.

Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• All-Purpose Flour: Gluten-free all-purpose flour blend can be used, but the texture may be slightly different.
• Heavy Cream: Full-fat coconut milk can be used as a dairy-free alternative, but it may impart a slight coconut flavor.
• Dark Chocolate: Milk chocolate can be substituted, but it will result in a sweeter bar.

Let’s Make These Butterfinger Caramel Bars: A Step-by-Step Guide

1. Prepare the Crust: Preheat your oven to 175°C (350°F). This ensures even baking. Line a 20x20cm (8×8 inch) square pan with parchment paper, leaving an overhang on the sides. This overhang is crucial for easily lifting the finished bars out of the pan.
2. Combine Crust Ingredients: In a medium bowl, combine the melted butter, granulated sugar, all-purpose flour, and finely ground peanuts. Use a fork or your hands to mix until a crumbly dough forms. Don’t overmix; you want a texture that resembles wet sand.
3. Press and Bake the Crust: Press the dough evenly into the prepared pan. Use the bottom of a measuring cup or your fingers to create a firm, compact base. Bake for 12-15 minutes, or until the crust is lightly golden brown. Keep a close eye on it to prevent burning.
4. Cool the Crust: Remove the baked crust from the oven and let it cool completely on a wire rack. This is important because the warm crust will melt the caramel if you pour it on immediately.
5. Make the Sea Salt Caramel: While the crust cools, prepare the caramel. In a medium saucepan over medium heat, melt the 30g of butter. Once melted, whisk in the light brown sugar until it’s fully dissolved. This prevents grainy caramel.
6. Cook the Caramel: Slowly pour in the heavy cream, stirring constantly. The mixture will bubble up – this is normal. Continue cooking for 4-5 minutes, stirring frequently, until the caramel thickens and reaches 115°C (240°F) on a candy thermometer. Using a candy thermometer is the most accurate way to ensure the caramel sets properly.
7. Flavor the Caramel: Remove the caramel from the heat and stir in the fine sea salt and vanilla extract. The salt enhances the sweetness, and the vanilla adds a lovely aroma.
8. Cool the Caramel Slightly: Let the caramel cool to a pourable consistency (around 60°C / 140°F). This prevents it from sinking into the crust too much.
9. Pour and Chill the Caramel: Spread the warm caramel evenly over the cooled baked crust. Refrigerate for at least 20 minutes to allow the caramel to set.
10. Melt the Chocolate: Melt the dark chocolate in a heat-proof bowl set over a pan of simmering water (double boiler) or in short bursts in the microwave, stirring frequently to prevent burning. Ensure no water gets into the chocolate, as this can cause it to seize.
11. Drizzle and Chill: Drizzle the melted chocolate over the set caramel in a decorative zig-zag pattern. Return the bars to the fridge for another 10 minutes to allow the chocolate to firm up.
12. Cut and Garnish: Remove the bars from the pan using the parchment paper overhang. Cut into squares with a sharp knife, wiping the blade clean between each cut for neat edges.
13. Final Touches: Plate each bar, dust lightly with flaky sea salt, and sprinkle with toasted crushed peanuts for added texture and flavor.

The Science Behind the Salted Caramel Magic

The key to a perfect salted caramel lies in the Maillard reaction – a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Heating the brown sugar and cream creates this reaction, resulting in the rich, complex caramel flavor we all love. The addition of salt doesn’t just enhance the sweetness; it actually suppresses bitterness, making the caramel even more enjoyable. The precise temperature control (115°C / 240°F) is vital for achieving the right consistency – too low, and the caramel will be too soft; too high, and it will be burnt.

Tips for the Perfect Peanut Crust

The peanut crust provides a delightful textural contrast to the smooth caramel and chocolate. Using finely ground peanuts is essential for a consistent texture. If you don’t have pre-ground peanuts, you can pulse them in a food processor until finely ground, but be careful not to over-process them into peanut butter! Pressing the crust firmly into the pan is also important to prevent it from crumbling when you cut the bars.

Chocolate Choices and Variations

While 70% cacao dark chocolate is recommended for its rich flavor and balance, feel free to experiment with different types of chocolate. Milk chocolate will create a sweeter bar, while a higher percentage cacao chocolate will result in a more intense flavor. You could also add a swirl of white chocolate for a visually appealing and flavorful variation. Consider using halal-certified chocolate to cater to a wider audience.

Storing Your Butterfinger Caramel Bars

These bars are best enjoyed within 3-5 days. Store them in an airtight container in the refrigerator to maintain their texture and prevent the caramel from becoming too sticky. If you live in a warm climate, refrigeration is especially important. You can also freeze the bars for longer storage (up to 2 months); wrap them individually in plastic wrap before freezing.

Frequently Asked Questions (FAQ)

• Can I use a different type of nut in the crust? Yes, you can substitute almonds, pecans, or walnuts for the peanuts.
• Can I make this recipe vegan? Yes, you can use plant-based butter and cream alternatives. Ensure your chocolate is also vegan-friendly.
• What if I don’t have a candy thermometer? You can test the caramel by dropping a small amount into a bowl of cold water. If it forms a firm, pliable ball, it’s ready.

These Butterfinger Caramel Bars with Sea Salt Caramel Drizzle are a decadent treat that’s sure to impress! Don’t forget to save this recipe to Pinterest for later – just click the image below!

Butterfinger Caramel Bars With Sea Salt Caramel Drizzle

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• Author: Nicole Martinez
• Total Time: 47 minutes
• Yield: 16 bars 1x
• Diet: General

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Description

Indulge in these Butterfinger Caramel Bars, featuring a peanut-infused crust, luscious sea salt caramel, and rich dark chocolate. A perfect balance of salty and sweet!

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Ingredients

Scale 1x2x3x

• 115 g (½ cup) Unsalted Butter, Melted
• 60 g (½ cup) Granulated Sugar
• 130 g (1⅓ cups) All-Purpose Flour
• 30 g (¼ cup) Finely Ground Peanuts
• 250 g (1½ cups) Light Brown Sugar
• 80 ml (⅓ cup) Heavy Cream
• 30 g (2 Tbsp) Unsalted Butter
• ½ tsp Fine Sea Salt
• ½ tsp Vanilla Extract
• 100 g (3½ oz) Dark Chocolate (70% cacao)
• ½ tsp Flaky Sea Salt
• 2 Tbsp Toasted Crushed Peanuts

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Instructions

1. Prepare Crust: Preheat oven to 175°C (350°F), line a 20x20cm pan with parchment.
2. Combine Ingredients: Mix melted butter, sugar, flour, and peanuts until crumbly.
3. Press and Bake: Press dough into pan, bake 12-15 minutes until golden.
4. Cool Crust: Let crust cool completely on a wire rack.
5. Make Caramel: Melt butter, whisk in brown sugar until dissolved.
6. Cook Caramel: Add cream, cook 4-5 minutes to 115°C (240°F).
7. Flavor Caramel: Stir in sea salt and vanilla extract.
8. Pour and Chill: Spread caramel over crust, chill for 20 minutes.
9. Melt Chocolate: Melt dark chocolate using a double boiler or microwave.
10. Drizzle and Chill: Drizzle chocolate over caramel, chill for 10 minutes.
11. Cut and Garnish: Cut into squares, garnish with flaky salt and peanuts.

Notes

For best results, use a candy thermometer to ensure the caramel reaches the correct temperature. Toasting the peanuts enhances their flavor.

• Prep Time: 20 minutes
• Cook Time: 27 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 350 kcal
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 20 mg

Keywords: butterfinger, caramel, bars, peanut, chocolate, salty-sweet, dessert, homemade