caramel candy bars

butterfinger caramel candy bars
Ingredients:
For the Crunch Layer:
2 cups cornflakes, crushed
1 cup creamy peanut butter
1/2 cup light brown sugar
1/4 cup honey
1/4 cup unsalted butter, melted
For the Caramel Layer:
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 teaspoon vanilla extract
For the Topping:
8 ounces milk chocolate, melted
Directions:
1. Prepare the Crunch Layer:
In a medium saucepan over low heat, combine the peanut butter, brown sugar, honey, and melted butter. Stir until the mixture is smooth and combined.
Add the crushed cornflakes to the peanut butter mixture, stirring until evenly coated.
Press the mixture firmly into the bottom of a parchment-lined 9×9-inch baking pan. Set aside.
2. Make the Caramel Layer:
In a medium saucepan, combine the granulated sugar, corn syrup, and heavy cream. Stir constantly over medium heat until the sugar dissolves and the mixture begins to bubble.
Reduce the heat to low and add the butter. Continue stirring until the caramel thickens, about 5–7 minutes.
Remove from heat and stir in the vanilla extract.
Pour the warm caramel over the prepared crunch layer, spreading it evenly.
3. Add the Chocolate Topping:
Melt the milk chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring in between until smooth.
Pour the melted chocolate over the caramel layer, spreading it evenly with a spatula.
4. Chill and Slice:
Refrigerate the bars for at least 2 hours, or until the layers are set.
Once set, remove the bars from the pan using the parchment paper overhang.
Slice into squares or bars and serve.
Tips:
Extra Crunch: Add 1/4 cup chopped roasted peanuts to the crunch layer for added texture.
Storage: Store the bars in an airtight container in the refrigerator for up to one week. 

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