RECIPE
- 1 cup (2 sticks) butter, room temp
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 tsp vanilla
- 2 1/2c. flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cups coarsely chopped pretzels
- 1 (8oz) bag of Reese’s Mini cups
- 1/2 cup coarsely chopped butterfingers
- 1 (14 oz) bag of caramels, unwrapped
- 1 Tbsp Heavy Cream
- 2 cups semi sweet chocolate chips, melted
- Preheat oven to 350
- Line 9×13 pan with nonstick foil.
- Beat together butter and sugars until fluffy.
- Add eggs and vanilla.
- Add flour, baking soda and salt.
- Stir in pretzels, pb cups & butterfingers.
- Spread in your prepared pan and bake for about 25 minutes.
- Cool completely.
- When cool, melt your caramels and cream in microwave until melted. (Note: you can substitute 14 ounces of homemade caramel if you want-it’s worth it. Click here for recipe.)
- Pour over your bars.
- Chill in fridge for 15 minutes to set caramel.
- Melt your chocolate chips in a double boiler or microwave and spread over caramel.
- Put back in the fridge for at least 30 minutes or until chocolate is set.
- Cut into squares.
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- recipe adapted from cookiesandcups
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Lizzy says
I wish my baking list wasn’t SO long…you have so many fabulous treats I’d love to try…this beauty included! I’m going to try to get those Oreo brownies made this weekend to take on a mini trip to meet up with some college girlfriends 🙂
LOL at your comment…do you mean they are all artery cloggers???? xoxo
Anne @ Have a Cookie! says
I made these last week – RIDICULOUS!!! They are beyond delicious! The only change I made was I had leftover Butterfingers so I crushed them and sprinkled the crumbs over the chocolate layer before chilling the bars. TO DIE FOR!!!
DANIELLE says
Ooooooh-so glad u liked them! Love the butterfinger addition-did u see the recipe I just posted tonight? More butterfingers lol