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layers of Butterfinger S'mores Bars

Butterfingers S'mores Bars

These easy Butterfinger S'mores Bars are crispety, crunchety, peanut-buttery dessert bars made with Butterfinger Minis; richy, fudgy, chocolate; marshmallows; and a perfectly baked graham cracker crust.
Course Dessert
Cuisine American
Keyword butterfinger desserts, s'mores bars, s'mores recipes
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 48
Author Kat Jeter & Melinda Caldwell


  • 30 bars Butterfinger Minis chopped
  • 4 cups graham cracker crumbs
  • ¼ cup sugar
  • ¾ cup unsalted butter melted
  • 28 ounces semi-sweet chocolate chips
  • 2 cans sweetened condensed milk
  • 2 cups marshmallows


  • Preheat oven to 350 degrees F.
  • In a large bowl combine graham cracker crumbs and sugar. Stir until well mixed.
  • Pour melted butter into bowl and stir together until the graham cracker crumbs are evenly moistened by the butter.
  • Firmly press the graham cracker crumbs into the bottom of a 9x13 inch baking pan to create an even layer. Make sure to pack the crust down tightly to ensure a firm crust.
  • Bake for 10 minutes until the edges are lightly brown. Remove from the oven and let cool completely.
  • In a microwave-safe bowl combine chocolate chips and sweetened condensed milk. Place in microwave and heat for 3 minutes. Remove from microwave and stir until the chocolate is melted and smooth. If needed you can continue to microwave for 1 minute at a time, stirring in between, until all of the chocolate is melted.
  • Add 2 cups of marshmallows to the chocolate and gently fold them in.
  • Pour the fudge over the graham cracker crust and spread out to make an even layer.
  • Top with roughly chopped Butterfinger Minis pressing them down firmly into the fudge.
  • Place in refrigerator and chill for 1 hour.
  • Cut and serve.