🍫 Butterfinger Caramel Crunch Bars 🍬
Ingredients
6½ full sheets graham crackers, finely crushed (about 1½ cups)
2 cups mini marshmallows
11 oz (312 g) caramel bits
2 tablespoons whole milk
10 oz (283 g) Butterfinger candy bars, coarsely chopped
2 oz (56 g) semi-sweet chocolate, chopped or in chips
Instructions
Prep the Pan: Line a 9×9-inch square baking pan with aluminum foil, leaving a 2-inch overhang on two opposite sides for easy removal. Lightly coat the foil with nonstick cooking spray.
Make the Base: Press the crushed graham crackers evenly into the bottom of the pan to form a compact, uniform layer.
Add Marshmallows: Scatter the mini marshmallows evenly over the graham cracker crust—no need to press them down.
Melt the Caramel: In a microwave-safe bowl, combine the caramel bits and milk. Microwave on high for 1 minute, then stir. Continue heating in 20–30 second bursts, stirring after each, until the mixture is smooth and pourable (usually 1–2 minutes total).
Layer the Caramel: Carefully pour the warm caramel over the marshmallows, using a spatula to spread it into an even layer that covers the entire surface.
Add Butterfingers: Immediately sprinkle the chopped Butterfinger pieces over the caramel, gently pressing them down so they adhere.
Drizzle Chocolate: Melt the semi-sweet chocolate in a small bowl (microwave or double boiler), then drizzle it artfully over the top using a spoon or piping bag.
Chill & Set: Refrigerate the pan for at least 1 hour, or until the layers are firm and hold their shape when cut.
Slice & Serve: Lift the entire slab out of the pan using the foil overhang. Place on a cutting board and slice into 16–20 squares with a sharp knife.
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