Butterfinger Bars (Print Version)

# Ingredients:

01 - 1 cup of crushed Butterfinger candy pieces.
02 - 1½ cups of semi-sweet chocolate chips.
03 - ½ cup of melted unsalted butter.
04 - 1½ cups of graham cracker crumbs.
05 - ¼ cup of white sugar.
06 - 1 cup of caramel bits or soft caramel squares.
07 - 2 tablespoons of heavy cream.
08 - 1 tablespoon of unsalted butter.
09 - Extra pieces of Butterfinger candy for topping.

# Instructions:

01 - Stir together the graham crumbs, sugar, and melted butter. Push into an 8x8 pan lined with parchment and bake at 350°F for 8–10 minutes.
02 - Heat the caramels and cream on low until smooth. Drizzle this mixture over the baked crust.
03 - Scatter broken pieces of Butterfinger over the caramel layer.
04 - Combine the butter and chocolate chips, melt, and smear across the candy layer.
05 - Let cool on the counter for half an hour, then pop in the fridge for 2 hours.

# Notes:

01 - Stays fresh on the counter for up to 5 days.
02 - Keeps in the fridge for around a week.
03 - Using parchment makes it super easy to lift out.

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