Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (for caramel)
- 1 cup granulated sugar (for caramel)
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 6 Butterfinger candy bars, chopped
- 1 cup milk chocolate chips
- 1/4 cup creamy peanut butter
Instructions
- Prepare the Base:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until well combined.
- Press this mixture evenly into the bottom of a greased 9×13-inch baking pan to form the crust.
- Bake for 8-10 minutes, then let it cool while you prepare the caramel.
- Make the Caramel Layer:
- In a saucepan over medium heat, melt 1/2 cup of butter and stir in 1 cup of granulated sugar and 1/4 teaspoon of salt.
- Allow the mixture to cook and bubble, stirring constantly, for about 5-7 minutes until it turns a golden caramel color.
- Slowly pour in the heavy cream, stirring until smooth. Remove from heat and add the vanilla extract.
- Pour the caramel over the cooled graham cracker crust and spread it evenly. Let it cool for 10 minutes.
- Add the Butterfinger Layer:
- Sprinkle the chopped Butterfinger candy bars evenly over the caramel layer.
- Make the Chocolate Topping:
- In a microwave-safe bowl, combine the milk chocolate chips and peanut butter.
- Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
- Pour the melted chocolate-peanut butter mixture over the Butterfinger layer, spreading it evenly with a spatula.
- Chill and Serve:
- Refrigerate the bars for 1-2 hours, or until fully set.
- Once set, cut the bars into squares and enjoy!