Butterfinger Crunch Bars (Print Version)

# Ingredients:

01 - 1 cup crushed Butterfinger pieces.
02 - 1½ cups chocolate chips, semi-sweet.
03 - ½ cup melted butter, unsalted.
04 - 2 tablespoons heavy whipping cream.
05 - 1½ cups of graham crackers, finely crushed.
06 - 1 tablespoon butter, unsalted.
07 - ¼ cup white sugar.
08 - Some extra Butterfinger bits for topping.
09 - 1 cup of caramel bits or soft candies.

# Instructions:

01 - Toss together cracker crumbs, sugar, and butter. Firmly press into parchment-lined 8x8 pan. Pop into the oven at 350°F for 8-10 minutes.
02 - Heat caramel pieces along with cream until smooth. Pour this over the baked crust layer.
03 - Scatter the Butterfinger crumbs evenly across the caramel topping.
04 - Melt butter together with chocolate chips, then spread this smoothly over the candy.
05 - Let cool on the counter for 30 minutes, then transfer to the fridge for 2 hours to firm up.

# Notes:

01 - Lasts 5 days at room temperature.
02 - Can stay fresh in the fridge for about a week.
03 - Line the pan with parchment for an easy lift.

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