Preheat oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, melted butter, and sugar.
Press the mixture firmly into the bottom of a 9×13-inch baking dish.
Bake for 8–10 minutes, then let cool slightly.
Pour sweetened condensed milk evenly over the crust.
Drizzle caramel sauce over the condensed milk.
Sprinkle chopped Butterfinger candy bars evenly on top.
Melt the chocolate chips and drizzle over the top, or simply sprinkle chocolate chips on top for a layered effect.
Refrigerate for 2–3 hours to set.
Cut into bars and enjoy that gooey, crunchy, caramel-chocolate goodness!
Variation
Swap the graham crackers with crushed cookies for a different crust flavour.
Add a layer of peanut butter for extra richness.
Use white chocolate chips for a different chocolate experience.
Cooking Notes
Make sure the caramel sauce is evenly drizzled to prevent overpowering sweetness.
Chop Butterfinger candy bars into small, uniform pieces for even distribution.
For a smoother chocolate top, consider melting chocolate on a double boiler.
Serving Suggestions
Serve chilled for the best texture and flavor.
Pair with a scoop of vanilla ice cream for an extra treat.
Enjoy with a cup of hot coffee for a balanced sweetness.
Tips
Let the bars cool completely before removing from the dish to prevent them from falling apart.
Use a sharp knife for clean cuts when slicing the bars.
Store leftovers in an airtight container to keep them fresh.
Prep Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 3 hours
Nutritional Information (Per Serving)
Calories: 250
Protein: 3g
Sodium: 150mg
Frequently Asked Questions
Can I use salted butter for the crust?
Yes, but reduce the added salt in the recipe.
How do I store leftover bars?
In an airtight container in the refrigerator.
Can I freeze these bars?
Yes, wrap them tightly and store in the freezer.
How long will these bars last?
Up to 5 days in the refrigerator.
