Butterfinger Crunch Bars (Print Version)
Ingredients:
01 -
6 ½ sheets graham crackers (crushed).
02 -
2 cups mini marshmallows.
03 -
1 (11 oz) bag caramel bits.
04 -
2 tablespoons milk.
05 -
1 (10 oz) bag Butterfinger bites (coarsely chopped).
06 -
2 oz semi-sweet chocolate (melted).
Instructions:
01 -
Line a 9×9-inch baking pan with foil, leaving overhang for easy removal. Lightly coat with cooking spray.
02 -
Arrange the crushed graham crackers in an even layer at the bottom of the pan.
03 -
Spread mini marshmallows evenly over the graham cracker layer.
04 -
In a microwave-safe bowl, heat the caramel bits with milk on high for 1 minute. Stir, then continue heating in 30-second intervals until fully melted.
05 -
Pour the melted caramel over the marshmallows and spread evenly.
06 -
Sprinkle the chopped Butterfinger bites on top of the caramel layer, pressing them down gently to ensure they stick.
07 -
Drizzle the melted semi-sweet chocolate over the Butterfinger layer.
08 -
Refrigerate for about 1 hour until the bars are firm.
09 -
Once set, use the foil overhang to lift the bars out of the pan. Cut into squares and enjoy!.
Notes:
01 -
Make sure the caramel is spread evenly over the marshmallow layer to create a consistent texture throughout.
02 -
You can replace Butterfinger bites with other candy bar pieces if desired.