Butterfinger Crunch Bars (Print Version)

# Ingredients:

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

# Instructions:

01 - Combine the crumbs, sugar, and butter. Push into an 8-inch square pan lined with parchment and bake for 8-10 minutes at 350°F.
02 - Heat the caramel and cream together until smooth, then pour over the crust.
03 - Scatter crushed Butterfinger pieces over the caramel layer.
04 - Melt the chocolate chips and butter together, spread evenly over everything.
05 - Let them settle at room temperature for 30 minutes, then move to the fridge for 2 hours.

# Notes:

01 - Keeps for 5 days in a cool place.
02 - Lasts a week if refrigerated.
03 - Use parchment paper to lift them out easily.

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