Ingredients:
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 cup sweetened condensed milk
- 1/2 cup caramel sauce
- 1 cup chopped Butterfinger candy bars
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
Directions:
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix graham cracker crumbs, melted butter, and brown sugar until well combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- In a saucepan over medium heat, combine sweetened condensed milk and caramel sauce. Stir continuously until smooth and heated through, about 3-4 minutes.
- Pour the caramel mixture evenly over the graham cracker crust.
- Sprinkle chopped Butterfinger candy bars evenly over the caramel layer.
- In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring until smooth.
- Drizzle melted chocolate over the Butterfinger layer, and sprinkle chopped pecans on top.
- Bake for 15-18 minutes, until the edges are lightly browned.
- Remove from oven and allow to cool completely in the pan on a wire rack.
- Once cooled, refrigerate for at least 2 hours before cutting into bars.
Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 2 hours 33 minutes
Kcal: 380 kcal | Servings: 12 servings
Tips:
Use high-quality caramel sauce for a richer, creamier flavor.
Chill bars thoroughly before cutting to ensure clean, neat slices.