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Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered
sugar, and peanut butter until well combined. Press the mixture evenly into the prepared baking dish.
Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
Sprinkle the Butterfinger baking bits over the cooled crust.
In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave in 30-second intervals, stirring between each, until the caramel is melted and smooth. Pour the melted caramel over the Butterfinger bits.
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the caramel layer.
Refrigerate the bars for at least 2 hours, or until set. Cut into squares and serve.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 2 hours 30 minutes
Kcal: 300 kcal | Servings: 24 bars
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