Ingredients:
- 1 (12 oz) box Butterfinger Bites or about 8 full-size Butterfinger bars, chopped
- 1 sleeve (about 9) graham crackers, crushed (about 1¼ cups crumbs)
- ½ cup unsalted butter, melted
- 1½ cups crushed pretzels (for salty crunch)
- 1 cup mini marshmallows
- 1 (14 oz) can sweetened condensed milk
- 1 (11 oz) bag caramel bits (or 1½ cups soft caramels, unwrapped)
- 2 tbsp heavy cream or milk
- 1½ cups milk chocolate chips (or semi-sweet if preferred)
- 1 tbsp coconut oil or vegetable oil (for melting chocolate)
👩🍳 Instructions:
1. Prep the Base
- Line a 9×13-inch pan with parchment paper or foil and lightly spray with non-stick spray.
2. Make the Crunch Layer
- In a large bowl, mix:
- Graham cracker crumbs
- Crushed pretzels
- Melted butter
- Mini marshmallows
- Half of the chopped Butterfingers
- Press this mixture firmly into the bottom of the prepared pan.
3. Caramel Layer
- In a small saucepan, melt the caramel bits with heavy cream over low heat, stirring constantly until smooth.
- Pour the caramel over the graham-pretzel base. Spread evenly.
4. Chocolate Topping
- Melt the chocolate chips with coconut oil until smooth (microwave in 30-sec bursts or use a double boiler).
- Pour the chocolate over the caramel layer and smooth it out.
5. Top It Off
- Immediately sprinkle the remaining chopped Butterfingers on top.
- Lightly press them into the chocolate so they stick.
6. Chill & Set
- Refrigerate for 2 hours or until fully set.
- Cut into squares or bars once firm.
📝 Storage:
- Store in the fridge in an airtight container for up to 1 week.
- Can be frozen for up to 2 months (separate layers with parchment).
Pro Tips:
- Add a pinch of sea salt on top for that salted caramel vibe 🌊
- Drizzle with melted peanut butter or white chocolate for an extra fancy touch!
Want a peanut butter version or cookie crust twist next? Just say the word! 😎🍯🍪
