Ingredients:
Graham crackers: 6 ½ sheets
Mini marshmallows: 2 cups
Caramel bits (or unwrapped caramels): 1 (11 oz) bag
Milk: 2 tablespoons
Butterfinger bites, coarsely chopped: 1 (10 oz) bag
Semi-sweet chocolate, for drizzle: 2 ounces
Directions:
Prepare a 9×9-inch baking pan by lining it with aluminum foil, leaving an overhang on the sides for easy removal. Lightly coat the foil with cooking spray.
Arrange the graham crackers in a single layer at the bottom of the pan, breaking them as needed to fit.
Evenly distribute the mini marshmallows over the graham crackers.
In a microwave-safe bowl, heat the caramel bits and milk, starting with 1 minute on high. Stir the mixture and continue microwaving in 30-second bursts until the caramel is fully melted.
Gently pour and spread the melted caramel over the marshmallows, ensuring even coverage. The heat will slightly melt the marshmallows, which is expected. The goal is for the caramel to seep through and stick to the graham crackers.
Sprinkle the coarsely chopped Butterfinger pieces over the caramel layer, pressing them down into the marshmallow-caramel mixture.
Melt the semi-sweet chocolate in the microwave in 30-second intervals until smooth, and then drizzle it over the top of the Butterfinger layer.
Refrigerate the pan for about 1 hour or until everything is set.
Once chilled and firm, use the foil overhangs to lift the bar out of the pan. Peel away the foil and slice the set mixture into bars.
May be an image of text that says ‘BUTTERFINGER CARAMEL BARS GRAHAM CRACKERS: 6 1/ SHEETS I MARSHMALLOWS: 2 CUPS BUTTERFINGER BITES, COARSELY COARSELY CHOPPED: CHOPPED: 1 (10 OZ) BAG’
:l
