Butterfinger Caramel Bars: Chewy Bars for 16 Servings

Instructions:

1. Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on the sides for easy removal.
2. In a medium bowl, combine 1.5 cups graham cracker crumbs, 6 tbsp melted butter, 2 tbsp sugar, and 0.25 tsp sea salt. Stir until the texture resembles wet sand.
3. Press the mixture firmly and evenly into the bottom of the prepared pan using the back of a spoon or a measuring cup to ensure a dense base. until the surface is flat and compacted.
4. In a microwave-safe bowl, combine 11 oz caramel bits and 2 tbsp heavy cream. Microwave in 30-second intervals, stirring between each, until completely smooth. Note: Stirring prevents the edges from scorching while the center stays solid.
5. Fold 0.5 cup of chopped Butterfingers into the melted caramel. Pour the mixture over the crust and spread to the edges. Allow to sit for 5 minutes. until the caramel begins to lose its shine.
6. In a clean microwave-safe bowl, melt 1.5 cups semi-sweet chocolate chips and 0.25 cup creamy peanut butter together in 30-second bursts until glossy.
7. Spread the chocolate mixture over the caramel layer and top with the remaining 0.5 cup of chopped Butterfingers.
8. Place the pan in the refrigerator for at least 1 hour, or until the chocolate and caramel have fully set, before lifting from the pan and slicing into 16 bars.