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Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press this mixture into the bottom of the prepared baking pan to form the crust.
- Bake the crust for about 10 minutes, then remove it from the oven.
- In a saucepan over medium heat, combine the sweetened condensed milk and caramel sauce. Stir until melted and smooth, then pour over the baked crust.
- Sprinkle the Milk Chocolate chips and crushed Butterfinger candy evenly on top of the caramel layer.
- Bake for an additional 10 minutes until the chocolate is melted.
- Remove from the oven and let cool at room temperature for about 30 minutes.
- In a microwave-safe bowl, melt the white chocolate chips in the microwave in 30-second intervals, stirring between each until smooth. Drizzle over the cooled bars.
- Refrigerate for at least 2 hours to set before cutting into squares and serving.
Chef’s Tips
- For added texture, substitute some of the Butterfinger with your favorite crunchy candy bars.
- Make sure the bars are fully cooled before slicing to ensure clean cuts.
- These bars can be stored in an airtight container for up to a week in the fridge.
Nutrition (per serving)
Approximate calories: 220, Protein: 2g, Carbs: 30g, Fat: 11g
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