Ingredients
Scale
- 6 1/2 graham crackers
- 2 cups mini marshmallows
- 1 (11 oz) bag of Caramel bits
- 2 Tbsp milk
- 1 (10 oz) bag Butterfinger Bites, coarsely chopped
- 2 oz semi-sweet chocolate, for drizzling
Instructions
- Preparation: Begin by lining a 9×9 baking pan with foil, ensuring the foil extends over the edges for easy removal later on. Lightly spray the foil with cooking spray.
- Layering the Base: Arrange the graham crackers at the bottom of the prepared pan, breaking them as needed to fit snugly.
- Adding Marshmallows: Evenly distribute the mini marshmallows over the graham crackers.
- Melting Caramel: In a microwave-safe bowl, combine the caramel bits and milk. Microwave for 1 minute, then stir. Continue melting in 30-second intervals, stirring in between, until the mixture is smooth.
- Creating the Caramel Layer: Gently pour and evenly spread the melted caramel over the marshmallows. It’s okay if the marshmallows melt a bit during this process.
- Adding Butterfinger: Sprinkle the chopped Butterfinger Bites over the caramel layer, pressing them lightly to ensure they stick.
- Drizzling Chocolate: Melt the semi-sweet chocolate in a microwave-safe bowl using 30-second intervals, stirring until smooth. Drizzle this over the Butterfinger layer.
- Setting: Refrigerate the pan for 1 hour or until the mixture is set. Once ready, lift the bars out using the foil edges, cut into bars, and serve.