Ingredients:
6 ½ sheets of Graham crackers
2 cups of Mini marshmallows
1 (11 oz) bag of Caramel bits (or unwrapped caramels)
2 tablespoons of Milk
1 (10 oz) bag of Butterfinger bites, coarsely chopped
2 ounces of Semi-sweet chocolate, for drizzle
Instructions:
Prepare the Pan: Line a 9×9-inch baking pan with aluminum foil, leaving some extra on the sides for easy removal later. Give the foil a light spray with cooking spray.
Layer the Base: Lay out the graham crackers at the bottom of the pan in a single layer, breaking them if needed to fit.
Add Marshmallows: Sprinkle the mini marshmallows evenly over the graham crackers.
Melt Caramel: Put the caramel bits and milk in a microwave-safe bowl. Heat them for about a minute on high, then give them a stir. Keep microwaving in 30-second bursts until the caramel is completely melted.
Spread Caramel: Pour the melted caramel over the marshmallows, making sure to cover everything evenly. The warmth of the caramel will soften the marshmallows and let the caramel soak into the graham crackers a bit.
Add Butterfinger: Sprinkle the chopped Butterfinger pieces on top of the caramel layer, pressing them gently into the mixture.
Chocolate Drizzle: Melt the semi-sweet chocolate in the microwave in 30-second increments until it’s smooth. Then, drizzle it over the Butterfinger layer.
Chill: Pop the pan into the fridge for around an hour, or until everything sets nicely.
Slice and Serve: Once set, lift the whole thing out of the pan using the foil edges, peel off the foil, and cut it into bars.
