Line a 9×9 baking pan with foil, extending the foil over the edges for easy removal. Spray the foil with cooking spray.
Arrange the graham crackers at the bottom of the pan, breaking them as necessary to fit evenly.
Evenly distribute the mini marshmallows over the graham crackers.
In a microwave-safe bowl, melt the caramel bits and milk together for 1 minute. Stir and continue melting in 30-second intervals until smooth.
Gently pour and spread the melted caramel over the marshmallows, ensuring even coverage. It’s okay if the marshmallows melt slightly.
Sprinkle the chopped Butterfinger pieces over the caramel layer, pressing lightly to adhere.
Melt the semi-sweet chocolate in a microwave-safe bowl using 30-second intervals until smooth, then drizzle over the Butterfinger layer.
Refrigerate for 1 hour or until set, then cut into bars and serve.
Prep Time: 10 minutes | Cooking Time: 1 minute | Total Time: 11 minutes | Kcal: 300 | Servings: About 12 bars
Butterfinger Caramel Bars
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