Irresistible Butterfinger Caramel Bars – A Sweet and Crunchy Delight!

Preheat your oven to 350°F (175°C).
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the flour, vanilla extract, and salt, mixing until just combined.
Press the dough evenly into the bottom of a greased 9×13-inch baking dish, creating an even layer.
Bake for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly while you prepare the caramel layer.
Make the Caramel Layer:

In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar, heavy cream, vanilla extract, and salt. Bring the mixture to a gentle simmer, stirring constantly.
Allow the caramel to cook for about 3-4 minutes, or until it thickens slightly.
Pour the caramel mixture evenly over the baked base, spreading it to cover the entire surface.
Top with Butterfingers:

Sprinkle the chopped Butterfinger candy bars over the caramel layer, pressing them gently into the caramel with the back of a spoon to ensure they stick.
Add the Chocolate Drizzle:

In a microwave-safe bowl, melt the semi-sweet chocolate chips in the microwave, stirring every 20 seconds until smooth and completely melted.
Drizzle the melted chocolate over the Butterfinger-covered caramel layer, using a spoon or piping bag for a decorative touch.
Chill and Set:

Allow the bars to cool to room temperature before placing them in the refrigerator for at least 2 hours to set. This ensures the layers will firm up and make cutting easier.
Serve and Enjoy:

Once set, slice the bars into squares or rectangles. Serve and enjoy the irresistible combination of buttery caramel, crunchy Butterfingers, and smooth chocolate.
Serving and Storage Tips: