Start by lining a 9x9-inch baking pan with aluminum foil, ensuring you leave some overhang for easy removal later. Press the foil down tightly so it forms to the bottom and sides of the pan, creating a smooth base for your Butterfinger Caramel Bars.

Next, evenly layer graham crackers across the bottom of the pan, creating a firm and crunchy foundation. Make sure to fit them snugly together without gaps, as this will provide structure and support for the layers above.

Generously spray mini marshmallows over the graham cracker layer, covering it completely. The fluffiness of the marshmallows will add delightful texture and sweetness to your Butterfinger Caramel Bars. Don’t skimp—more marshmallows will give a better consistency!

In a microwave-safe bowl, combine caramel bits and milk. Set your microwave to high and heat for about 1 minute, then stir well. You’re aiming for a smooth, pourable consistency, so if needed, return it to the microwave in 15-second intervals until fully melted.

Once the caramel is melted and smooth, pour it evenly over the layered marshmallows and graham crackers. Use a spatula to gently spread it to cover the entire surface, ensuring that each marshmallow is coated in this gooey goodness.

Chop the Butterfinger Bars into small pieces, then evenly press them down into the warm caramel layer. The warmth will help the pieces adhere nicely, and you’ll enjoy their crunch in every bite of your finished Butterfinger Caramel Bars.

If you like, drizzle melted chocolate over the top for added richness, and sprinkle a pinch of sea salt for contrast. Then, place the pan in the refrigerator and chill for about 1-2 hours or until the bars are firm and set.

Once set, use the aluminum foil overhang to lift the bars out of the pan. Place them on a cutting board and use a warm, sharp knife to cut into squares. This technique will help maintain the layers and keep your Butterfinger Caramel Bars looking fantastic!