Butterfinger Caramel Crunch Bars

• 1½ cups caramel candies, unwrapped
• 3 tablespoons heavy cream

For the Topping

• 1 cup white chocolate chips
• ½ cup Butterfinger candy, crushed

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal later.
2. Prepare the Crust: In a large mixing bowl, combine the crushed Butterfinger candy bars, all-purpose flour, powdered sugar, and melted butter. Stir until the mixture is fully combined and resembles a thick, crumbly dough.
3. Bake the Crust: Press the mixture firmly and evenly into the prepared baking pan, making sure it reaches all corners. Bake for 15–20 minutes, or until the crust is lightly golden and set. Remove from the oven and set aside.
4. Make the Caramel: While the crust bakes, place the caramel candies and heavy cream in a saucepan over low heat. Stir constantly until the caramels are fully melted and the mixture is smooth and glossy. Take care not to overheat.

Assembly, Cooling & Serving