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Step-by-Step Instructions
1. Prepare the Crunchy Base
Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper.
In a medium-sized bowl, mix the crushed Butterfinger candy bars, graham cracker crumbs, and cornflakes. Pour the melted butter over the dry ingredients and stir until everything is well coated. Press this mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes or until the crust is golden brown. Set aside to cool while you prepare the caramel layer.
2. Make the Caramel Layer
In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, corn syrup, and 1/4 cup unsalted butter. Stir continuously until the mixture thickens and becomes a rich caramel color, about 8-10 minutes. Once thickened, remove from heat and stir in the vanilla extract.
Pour the caramel evenly over the cooled crunchy base. Let this layer cool and set, either at room temperature or in the refrigerator for faster results.
3. Prepare the Chocolate Peanut Butter Topping
In a microwave-safe bowl, combine the semi-sweet chocolate chips and peanut butter. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and fully melted.
Once the caramel layer has set, spread the melted chocolate-peanut butter mixture evenly over the top of the caramel. Use a spatula to smooth it out into an even layer.
4. Final Touches
Before the chocolate layer fully sets, sprinkle more crushed Butterfinger candy bars on top of the chocolate for an extra crunch and decorative finish. Press the candy bits gently into the chocolate to ensure they stick.
5. Chill and Serve
Place the entire pan in the refrigerator and allow the bars to chill for at least 2 hours, or until the layers are firm and set. Once fully chilled, cut into squares or bars for serving.
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