Line a 9×9-inch baking pan with aluminum foil, leaving extra on the sides for easy removal.
Lightly spray the foil with cooking spray.
Layer the Base:
Lay out the graham crackers in a single layer at the bottom of the pan, breaking them if necessary to fit.
Add Marshmallows:
Evenly sprinkle the mini marshmallows over the graham crackers.
Melt Caramel:
Combine the caramel bits and milk in a microwave-safe bowl.
Microwave on high for about a minute, stir, and continue microwaving in 30-second increments until the caramel is smooth and melted.
Spread Caramel:
Pour the melted caramel over the marshmallows, making sure to cover everything evenly. The heat from the caramel will soften the marshmallows and allow the caramel to soak into the graham crackers.
Add Butterfinger:
Sprinkle the chopped Butterfinger pieces over the caramel layer, gently pressing them into the mixture.
Chocolate Drizzle:
Melt the semi-sweet chocolate in the microwave in 30-second increments until smooth.
Drizzle the melted chocolate over the Butterfinger layer.
Chill:
Continue Reading in next page
