Step 1: Prepare the Graham Cracker Crust

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, allowing some paper to overhang the sides for easy removal.
2. Make the Graham Cracker Mixture: In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until all the crumbs are evenly coated and the mixture resembles wet sand.
3. Press into the Baking Dish: Pour the graham cracker mixture into the prepared baking dish. Use the back of a spoon or the bottom of a measuring cup to press the mixture firmly and evenly into the bottom of the dish. This forms the base layer of the bars.
4. Bake the Crust: Place the baking dish in the preheated oven and bake for 8-10 minutes, or until the edges start to turn golden brown. Remove from the oven and let the crust cool while you prepare the caramel layer.

Step 2: Make the Caramel Layer

1. Melt the Caramel: In a microwave-safe bowl, combine the caramel bits (or unwrapped soft caramels) with the heavy cream. Microwave in 20-second intervals, stirring between each interval, until the caramel is completely melted and smooth.
2. Pour over the Crust: Once the caramel is melted and smooth, pour it over the cooled graham cracker crust, spreading it evenly with a spatula.
3. Add Butterfinger Pieces: Sprinkle 1/2 cup of crushed Butterfinger candy bars evenly over the caramel layer. Press down gently to help the Butterfinger pieces adhere to the caramel.
4. Chill the Caramel Layer: Place the baking dish in the refrigerator for about 15 minutes to allow the caramel layer to firm up before adding the chocolate layer.

Step 3: Prepare the Chocolate Layer

1. Melt the Chocolate and Peanut Butter: In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 20-second intervals, stirring between each interval, until the chocolate is smooth and fully melted.
2. Pour Over the Caramel Layer: Remove the baking dish from the refrigerator and pour the melted chocolate mixture over the caramel layer. Use a spatula to spread the chocolate evenly over the top.
3. Add Topping: Sprinkle an additional 1/2 cup of crushed Butterfinger candy bars over the chocolate layer, pressing down gently to help them stick.

Step 4: Chill and Serve

1. Chill the Bars: Place the baking dish back in the refrigerator and chill for at least 1 hour, or until the chocolate is fully set and the bars are firm.
2. Cut into Squares: Once chilled, use the parchment paper overhang to lift the bars out of the baking dish. Place on a cutting board and cut into 16 squares.
3. Serve and Enjoy: Serve these Butterfinger Caramel Crunch Bars as a decadent dessert or snack. They’re best enjoyed slightly chilled for the perfect chewy and crunchy texture.