Prepare the Pan: Line a 9x9 inch baking pan with foil, leaving an overhang for easy removal. Lightly spray it with cooking spray to prevent sticking.

Layer the Base: Take your graham crackers and break them into pieces, layering them evenly along the bottom of the prepared pan, ensuring a solid foundation.

Add Marshmallows: Evenly distribute mini marshmallows over the graham cracker layer, creating a fluffy, chewy layer that will meld beautifully with the caramel.

Melt Caramel: In a microwave-safe bowl, combine caramel bits and milk. Heat in 30-second intervals, stirring after each, until the mixture is completely smooth and glossy.

Pour Caramel: Gently drizzle the melted caramel over the marshmallows, using a spatula to spread it out evenly for a luscious layer.

Add Butterfinger Layer: Scatter coarsely chopped Butterfinger pieces generously over the warm caramel, pressing them in slightly to secure them in place.

Melt and Drizzle Chocolate: Melt semi-sweet chocolate in the microwave or on the stovetop. Use a spoon to drizzle the chocolate over the entire layer, creating a sweet finish.

Chill: Refrigerate for about 1 hour or until the bars are fully set. Once firm, remove them from the pan using the foil overhang and cut into squares.