Directions

Prepare the Shortbread Base

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Gradually add the flour and salt, mixing until a crumbly dough forms.

Press the dough evenly into the prepared baking dish.

Bake for 20-25 minutes, or until the edges are lightly golden. Remove from the oven and let cool.

Make the Caramel Layer

In a medium saucepan, combine the sweetened condensed milk, butter, brown sugar, and corn syrup.

Cook over medium heat, stirring constantly, until the mixture begins to bubble.

Reduce the heat to low and simmer for 6-8 minutes, stirring often, until the caramel thickens and turns a golden color.

Pour the caramel evenly over the cooled shortbread base and spread it with a spatula. Allow it to set for about 15 minutes.

Add the Butterfinger Topping

Sprinkle the chopped Butterfinger candy bars evenly over the caramel layer, pressing them gently into the caramel to help them adhere.

Melt the Chocolate

In a microwave-safe bowl, combine the chocolate chips and vegetable oil (if using).

Microwave in 20-second intervals, stirring after each, until the chocolate is completely melted and smooth.

Drizzle or spread the melted chocolate over the Butterfinger layer.

Chill and Set

Refrigerate the bars for at least 2 hours, or until the layers are firm and set.

Slice and Serve

Use a sharp knife to cut the bars into squares or rectangles. For clean cuts, warm the knife slightly and wipe it clean between cuts.

Serving and Storage Tips

Serving:

Serve these bars chilled or at room temperature for the best flavor and texture.

Pair with a cup of coffee or a scoop of vanilla ice cream for an extra treat.

Storage:

Room Temperature: Store in an airtight container for up to 5 days.

Refrigerator: Keep in the fridge for up to 10 days for a firmer texture.