. **Prepare the Base:**

- Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.

- Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly.

**Prepare the Caramel Layer:**

- In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave in 30-second intervals, stirring after each, until the caramel is fully melted and smooth.

- Pour the melted caramel over the graham cracker crust, spreading it evenly with a spatula.

**Add the Butterfinger Layer:**

- Sprinkle the crushed Butterfinger candy bars evenly over the caramel layer, pressing down gently so they adhere to the caramel.

**Prepare the Chocolate Topping:**

- In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth and fully melted.

- Pour the melted chocolate over the Butterfinger layer, spreading it out evenly to cover the entire surface.

**Set and Serve:**

- Allow the bars to cool at room temperature for about 30 minutes, then transfer to the refrigerator to set completely, about 2 hours.

- Once the bars are set, lift them out of the pan using the parchment overhang and cut into squares or rectangles.

- Optionally, sprinkle extra crushed Butterfinger pieces over the top before serving.

**Store:**

- Store any leftover bars in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week