Preheat your oven to 350°F (175°C). Grease and line an 8×8-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.

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.

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

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.

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.