1. Prepare the Crust

• Preheat your oven to 350°F (175°C).
• In a medium bowl, mix crushed graham crackers, melted butter, and granulated sugar until evenly combined.
• Press the mixture firmly into the bottom of a greased 9×13-inch baking dish.
• Bake for 8-10 minutes until set. Let cool slightly.

2. Make the Caramel Layer

• In a medium saucepan, combine sweetened condensed milk, butter, brown sugar, and corn syrup.
• Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown, about 8-10 minutes.
• Remove from heat and stir in vanilla extract.
• Pour the caramel over the cooled crust, spreading evenly.

3. Add the Topping

• Sprinkle the chopped Butterfinger candy bars evenly over the caramel layer.
• If desired, add crushed pretzels for extra crunch.

4. Melt the Chocolate

• In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring between each, until smooth.
• Drizzle or spread the melted chocolate over the top of the bars.

5. Chill and Serve

• Refrigerate the bars for at least 2 hours, or until set.
• Once firm, cut into squares using a sharp knife warmed in hot water for clean cuts.