Ingredients
• 1 cup (2 sticks) unsalted butter
•1 cup peanut butter (smooth or crunchy, your choice)
•1 1/2 cups powdered sugar
•1 1/2 cups graham cracker crumbs
•1 1/2 cups crushed Butterfinger candy bars (about 3 full-sized bars)
•2 cups semi-sweet chocolate chips
•2 tablespoons vegetable oil (or shortening, optional, for smoother chocolate coating)
Instructions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper or foil, leaving a slight overhang so you can easily lift the bars out later.
- Make the Peanut Butter Layer: In a large saucepan over medium heat, melt the butter and peanut butter together, stirring until smooth and well combined. Once melted, remove from heat and stir in the powdered sugar and graham cracker crumbs until fully incorporated. Add in the crushed Butterfinger pieces and mix gently.
- Press Into the Pan: Transfer the peanut butter mixture into the prepared pan. Press it down firmly into an even layer using a spatula or your hands. Make sure the mixture is compact, so the bars hold together well once chilled.
- Melt the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil (or shortening if using). Microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
- Spread the Chocolate: Pour the melted chocolate over the peanut butter layer and spread it out evenly with a spatula to cover the entire surface.
- Chill the Bars: Refrigerate the bars for at least 2 hours, or until the chocolate has fully set and the bars are firm enough to cut.
- Serve: Once the bars are chilled, lift them out of the pan using the parchment paper or foil. Cut into squares or rectangles, and enjoy!
- Prep Time: 15 minutes