Butterfinger Caramel Crunch Bars

Preheat your oven to 350°F and line a 9x13 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
In a medium bowl, mix the graham cracker crumbs with the melted butter until the mixture resembles wet sand and all the crumbs are moistened.
Firmly press the crumb mixture into an even layer at the bottom of the prepared baking dish to form the crust, then bake for 8 minutes until set.
Pour the sweetened condensed milk evenly over the warm crust, then sprinkle the chocolate chips and dollop the peanut butter over the top.
Return the dish to the oven and bake for 25-28 minutes, until the edges are bubbly and the top appears set.
Immediately sprinkle the chopped Butterfinger bars over the hot surface and gently press them down, then drizzle the caramel sauce evenly over the top.
Allow the bars to cool completely at room temperature for at least 2 hours, then transfer the pan to the refrigerator for 1 hour to fully set and firm up before cutting.
Use the parchment paper overhang to lift the entire bar slab out of the dish, place it on a cutting board, and slice into squares with a sharp knife.