Start by lining a 9x9 inch baking pan with aluminum foil, allowing some to hang over the edges for easy removal later. Lightly spray the foil with non-stick cooking spray.

Begin by placing a single layer of graham crackers at the bottom of the prepared pan, ensuring they fit snugly without gaps.

Evenly distribute the mini marshmallows over the graham cracker layer, covering every inch for that fluffy texture.

In a microwave-safe bowl, combine the caramel bits and milk. Microwave in 30-second intervals, stirring until melted.

Drizzle the melted caramel evenly over the marshmallows, spreading it out to coat all of them.

Scatter the crushed Butterfinger pieces generously over the warm caramel, pressing them in slightly.

Melt the semi-sweet chocolate in a microwave-safe bowl in 30-second bursts until smooth.

Carefully drizzle the melted chocolate over your layered bars. Cover with plastic wrap and refrigerate for about 1 hour.

Once set, lift the bars out of the pan using the foil edges. Slice into squares or rectangles as desired.