Butterfinger Caramel Crunch Bars

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine crushed Butterfinger candy bars, flour, powdered sugar, and melted butter. Stir until fully combined.
Press the mixture evenly into a 9×13 inch baking pan lined with parchment paper. Bake for 15-20 minutes, or until golden brown.
While the crust bakes, melt caramel candies with heavy cream in a saucepan over low heat, stirring constantly until smooth.
Pour the melted caramel over the baked crust, spreading it evenly. Allow it to cool for about 10 minutes.
Melt the white chocolate chips in the microwave in 30-second intervals, stirring until smooth. Drizzle over the cooled caramel layer.
Sprinkle crushed Butterfinger candy over the top. Let the bars cool completely before cutting into squares.
Enjoy these delicious Butterfinger Caramel Crunch Bars!