Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a large bowl, mix the graham cracker crumbs, melted butter, and powdered sugar until well combined.
Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes.
Remove from the oven and let it cool slightly while preparing the filling.
In a medium saucepan, gently heat the caramel sauce until it’s warm and pourable. Stir in the crushed Butterfinger candy.
Spread the caramel and Butterfinger mixture over the cooled crust evenly.
Refrigerate the pan for 30 minutes to allow the filling to set.
While cooling, melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
Once the filling is set, pour the melted chocolate over the top and spread evenly.
Chill the bars once more, until the chocolate is firm, for about 30 minutes.
Lift the bars from the pan using the parchment paper, cut into squares, and serve.
