Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

Step 2: In a large bowl, combine melted butter, granulated sugar, brown sugar, and vanilla extract. Mix until well combined. Stir in the flour, oats, baking soda, and salt until a soft dough forms.

Step 3: Press about two-thirds of the dough into the bottom of the prepared baking pan to form an even layer.

Step 4: In a separate bowl, mix together the peanut butter and chopped Butterfinger candies until well combined. Spread the peanut butter mixture evenly over the pressed dough in the baking pan.

Step 5: Drizzle the caramel sauce over the peanut butter layer. Use a spatula to spread it evenly, if needed.

Step 6: Crumble the remaining dough over the caramel layer. It doesn’t have to cover completely; some gaps are fine.

Step 7: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown. The center may still look slightly soft, but it will firm up as it cools.

Step 8: Remove from the oven and allow to cool in the pan for about 10 minutes. While still warm, sprinkle the chocolate chips evenly over the top. Let them sit for a few minutes until melted, then use a spatula to spread the melted chocolate over the bars.

Step 9: If desired, sprinkle additional chopped Butterfinger candies on top for garnish.

Step 10: Allow the bars to cool completely at room temperature, then refrigerate for at least 1 hour to set.

Variation

For a nut-free version, replace the peanut butter with sunflower seed butter and use a nut-free crunchy topping of choice.