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1. **Prepare the Pan:** Line a 9×9-inch baking pan with aluminum foil, allowing an overhang on the sides for easy removal. Lightly coat the foil with cooking spray.
2. **Layer the Base:** Arrange graham crackers in a single layer at the bottom of the pan, breaking them as necessary to fit.
3. **Add Marshmallows:** Evenly distribute the mini marshmallows over the graham crackers.
4. **Melt Caramel:** In a microwave-safe bowl, heat the caramel bits and milk for 1 minute on high, then stir. Continue microwaving in 30-second bursts until the caramel is fully melted.
5. **Spread Caramel:** Pour and spread the melted caramel over the marshmallows, ensuring even coverage. The heat will slightly melt the marshmallows, allowing the caramel to seep through to the graham crackers.
6. **Add Butterfinger:** Sprinkle the chopped Butterfinger pieces over the caramel, pressing them into the marshmallow-caramel mixture.
7. **Chocolate Drizzle:** Melt the semi-sweet chocolate in the microwave in 30-second intervals until smooth, then drizzle over the Butterfinger layer.
8. **Chill:** Refrigerate the pan for about 1 hour, or until the mixture is set.
9. **Slice and Serve:** Lift the bars out of the pan using the foil overhangs, remove the foil, and slice into bars.
**Prep Time: 10 mins | Total Time: 1 hr 10 mins | Servings: 12 bars**
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