• Step 1: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and set it aside.
• Step 2: In a medium bowl, combine the all-purpose flour, softened butter, granulated sugar, and salt. Use a fork or your fingers to mix the ingredients until a crumbly dough forms.
• Step 3: Press the dough evenly into the prepared baking pan, making sure to create a uniform base layer.
• Step 4: Bake the shortbread crust for 15-18 minutes, or until it’s lightly golden brown. Remove it from the oven and let it cool for 5 minutes.
• Step 5: Pour the sweetened condensed milk over the warm shortbread crust, spreading it evenly to the edges.
• Step 6: Sprinkle the chopped Butterfinger candy pieces over the caramel layer, pressing them down gently to adhere.
• Step 7: Return the pan to the oven and bake for an additional 15-20 minutes, or until the caramel is bubbly and the Butterfinger pieces are lightly toasted.
• Step 8: Remove the pan from the oven and let the bars cool completely before cutting into squares.