Prepare the Pan: Line a 9x9-inch pan with parchment paper, ensuring some overhang for easy removal once set.

Make the Base: In a saucepan over medium heat, combine the sugar and corn syrup. Stir until the sugar dissolves and the mixture begins to bubble (about 3-4 minutes). Remove from heat and stir in the creamy peanut butter until it's nice and smooth.

Mix in Cereal: Quickly add the crisp rice cereal to the peanut butter mixture, stirring gently until every piece is well-coated. Press this mixture evenly into the prepared pan and set aside.

Melt the Caramel: In another saucepan, melt the unwrapped soft caramels with milk or cream over low heat. Stir constantly until fully smooth, which should take about 5 minutes. Pour this luscious caramel over the cereal base and spread it evenly. Let it cool for about 10 minutes.

Melt the Chocolate: Melt the chocolate chips in a microwave-safe bowl, using 30-second intervals for best results. Stir until the chocolate is completely smooth. Spread this melted chocolate generously over the cooled caramel layer.

Add Butterfinger Crunch: Sprinkle the crushed Butterfinger bars evenly over the chocolate layer, pressing them gently in so they stick. Refrigerate the entire pan for at least 40 minutes, or until fully set.

Cut and Serve: Once the bars are firm, lift them out of the pan using the parchment overhang. Cut into squares or rectangles and store in an airtight container in the fridge.