1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang for easy removal.
2. In a medium bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press the graham cracker mixture firmly into the bottom of the prepared baking dish to form an even layer. Bake for 10 minutes, then let it cool slightly.
4. Pour the caramel sauce over the baked crust, spreading it evenly with a spatula. Sprinkle the crushed Butterfinger candies over the caramel layer.
5. In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the chocolate chips, stirring until smooth. Add vanilla extract and a pinch of salt, mixing well.
6. Pour the chocolate mixture over the Butterfinger layer, spreading it evenly. Allow the bars to set at room temperature for about an hour, or refrigerate for 30 minutes.
7. Once set, use the parchment overhang to lift the bars from the pan. Cut into squares and serve.

Remember, cooking is about intuition as much as it is about following a recipe. My abuela taught me that sometimes the best dishes come from trusting your senses — so feel free to make these bars your own!