Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 oz / 397g) sweetened condensed milk, chilled
  • 1 tsp (5ml) pure vanilla extract
  • 1 pinch (1g) salt
  • 3 (1.8 oz / 51g) Butterfinger candy bars, coarsely chopped
  • 0.5 cup (60g) Butterfinger pieces

Instructions:

  1. Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a parchment-lined 9x9 pan using the back of a spoon until it forms a flat layer.
  2. Pour the cold heavy cream into a chilled bowl and beat on high speed until stiff peaks form.
  3. In a separate bowl, stir together the sweetened condensed milk, vanilla, and salt. Gently fold the whipped cream into the condensed milk using a spatula until the mixture is velvety and uniform.
  4. Fold in the coarsely chopped Butterfinger bars, then spread the mixture evenly over the graham cracker crust.
  5. Press the final 0.5 cup of candy pieces into the top for a textured finish.
  6. Smooth the top with a spatula, cover the pan tightly with plastic wrap, and freeze for at least 6 hours or overnight until firm.