3-Layer Butterfinger Toffee Fudge Bars

Ingredients

For Shortbread Layer:
• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 3/4 cups flour
For Butterfinger Layer:
• 1 1/4 cup peanut butter, divided
• 1 1/2 cups sugar
• 3/4 cups water
• 1/4 teaspoon salt
For Fudge Layer:
• 1 cups sugar
• 1/3 cup cream
• 1/4 cup (1/2 stick) butter
• 1/2 cup semi-sweet chopped dark chocolate or chocolate chips
• 1/2 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees F (180 C). Beat butter and sugar together in a medium bowl until creamed. Add salt, vanilla, and flour and mix until combined. Press into a greased 13x9 inch baking pan and bake for 12 - 15 minutes until evenly browned on top. Remove from oven and allow to cool.
2. While shortbread is cooling, warm 1/4 cup peanut butter until easily spreadable and spread over shortbread. This will act as the glue for the second layer.
3. Combine sugar and water in a small saucepan and bring to a boil, stirring occasionally and scraping any sugar from the sides. Allow it to boil until it reaches 300 degrees F (150 C). Turn off heat and immediately stir in peanut butter and salt then carefully pour out on top of shortbread and peanut butter and spread into a smooth layer.
4. Now wash pan or use clean one for the fudge layer. Combine cream and sugar and bring to a boil, stirring occasionally until it reaches 238 degrees F (115 C).
5. Turn off heat and stir in butter until very smooth then chocolate and vanilla.
6. Spread over butterfinger layer and allow to cool before cutting.