Butterfinger Caramel Brownies

1 box brownie mix
4-5 butterfinger candy bars
Caramel topping
1 cup powdered sugar
1/4 tsp vanilla
2 tbsp unsweetened cocoa powder
1 tbsp milk, plus more if needed

Prepare brownies as directed on box. Using a food processor, chop 2 to 2 1/2 candy bars. Add crushed candy bars to mix. Pour into greased 9x13-inch pan. Drizzle caramel topping over the brownie mixture, going from one side to the other. Take a butter and knife and "slice" thru the caramel mixture in the opposite direction. (See pic for a way better explanation! :)) Bake according to package. Cool.

Icing: In a ziploc bag, add your remaining candy bars and crush. (I didn't use the food processor her because I wanted bigger chunks.) In a small bowl, combine powdered sugar, vanilla, cocoa powder and tablespoon of milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Pour over brownies and spread evenly. Sprinkle with crushed butterfingers. Let sit until icing has set. Enjoy!