Preheat oven to 350 degrees F. Pulse ground wafers, melted butter and sugar together in food processor until well combined.

Pat the wafer mixture into an 11-inch fluted tart dish, pressing firmly to the bottom and up sides. Bake until fragrant and slightly darkened, approximately 10 minutes. Cool completely.

Pulse BUTTERFINGER® Fun Size Candy Bars, then stir into the caramel sauce. I like to slightly warm up the caramel sauce over the stove or in the microwave to make it easier to work with. Pour the caramel into the cooled tart. Refrigerate for at least 3 hours.

When ready to add the ganache, bring 1/2 cup heavy cream to a boil in a small saucepan. Add chocolate to a medium bowl and pour the hot cream over the chocolate. Let the mixture sit for one minute before stirring until smooth.

Pour ganache over the hardened caramel and add extra BUTTERFINGER® Fun Size Candy Bars on top in desired design. Refrigerate for one hour. Serve chilled.