Crush the candy bars and mix with the brown sugar.

With an electric mixer beat together the softened cream cheese, sour cream, and sugar until smooth and creamy. Add in approximately 1/3 of the Butterfinger/brown sugar mixture and stir to combine. Add grapes that have been plucked from their stems and rinsed.

In a 9x13 or similarly sized dish add a thin layer of the Butterfinger/brown sugar mixture. Fill the dish with the grapes and top with remaining Butterfinger/brown sugar mix.

You can eat this right away, but it’s best if it is made a day ahead and chills in the fridge over night.