Butterfinger Cookie Bars

These bodacious Butterfinger Cookie Bars are a loaded cookie bar that’s ideal for kids parties, tailgating or potluck gatherings. They feature a copious amount of chopped Butterfinger candy bars that melts into the batter while baking making them chewy and rich.

Ingredients to Make Butterfinger Cookie Bars Recipe

I love making cookie bars in pretty much any and every flavor and these Bodacious Butterfinger Cookie Bars are made with everyone’s favorite candy bar. Chocolate and peanut butter is a classic flavor combination that never just never gets old.  These Butterfinger Bars are a super easy cookie bar to put together and they’re incredible served warm or cold. The cookie dough batter is moist and chewy and the Butterfinger nougat melts into the batter giving it a distinct flavor and chewy peanut butter cookie texture in bar form.

Key ingredients you’ll need to make Butterfinger Bars: (Scroll down for full printable recipe card and quantities.)

• Butterfingers Candy Bars – You’ll need four full size candy bars or 12 mini bars.
• Flour – All purpose flour forms the base of the cookie bar batter.
• Sugar – Light brown sugar gives the bars a chewy texture.
• Leavening – Baking powder and salt give lift to the cookies bars.
• Butter – One cup unsalted butter for moisture and flavor.
• Eggs – Large eggs bind the ingredients together and add flavor.
• Flavoring – One teaspoon vanilla extract.

How to Make Butterfinger Cookie Bars Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 350°F. Spritz a metal non stick 13×9-inch cake pan with baking spray. Set aside.
• Butter and Sugar – Melt together the butter and brown sugar in a medium size saucepan. Cook over low heat for 2 minutes until the sugar is dissolved then remove to a mixing bowl to cool.
• Eggs – Once cooled beat in the eggs along with the vanilla. Beat just until fully combined.
• Dry Ingredients – Use a whisk to sift together the flour, baking powder and salt.
• Combine – With the mixer on low speed gradually add to the bowl with the wet ingredients, beating until fully moistened. Stir in crushed Butterfingers by hand.
• Transfer to Pan – Pour batter evenly into pan and sprinkle reserved crushed Butterfingers on top.
• Oven – Bake per the cook time in the recipe testing the center with a toothpick before removing the pan from the oven. Look for moist crumbs, not a clean toothpick.
• Serve – Cool Butterfinger Cookie Bars to room temperature in the pan on a wire rack before cutting.

Kitchen Equipment to Make Butterfinger Cookie Bars

• Electric mixer. You can use a stand mixer or a hand mixer.
• Medium heavy bottomed saucepan.
• Measuring cups and measuring spoons.
• Medium mixing bowl and large mixing bowl.
• 13×9-inch non stick cake pan or baking dish.
• Balloon whisk.

Recipe Variations, Tips and Variations

• Candy Bars – You could adapt this recipe using Snickers bars or Baby Ruth candy bars.
• Salt – You can use coarse sea salt or table salt.
• Sugar – You can use dark brown sugar for a stronger molasses flavor.
• Use a Rolling Pin to Crush the Butterfingers – You can easily crush the Butterfinger candy bar using a rolling pin or the smooth side of a meat tenderizer. You may also be able to find it already crushed with the other baking chips on the baking aisle.
• Crush the Candy in a Storage Bag – Add the Butterfinger candy bar to a Ziploc bag, seal the top then beat with a rolling pin until it’s broken up. Leave some chunks, we’re not going for sawdust here.
• Use a Whisk to Sift the Flour – When a recipe sifts together dry ingredients I almost always use a whisk to get the task done. It works like a charm and I also use a whisk for biscuits, cakes, cookies and more.
• Let the Warm Sugar Mixture Cool Slightly: The batter for these cookie bars begins with a warm mixture of melted butter and light brown sugar. Making it this way lends a chewy texture to the end result. It will be important to allow it to cool slightly prior to adding the eggs. That’s the purpose of pouring it into a large mixing bowl.

Storage and Leftovers

• When to Serve Cookie Bars – These kind of easy desserts are perfect for parties, movie night with the family, picnics, holidays like Thanksgiving, Christmas and Easter or anytime handheld desserts are on the menu.
• Leftovers – Store these Butterfinger Bars in an airtight container chilled in the refrigerator or at room temperature for up to 4 days.
• Freezer Storage – You can freeze these Butterfinger Cookie Bars for up to 2 months in a freezer safe container or tightly wrapped in freezer wrap and heavy duty aluminum foil. Thaw in the fridge and enjoy!

More Easy Cookie Bars and Desserts to Make

• Easy and delicious No Bake Chocolate Peanut Butter Bars.
• Pineapple Coconut Chess Bars are rich and simple to make.
• Rich and chewy Peanut Butter Mallow Bars are a throwback to my childhood.
• No bake Chocolate Peanut Butter Pretzel Bars.
• Classic Lemon Bars with a shortbread crust.
• Vintage Oatmeal Chocolate Chip Pecan Cookie Bars.
• Butterfinger Fudge for your holiday goodies from Crazy for Crust.

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 13×9-inch Pan

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5 from 1 vote

Butterfinger Cookie Bars

These Butterfinger Cookie Bars are soft, chewy, and packed with crunchy peanut butter candy pieces an easy, irresistible dessert bar everyone will love.

Prep Time15 minutes mins

Cook Time30 minutes mins

Cooling Time10 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: American, Southern

Keyword: butterfinger-cookie-bars

Servings: 24 bars

Calories: 245kcal

Author: Melissa Sperka

Ingredients

• 1 cup unsalted butter
• 2 cups packed light brown sugar
• 3 large eggs
• 2 tsp pure vanilla
• 2 1/2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp coarse sea salt
• 1 1/2 cups crumbled Butterfingers divided [about 12 snack size or 4 full size]

Instructions

• Preheat the oven to 350°F. Spritz a metal non stick 13×9- inch pan with baking spray. Set aside.
• On the stove top melt together the butter and brown sugar in a medium size saucepan. Cook over low heat for 2 minutes until the sugar is dissolved, then remove to a mixing bowl to cool.
• After brown-sugar mixture has cooled to the touch (about 5-10 minutes) use an electric mixer to beat in the eggs along with the vanilla. Beat just until fully combined.
• In a separate mixing bowl use a whisk to sift together the flour, baking powder and salt. With the mixer on low speed, gradually add to the bowl with the wet ingredients, beating until fully moistened. Mix in 1 cup of crushed Butterfingers by hand.
• Pour batter evenly into pan, and sprinkle reserved 1/2 cup of crushed Butterfingers on top.
• Bake for 25 minutes. Test the center with a toothpick before removing from the oven. Look for moist crumbs, not a clean toothpick. Do not over bake.
• Cool to room temperature in the pan on a wire rack before cutting.
• Store leftovers in an airtight container at room temperature.

Notes

• Candy Bars – You could adapt this recipe using Snickers bars or Baby Ruth candy bars.
• Salt – You can use coarse sea salt or table salt.
• Sugar – You can use dark brown sugar for a stronger molasses flavor.

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 89mg | Potassium: 99mg | Fiber: 1g | Sugar: 23g | Vitamin A: 270IU | Calcium: 38mg | Iron: 1mg

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