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Bodacious 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.

Butterfinger Cookie Bars made with crushed candy bars


Easy Butterfinger Cookie Bars Recipe

I love making cookie bars in pretty much any and every flavor and these Bodacious Butterfinger Cookie Bars are a personal favorite. 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 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 texture.

Bodacious Butterfinger Bars

How to Make the Best Bodacious Butterfinger Cookie Bars Recipe

Whether you’re baking for birthdays, the holidays or a potluck gathering these bars will be a delicious addition to the menu.
  • Ingredients you’ll need to make Bodacious Butterfinger Bars: Butter, light brown sugar, large eggs, all purpose flour, baking powder, crushed Butterfinger candy bars, salt and vanilla extract.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, a medium heavy bottomed saucepan, measuring cups and spoons, a medium mixing bowl, a large mixing bowl, a 13 x 9 inch non stick cake pan and whisk.
  • 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.
  • 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.
  • Add the candy bar to a Ziploc bag, seal the top then beat until it’s broken up. Leave some chunks, we’re not going for sawdust here.
  • 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.
  • Store these Butterfinger Bars in an airtight container chilled or at room temperature for up to 4 days.
  • 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.
Bodacious Butterfinger Bars

More Easy Cookie Bars and Desserts to Make

best ever Butterfinger Cookie Bars

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Bodacious Butterfinger Cookie Bars

Prep Time15 minutes
Cook Time30 minutes
Cooling Time10 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: bodacious-butterfinger-bars, butterfinger-cookie-bars
Servings: 24 bars
Calories: 245kcal
Author: Melissa Sperka


  • 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]


  • Preheat the oven to 350°F. Spritz a metal non stick 13 x 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.


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
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. I just finished baking 24 strawberry cupcakes with strawberry buttercream frosting for my husband’s office. I used Strawberry preserves in the batter. How long do you think they are going to be good for? I really hope they disappear at his work the same day.

  2. Butterfingers are my son’s favorite! Does this have to be baked in a metal pan? I only have a glass 13×9. Thx.

    1. Glass and metal bakes differently but, you can use glass. You may need to adjust the baking time so, keep an eye on them. I hope he loves them!

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