These chewy candy bar filled Bodacious Butterfinger Cookie Bars are a loaded cookie bar that's ideal for a kids parties, tailgating, potluck gatherings or you add them to your holiday baking plans year-round. Filled with a copious amount of chopped Butterfinger candy bars, they're chewy, rich and scrumptious.
Cookies and Cookie Bars Never Last Long in Our Cookie Jar
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.
Serve These Bodacious Butterfinger Bars for Any Occasion
Other Dessert Bars Recipes to Add to the Menu
- Easy and delicious No Bake Chocolate Peanut Butter Bars
- Rich and chewy Peanut Butter Mallow Bars
- No bake Chocolate Peanut Butter Pretzel Bars
- Vintage Oatmeal Chocolate Chip Pecan Cookie Bars
- Butterfinger Fudge for your holiday goodies from Crazy for Crust
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Helpful Kitchen Items:
Bodacious Butterfinger Cookie Bars
Ingredients
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 3 large eggs
- 2 teaspoon pure vanilla
- 2 ½ cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon coarse sea salt
- 1 ½ 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 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 ½ 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.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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GiGi
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.
Melissa
Hi Gigi, I don't think that's my recipe. Please visit the recipe site and ask the Author what they recommend.
Adrienne
Just wondering, do the Butterfinger pieces retain their crunch or do they get chewy?
Melissa
Not when baking, they melt and become part of the batter adding a slight chewy texture.
Jodi
Butterfingers are my son's favorite! Does this have to be baked in a metal pan? I only have a glass 13x9. Thx.
Melissa
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!
Melissa
What a sweet comment, it's my pleasure, thanks for stopping by!
Anonymous
Your recipes are the best and are easy to retrieve from facebook.Thanks