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.

Course Dessert

Cuisine American, Southern

Keyword butterfinger-cookie-bars

Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings 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 13x9- 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