Butterfinger Cookie Bars Recipe

Introduction

Butterfinger Cookie Bars combine a rich, buttery cookie base with creamy peanut butter frosting and crunchy Butterfinger candy pieces. This layered treat is perfect for anyone who loves a sweet and satisfying dessert with a delightful crunch.

Ingredients

• 2 sticks unsalted butter (1 cup), room temperature
• 1/2 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 1/2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1/2 cup Butterfinger bars, chopped (about 3 big bars)
• 3/4 cup peanut butter
• 1 stick unsalted butter, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 3 tbsp milk
• 1 1/2 cups Butterfinger bars, chopped (about 5 big bars, for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper and spray it lightly with cooking spray. Set aside.
2. Step 2: In a large bowl, combine 1 cup of butter, sugar, and brown sugar. Beat with a hand mixer until the mixture is light and creamy.
3. Step 3: Add the eggs and vanilla extract, then beat again until well combined.
4. Step 4: Mix in the flour, salt, and baking soda using the hand mixer until all ingredients are fully combined.
5. Step 5: Fold in 1/2 cup of chopped Butterfinger bars, mixing gently.
6. Step 6: Spread the cookie dough evenly into the prepared baking dish. Bake for 25 minutes, or until the top is golden brown.
7. Step 7: Remove from the oven and let the cookie layer cool completely before adding the frosting.
8. Step 8: In a clean bowl, beat together peanut butter and 1 stick of butter until smooth and creamy.
9. Step 9: Add vanilla extract and mix again.
10. Step 10: Gradually beat in powdered sugar and milk until the frosting is smooth and spreadable.
11. Step 11: Spread the peanut butter frosting evenly over the cooled cookie base.
12. Step 12: Sprinkle the remaining 1 1/2 cups of chopped Butterfinger bars over the frosting.
13. Step 13: Slice into bars, serve, and enjoy your delicious Butterfinger Cookie Bars!

Tips & Variations

• For extra crunch, toast the chopped Butterfinger pieces lightly before adding them to the batter and topping.
• Use crunchy peanut butter for more texture in the frosting.
• Try substituting Butterfinger bars with your favorite candy bars for a fun twist.

Storage

Store the Butterfinger Cookie Bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Let them come to room temperature or warm slightly before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use creamy peanut butter instead of chunky?

Yes, creamy peanut butter works well and will give a smooth frosting consistency. If you prefer more texture, use chunky peanut butter instead.

Can I freeze these bars?

Yes, you can freeze the bars. Wrap them tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Butterfinger Cookie Bars Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

Delicious and indulgent Butterfinger Cookie Bars featuring a buttery cookie base loaded with chopped Butterfinger bars and topped with a creamy peanut butter frosting sprinkled with more Butterfinger bits. Perfect for candy lovers looking for a rich, crunchy, and sweet treat that’s easy to make at home.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Base

• 2 sticks unsalted butter (1 cup), room temperature
• 1/2 cup sugar
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1/2 cup Butterfinger bars, chopped (about 3 big-sized bars)

Peanut Butter Frosting

• 3/4 cup peanut butter
• 1 stick unsalted butter (1/2 cup), room temperature
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 3 tbsp milk

Topping

• 1 1/2 cups Butterfinger bars, chopped (about 5 big-sized bars)

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to warm up while you prepare the cookie base.
2. Prepare the baking dish: Line a 9×13-inch baking dish with parchment paper, then spray it lightly with cooking spray. This will prevent sticking and make for easy removal of the bars.
3. Make the cookie dough: In a large bowl, beat together 1 cup of room temperature butter, sugar, and brown sugar using a hand mixer until the mixture becomes light and creamy, about 3-4 minutes.
4. Add eggs and vanilla: Incorporate the eggs one at a time, then add 1 tsp vanilla extract, continuing to beat until fully combined.
5. Mix dry ingredients: Add the flour, salt, and baking soda to the wet ingredients. Beat with the hand mixer until just combined and a dough forms.
6. Fold in Butterfinger bits: Gently mix in 1/2 cup of chopped Butterfinger candy bars until evenly distributed throughout the dough.
7. Bake the cookie base: Spread the dough evenly into the prepared baking dish. Bake for 25 minutes or until the cookie layer is golden brown and a toothpick inserted comes out with few crumbs.
8. Cool completely: Remove from oven and allow the cookie base to cool fully in the pan to room temperature.
9. Prepare the frosting: In a clean large bowl, beat together 3/4 cup peanut butter and 1 stick (1/2 cup) room temperature butter until smooth and creamy without lumps.
10. Add vanilla: Mix in 1 tsp vanilla extract until fully incorporated.
11. Add powdered sugar and milk: Gradually beat in 1 1/2 cups powdered sugar and 3 tablespoons milk. Continue mixing until frosting is smooth and spreadable.
12. Frost the bars: Evenly spread the peanut butter frosting over the cooled cookie base.
13. Add topping and serve: Sprinkle the remaining 1 1/2 cups of chopped Butterfinger bars over the frosting. Slice into bars and serve.

Notes

• Ensure butter is at room temperature for easier creaming and smooth batter.
• Do not overmix the dough after adding flour to avoid tough cookies.
• Let the cookie base cool fully before frosting to prevent melting the frosting.
• You can substitute crunchy peanut butter for added texture in the frosting if desired.
• Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Butterfinger cookie bars, peanut butter frosting bars, candy bar cookie recipe, easy dessert bars, baked cookie bars