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Butterfinger Cookie Bars Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/butterfinger-cookie-bars-recipe/