Mouthwatering Butterfinger Cookie Bars Recipe

I have to admit, I have a serious soft spot for anything that combines chocolate and peanut butter. It’s the ultimate sweet treat combination for me, and when you add Butterfinger into the mix, it takes things to a whole new level! I’ve been experimenting with cookie bars lately, and I couldn’t resist giving this one a try. Trust me when I say, these Butterfinger Cookie Bars turned out to be one of my best creations yet.

The base of these bars is perfectly moist and soft, giving it that melt-in-your-mouth texture that’s so hard to resist. I mixed in chunks of Butterfinger throughout the dough, so every bite is packed with that irresistible crunch and peanut buttery sweetness. But I didn’t stop there – I topped it off with a creamy peanut butter icing and sprinkled even more Butterfinger bits on top. The result? Pure magic.

Whether you’re making these for a family gathering or just treating yourself (because who doesn’t deserve a little indulgence now and then?), these Butterfinger Cookie Bars are sure to hit the spot. They’ve quickly become one of my go-to desserts, and I’m excited to share the recipe with you. Get ready for a dessert that will have everyone coming back for seconds!

Ingredients

• 2 sticks of unsalted butter (1 cup) (room temp): Start with softened unsalted butter for the perfect balance of richness and texture in the cookie bars.
• 1/2 cup of sugar: A bit of granulated sugar helps to sweeten the cookie base just right without overpowering the other flavors.
• 1 cup of brown sugar: The brown sugar adds a deep, molasses-like sweetness that gives these cookie bars their chewy, melt-in-your-mouth texture.
• 2 eggs: Eggs act as the binding agent, helping to create a soft, smooth cookie dough.
• 1 tsp vanilla extract: A teaspoon of vanilla extract enhances the sweetness and adds a warm, comforting flavor to the dough.
• 2 1/2 cups of flour: The flour is the base for the dough, giving structure to these chewy cookie bars.
• 1 tsp salt: A pinch of salt brings out the sweetness of the sugars and helps balance the rich flavors.
• 1 tsp baking soda: Baking soda helps the cookie bars rise and become perfectly soft and tender.
• 1/2 cup of Butterfinger bars (chopped) (3 big sized bars): Chopped Butterfinger bars bring a satisfying crunch and a burst of peanut buttery goodness to every bite.
• 3/4 cup of peanut butter: Peanut butter is the key to adding that creamy, nutty flavor that pairs so well with the chocolate and Butterfinger pieces.
• 1 stick of unsalted butter (room temp): The second stick of softened unsalted butter ensures a smooth, velvety consistency for the peanut butter icing.
• 1 tsp vanilla extract: Another dash of vanilla extract in the icing deepens the overall flavor profile, making it even more indulgent.
• 1 1/2 cups of powdered sugar: Powdered sugar is essential for the creamy, smooth texture of the peanut butter icing.
• 3 tbsp milk: A bit of milk helps thin out the peanut butter icing, making it easy to spread evenly over the bars.
• 1 1/2 cups of Butterfinger bars (chopped) (5 big sized bars): More chopped Butterfinger bars sprinkled on top of the icing add that perfect crunch and extra layer of flavor that makes these bars unforgettable.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350°.

2. Line a 9×13 baking dish with parchment paper and spray with cooking spray, set aside.

3. In a large bowl add in the 1 cup of butter, sugar and brown sugar, beat using a hand mixer until it becomes light and creamy.

4. Add in the eggs and vanilla and beat again until mixed together.

5. Add the flour, salt and baking soda and beat using the hand mixer until everything is combined.

6. Add in the 1/2 cup of Butterfinger bits and mix once more.

7. Scoop into the lined baking dish and spread around evenly. Bake in the oven for 25 minutes or until golden brown.

8. Remove from the oven and let cool completely.

9. In another large bowl add the peanut butter and 1 stick of butter and beat using a hand mixer until completely smooth and no chunks.

10. Add the vanilla in and mix once again.

11. Add in the powdered sugar and milk and beat again until it becomes smooth and creamy.

12. Spread all over the top of the cooled cookie layer evenly.

13. Sprinkle the leftover butterfinger bits all over top and slice into bars, serve and enjoy!

Frequently Asked Questions

1. Can I use salted butter instead of unsalted butter? While it’s always best to use unsalted butter for baking so you can control the amount of salt in the recipe, you can use salted butter if that’s all you have. Just reduce the amount of added salt to 1/2 tsp to avoid making the bars too salty.

2. Can I use crunchy peanut butter instead of creamy? Yes! If you love extra crunch, feel free to swap out creamy peanut butter for crunchy. It’ll give the icing an added texture that pairs wonderfully with the Butterfinger bits.

3. Can I make these bars ahead of time? Absolutely! These Butterfinger Cookie Bars actually taste even better the next day as the flavors have had time to meld together. You can store them in an airtight container at room temperature for up to 3-4 days, or refrigerate them for longer freshness.

4. Can I substitute the Butterfingers with another candy? If you’re not a fan of Butterfinger, you can swap them out with another candy that has a similar crunch and sweetness, like Reese’s Peanut Butter Cups or Snickers. Just make sure to chop the candy into small pieces.

5. Can I freeze these cookie bars? Yes! These cookie bars freeze really well. After they cool completely, cut them into squares and store them in an airtight container or freezer-safe bag. They’ll stay fresh for up to 3 months in the freezer. Just let them thaw at room temperature before enjoying!

6. Can I make this recipe without eggs? You can make an egg-free version by substituting each egg with a flax egg (1 tbsp ground flaxseed + 2 tbsp water, let sit for 5 minutes to thicken) or another egg substitute like applesauce or mashed banana, though the texture may be slightly different.

7. Can I use a different type of flour? If you’re looking to make this recipe gluten-free, you can try using a 1:1 gluten-free flour blend. Just keep in mind that the texture may vary slightly, but it should still work out well!

You can find more cookie bar recipes here.