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Butterfinger Cookie Bars Recipe

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4.8 from 47 reviews

Delicious Butterfinger Cookie Bars featuring a soft, chewy cookie base loaded with chopped Butterfinger bars, topped with a creamy peanut butter frosting and more Butterfinger crunch. Easy to make and perfect for satisfying your sweet tooth with a delightful peanut butter and chocolate candy blend.

Ingredients

Cookie Base:

  • 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 sized bars)

Peanut Butter Frosting:

  • 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 cup Butterfinger bars (chopped, about 5 big sized bars) for topping

Instructions

  1. Preheat the oven: Set your oven to 350°F and prepare a 9×13 inch baking dish by lining it with parchment paper and spraying lightly with cooking spray to prevent sticking.
  2. Make the cookie dough: In a large bowl, beat together 1 cup of butter, sugar, and brown sugar using a hand mixer until the mixture becomes light and creamy.
  3. Add eggs and vanilla: Beat in the eggs and 1 teaspoon of vanilla extract until fully combined and smooth.
  4. Mix dry ingredients: Add the flour, salt, and baking soda to the wet ingredients and continue beating with the hand mixer until all ingredients are thoroughly combined.
  5. Incorporate Butterfinger pieces: Fold in the chopped 1/2 cup Butterfinger bars gently to distribute them through the dough.
  6. Bake the cookie base: Transfer the cookie dough mixture into the prepared baking dish, spreading it evenly. Bake for 25 minutes or until the top is golden brown. Remove from the oven and allow to cool completely.
  7. Prepare the peanut butter frosting: In a separate large bowl, beat together the peanut butter and 1 stick of butter with a hand mixer until the mixture is smooth and free of lumps.
  8. Add vanilla and sugar: Mix in the vanilla extract. Gradually add powdered sugar and milk, beating continuously until the frosting becomes smooth and creamy.
  9. Frost the cooled cookie base: Spread the peanut butter frosting evenly over the completely cooled cookie layer.
  10. Add Butterfinger topping and serve: Sprinkle the remaining 1 1/2 cups of chopped Butterfinger bars over the frosting. Slice into bars and serve immediately or store for later enjoyment.

Notes

  • Ensure the cookie base is completely cool before frosting to prevent the frosting from melting.
  • You can substitute crunchy peanut butter for smooth to add texture to the frosting.
  • If you prefer a sweeter treat, add a bit more powdered sugar to the frosting to taste.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

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