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–+ servings
Three butterfinger cookie bars on a plate.
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Butterfinger Cookie Bars

Butterfinger cookie bars are soft and moist. Studded with Butterfinger bits and topped with peanut butter icing, they're the ultimate treat.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 Bars
Calories 430kcal

Equipment

  • 9x13 baking dish
  • parchment paper
  • Cooking spray
  • 2 large mixing bowls
  • Hand mixer
  • Rubber spatula or wooden spoon
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board
  • Offset spatula or butter knife
  • cooling rack

Ingredients

Bars

  • 1 cup unsalted butter 1 cup (room temp)
  • ½ cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butterfinger bars chopped (3 big sized bars)

Topping:

  • ¾ cup peanut butter
  • ½ cup unsalted butter room temp
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar
  • 3 tablespoons milk
  • 1 ½ cup Butterfinger bars chopped (5 big sized bars)

Instructions

  • Line a 9x13 baking dish with parchment paper and spray with cooking spray, set aside.
  • Preheat the oven to 350°.
  • 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.
  • Add in the eggs and vanilla and beat again until mixed together.
  • Add the flour, salt and baking soda and beat using the hand mixer until everything is combined.
  • Add in the 1/2 cup of Butterfinger bits and mix once more.
  • Scoop into the lined baking dish and spread around evenly.
  • Bake in the oven for 25 minutes or until golden brown. Remove from the oven and let cool completely.
  • 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.
  • Add the vanilla in and mix once again.
  • Add in the powdered sugar and milk and beat again until it becomes smooth and creamy.
  • Spread all over the top of the cooled cookie layer evenly.
  • Sprinkle the leftover butterfinger bits all over top and slice into bars, serve and enjoy!

Notes

  • Store in an airtight container in the fridge for 3-4 days.
  • You need 8 fun sized Butterfinger bars, chop them up carefully into small chunks.
  • You may need to oil up your hands to be able to spread the cookie dough around evenly.
  • Leave some of the parchment paper sticking out the sides of the baking dish so you can lift it up to slice into bars!

Nutrition

Serving: 1Serving | Calories: 430kcal | Carbohydrates: 49g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 283mg | Potassium: 127mg | Fiber: 1g | Sugar: 32g | Vitamin A: 566IU | Vitamin C: 0.002mg | Calcium: 33mg | Iron: 1mg