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Butterfinger Cookie Bars Recipe

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4.8 from 12 reviews

Delicious Butterfinger Cookie Bars featuring a buttery cookie base mixed with chopped Butterfinger bars, topped with a creamy peanut butter frosting and more Butterfinger bits for an indulgent treat perfect for dessert or a sweet snack.

Ingredients

Cookie Base

  • 1 cup unsalted butter (2 sticks), 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 (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 cups Butterfinger bars, chopped (5 big sized bars) for topping

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (177°C). Line a 9×13-inch baking dish with parchment paper and spray with cooking spray. Set aside.
  2. Cream Butter and Sugars: In a large bowl, add 1 cup of unsalted butter, sugar, and brown sugar. Use a hand mixer to beat until the mixture becomes light and creamy.
  3. Add Eggs and Vanilla: Add the eggs and 1 tsp vanilla extract to the bowl and continue beating until well combined.
  4. Combine Dry Ingredients: Add the flour, salt, and baking soda to the mixture. Beat on low speed with a hand mixer until everything is just combined.
  5. Mix in Butterfinger Bits: Fold in 1/2 cup chopped Butterfinger bars and mix gently to distribute evenly.
  6. Transfer and Bake: Scoop the dough into the prepared baking dish and spread evenly. Bake in the preheated oven for 25 minutes, or until golden brown around the edges.
  7. Cool Completely: Remove the baking dish from the oven and let the cookie base cool completely before frosting.
  8. Prepare Frosting: In a separate large bowl, beat 3/4 cup peanut butter and 1 stick of unsalted butter using a hand mixer until smooth and creamy with no lumps.
  9. Add Vanilla and Sugar: Mix in 1 tsp vanilla extract. Then, gradually add 1 1/2 cups powdered sugar and 3 tbsp milk and continue beating until the frosting is smooth and spreadable.
  10. Frost and Top: Spread the peanut butter frosting evenly over the cooled cookie base. Sprinkle the remaining 1 1/2 cups chopped Butterfinger bars on top for extra crunch and flavor.
  11. Slice and Serve: Slice the cookie bars into squares and serve. Enjoy your delicious Butterfinger Cookie Bars!

Notes

  • Use room temperature butter and eggs to ensure better mixing and texture.
  • Allow the cookie base to cool completely before frosting to prevent melting.
  • You can substitute peanut butter with any nut or seed butter of choice if desired.
  • Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • For a crispier texture, bake an additional 5 minutes but monitor closely to prevent burning.

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