Print

Butterfinger Cookie Bars Recipe

Butterfinger Cookie Bars
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Butterfinger Cookie Bars recipe: easy, delicious.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1/2 cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 10 oz (approximately 4-5 regular size bars) Butterfinger candy bars, chopped
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup semi-sweet chocolate chips (for drizzle)
  • 1 teaspoon coconut oil (for drizzle)

Instructions

  • Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper for extra non-stick insurance.
  • In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
  • In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and creamy, about 2-3 minutes with an electric mixer.
  • Add the creamy peanut butter and beat until fully combined and smooth.
  • Crack in the large eggs, one at a time, beating well after each addition. Stir in the pure vanilla extract until just combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
  • Gently fold in the chopped Butterfinger candy pieces and semi-sweet chocolate chips. The dough will be thick and wonderfully textured.
  • Press this glorious dough evenly into your prepared 9×13 inch baking pan. An offset spatula or the back of a spoon lightly greased can help you achieve a smooth, even layer. If the dough is sticky, dampen your fingertips slightly to help press it down.
  • Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached – not wet batter, but not completely dry either. Immediately after removing from the oven, if desired, sprinkle a few extra chopped Butterfinger pieces on top and gently press them in.
  • Let the bars cool completely in the pan on a wire rack before attempting to drizzle or slice. This cooling time is crucial for the bars to set and maintain their structure.
  • Once your Butterfinger Cookie Bars are completely cool, it’s time for the crowning glory: the chocolate drizzle! In a microwave-safe bowl, combine the 1/2 cup semi-sweet chocolate chips and 1 teaspoon coconut oil. Microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate is smooth and completely melted. Stir until there are no lumps and the mixture is glossy and rich.
  • Use a spoon, a fork, or even a piping bag with a small tip to artfully drizzle the chocolate over the cooled Butterfinger Cookie Bars. Allow the chocolate drizzle to set completely at room temperature (or pop them in the fridge for about 15-20 minutes to speed things up) before slicing and serving.

Notes

Prepare to have your taste buds absolutely dazzled by these incredible Butterfinger Cookie Bars! Imagine a chewy, golden-brown cookie base, packed with creamy peanut butter flavor and studded with those iconic, crispy, buttery, and slightly salty Butterfinger candy pieces. Each bite delivers a delightful symphony of textures and flavors – the soft chewiness of the bar, the satisfying crunch of the candy, and that unmistakable Butterfinger goodness that keeps you coming back for more. They’re a true showstopper, ridiculously easy to make, and guaranteed to become your new favorite dessert for any occasion.

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