Save on Pinterest

Butterfinger Cookie Bars

My boys went through a phase where they loved Butterfingers. We made Butterfinger shakes, muffins, cookies and experimented with different bars; this one was voted the best of the bunch. Make sure you have an extra candy bar on hand because it’s hard to resist a nibble or two while you’re chopping. —Barbara Leighty, Simi Valley, California
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    3 dozen

Ingredients

  • 1 package dark chocolate cake mix (regular size)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1/2 cup 2% milk
  • 1/3 cup canola oil
  • 1/3 cup butter, melted
  • 2 large eggs, divided use
  • 6 Butterfinger candy bars (1.9 ounces each), divided
  • 1-1/2 cups chunky peanut butter
  • 1 teaspoon vanilla extract
  • 1-1/2 cups semisweet chocolate chips, divided

Directions

  • Preheat oven to 350°. In a large bowl, combine cake mix and pudding mix. In another bowl, whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half of the mixture into a greased 15x10x1-in. baking pan. Bake until top appears dry, 6-8 minutes.
  • Meanwhile, chop 2 candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips.
  • Chop 3 additional candy bars; sprinkle over warm crust and press down gently. Cover with cake mix mixture; press down firmly with a metal spatula. Crush remaining candy bar; sprinkle crushed bar and remaining 1/2 cup chocolate chips over top.
  • Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Cut into bars. Store in an airtight container.
Nutrition Facts
1 bar: 242 calories, 14g fat (5g saturated fat), 15mg cholesterol, 234mg sodium, 28g carbohydrate (16g sugars, 2g fiber), 5g protein.

Recommended Video