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
Butterfinger Cookie Bars
Butterfinger Cookie Bars
Prep Time
25 min
Cook Time
30 min
Yield
32 bars
Ingredients
- 1 package dark chocolate cake mix (regular size)
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1/2 cup 2% milk
- 1/2 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: 282 calories, 17g fat (5g saturated fat), 17mg cholesterol, 263mg sodium, 32g carbohydrate (18g sugars, 2g fiber), 5g protein.
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