These Butterfinger Bars are a blondie base with butterfinger cookie pieces and topped with a light and fluffy buttercream frosting! They are easy to make, and will be the highlight of your next party!

Looking for more desserts? Try this Sweet Chex Mix, Better Than Sex Cake, or Blintzes!

Three butterfinger cookie bars stacked on a plate.

Why I love this recipe:

  • The Frosting: Fluffy peanut butter frosting with crushed butterfinger candy bars in it; don’t think you can get better than that!
  • Quick – Skip the scooping, rolling, chilling, and baking multiple batches that cookies require. This butterfinger dessert is quick and easy!
  • Make Ahead Crowd Pleaser – They’re always a hit, and you can make them in advance of a gathering and store them in the fridge or freezer.

How to make Butterfinger Bars:

Make Batter: Cream together butter, brown sugar, and granulated sugar until smooth and light. Add vanilla and eggs and mix well. Mix in flour, baking soda, and salt. Stir in chopped Butterfinger bits.

A two image collage showing the batter for butterfinger bars, then chopped butterfingers added.

Spread: Press dough into a lightly greased 9×13 inch baking pan.

Butterfinger Bars dough spread into a 9x13 baking pan and ready to bake.

Bake: Place pan in oven and bake at 350°F for 24-26 minutes, until the center of the bars are JUST set. Cool completely before frosting.

Butterfinger Bars in a 9x13 pan, freshly baked.

Make Frosting: Beat together peanut butter and butter on medium speed with an electric mixer until smooth. Add vanilla and mix. On low speed, add in the remaining ingredients, then increase the speed to medium-high and beat for 1-2 minutes, or until light and fluffy. Frost the butterfinger bars then sprinkle butterfinger bits on top.

A 9x13 pan of Butterfinger Bars topped with creamy frosting. They are ready to slice and serve.

Storage and Freezing Instructions:

To Store: Keep in an airtight container in the fridge for up to a week.

To Freeze: Cool butterfinger bars completely then flash freeze uncovered for 30 minutes to harden the frosting. Wrap tightly in plastic wrap and tinfoil. Freeze for up to a month.

More Popular Cookie Bars:

Follow me for more great recipes

Recipe

Three Butterfinger Bars stacked on top of each other on a serving plate.
Prep 10 mins
Cook 25 mins
Total 35 mins
Save Recipe

Ingredients
 
 

  • 1 cup butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups Butterfinger Bars about 15 “fun size” bars, coarsely chopped

For the Frosting:

  • 3/4 cup creamy peanut butter
  • 1/2 cup butter softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 1-2 Tablespoons milk
  • 1/2 cup chopped butterfinger bits about 4 “fun size” bars

Instructions
 

  • Preheat oven to 350 degrees F.
  • Add butter, brown sugar and granulated sugar to a mixing bowl and cream together until smooth and light. Add the vanilla and eggs and mix well.
  • Add flour, baking soda and salt and mix on low speed until just combined. Stir in chopped Butterfinger bits.
  • Smooth mixture into a lightly greased 9×13 inch baking pan. Bake for 24-26 minutes, until center of bars are set, and no longer glossy looking.
  • Remove from oven and cool completely before frosting.

For the Frosting:

  • Using an electric mixer, beat the peanut butter and butter on medium-speed until completely smooth. Add vanilla and mix. 
  • Reduce speed to low and add in the remaining ingredients, beating until fully incorporated. Increase speed to medium-high and beat the frosting for 1-2 minutes, or until light and fluffy.

Notes

Storage Instructions: Keep in an airtight container in the fridge for up to a week.
Freezing Instructions: Cool butterfinger bars completely then flash freeze uncovered for 30 minutes to harden the frosting. Wrap tightly in plastic wrap and tinfoil. Freeze for up to a month.

Nutrition

Calories: 367kcalCarbohydrates: 46gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 46mgSodium: 271mgPotassium: 122mgFiber: 1gSugar: 30gVitamin A: 378IUVitamin C: 0.001mgCalcium: 27mgIron: 1mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Follow Me

Get recipe ideas weekly!

I originally shared this recipe September 2017. Post updated July 2022.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published.

Recipe Rating




Comments

  1. 5 stars
    Outstanding!!! I am surprised there are not more ratings and reviews for this recipe. I baked these in a glass 9×13 pan took them out at exactly 24 minutes because glass will hold the heat a little more than metal after it’s removed from the oven. This will become a party staple!

  2. Butterfinger squares. The frosting directions end at step #2. What are the remaining steps? Do you let the bars cool, then spread on the frosting?

    1. Yes! Refer to step 7 of the instructions, “Let bars cool completely, then spread on the frosting” Enjoy!!

  3. 5 stars
    These cookie bars were so good! Shared them with friends and everyone loved them.
    The consistency of the bar itself was perfect, and the frosting,…oh my!!!
    Getting ready to make them again. YUMMY!

See More Comments