Soft and chewy Butterfinger Cookie Bars with a light, creamy Butterfinger frosting.
It’s no secret that I totally have a thing for cookie bars. You skip all the scooping, rolling, and chilling, that often comes with making a batch of cookies, and instead, you press all of the dough into one pan, to make “bars” instead. The possibilities for cookie bars are endless. These are some of my favorites.
These butterfinger cookie bars are HEAVENLY. The dough is kind of like a blondie. (Have you had blondies before? They are a non-chocolate version of a brownie). Thick, soft and chewy. Plus, you add 2 cups of chopped butterfinger bits into the batter, too.
And if the cookie bars were not delicious enough plain, you top them with a light, fluffy buttercream frosting that also has chopped butterfinger bits in it. WOW. WOOOOOWWW. These were SO GOOD.
These turned out even more fantastic than I imagined them in my head. I had to bring the entire pan in to my husband’s work just so I wouldn’t eat them all. Happy weekend everybody!
Consider trying these popular desserts:
- S’more Cookie Bars
- Toffee Chocolate Chip Bars
- The BEST Mint Brownies
- Sugar Cookie Bars
- Best Ever Peanut Butter Bars
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Butterfinger Cookie Bars
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 is JUST set.
- 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.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Betty says
Thanks for sharing! I love trying new recipes.
Janelle says
This is so crazy! I just bought 3 packages of the funsize Butterfingers, and there are 6 bars in each pack! Just enough to make this recipe, and only 1 bar short for the frosting! It’s a sign!
Lauren Allen says
It is a sign! I’d love to hear how you like them!
Carolyn says
Is it possible to make these ahead and freeze them?
Lauren Allen says
Absolutely! They will freezer well. Just make sure to allow them time to cool completely before cutting and storing them.
Liz says
Delicious, chewy, and perfect! I love this recipe!
Sandy says
Omg, I love butterfingers and so does my boss. I am goi g to make this as soon as i get paid. You ha e some delightful recipes. Will let you know but its a sure thing.?
Julie says
Do these need to be refrigerated because they have milk in the frosting?
Lauren Allen says
They store best in the fridge. Enjoy!
Sugar says
Delicious.
Kelley says
Loved this recipe have requests to make it again
susan carter says
Made for the first time lasr Christmas. Just had a pleading request from my daughter to make them again. She is taking them to a “hurricane party” in sunny Sarasota, FL. Thanks so much for the recipe!!
Susan