Chewy, buttery, and filled with bits of crisped candy and melty chocolate, these Butterfinger Cookie Bars are everything I want in a dessert. They strike the perfect balance between soft and crunchy, sweet and salty, and they come together fast. Whether I’m baking for a party, a potluck, or just treating myself, these bars are always a crowd-pleaser.
Why You’ll Love This Recipe
I love how incredibly simple and satisfying these cookie bars are. The base is a soft, buttery dough that comes together in minutes, and the addition of chopped Butterfinger candy brings an irresistible crunch and peanut-buttery sweetness. The chocolate chips add richness, and the whole thing bakes up golden and perfect in just half an hour. It’s the kind of treat I can whip up quickly and count on to disappear just as fast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped Butterfinger candy bars
1/2 cup semisweet chocolate chips
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9-inch square baking pan, or lining it with parchment paper for easy removal.
In a large mixing bowl, I cream together the butter, granulated sugar, and brown sugar until it’s light and fluffy.
Then I beat in the egg and vanilla extract until smooth.
In a separate bowl, I whisk together the flour, baking soda, and salt, and gradually mix this into the wet ingredients.
Once the dough is formed, I fold in the chopped Butterfinger pieces and chocolate chips.
I spread the dough evenly into the prepared pan and bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
I let the bars cool completely in the pan on a wire rack before cutting them into squares.
Servings and timing
This recipe makes 16 bars and takes about 35 minutes from start to finish: 10 minutes of prep time and 25 minutes in the oven. Each bar is around 280 calories—just enough to satisfy my sweet tooth without overindulging.
Variations
I sometimes like to swap out the Butterfinger for other candy bars like Reese’s or Snickers for a fun twist. For an extra layer of flavor, I’ve even added a handful of peanut butter chips or a drizzle of melted chocolate on top after baking. If I want a salty-sweet combo, a pinch of flaky sea salt on top before baking does the trick.
Storage/Reheating
I keep these bars in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer, then stack with parchment in between. They’ll stay good in the freezer for up to 2 months. I just let them thaw at room temp or pop them in the microwave for 10–15 seconds if I want them warm and gooey again.
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FAQs
How do I chop Butterfinger candy without it crumbling too much?
I find it easiest to use a sharp knife and cut them when they’re slightly chilled. If they’re too soft, they tend to stick; if too frozen, they shatter.
Can I double this recipe?
Yes, I double it and bake in a 9×13-inch pan. The bake time might increase slightly, so I just keep an eye on it after the 30-minute mark.
Can I make this recipe gluten-free?
Absolutely. I swap in a 1:1 gluten-free flour blend. The texture is a bit softer, but the flavor is still delicious.
Are these bars suitable for kids?
Definitely. They’re a hit at kids’ parties and bake sales. The Butterfinger pieces add just enough crunch to keep them fun and interesting.
Can I leave out the chocolate chips?
I’ve done that before when I’m out, and the bars still taste great. The Butterfinger provides plenty of sweetness and texture on its own.
Conclusion
These Butterfinger Cookie Bars are one of those no-fail recipes I turn to again and again. They’re quick, easy, and full of texture and flavor from the candy pieces and chocolate chips. Whether I’m baking for a gathering or just want something sweet to enjoy with coffee, these bars never disappoint.
📖 Recipe:
Print
Butterfinger Cookie Bars
- Total Time: 35 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
Chewy and buttery cookie bars filled with chopped Butterfinger candy and semisweet chocolate chips. These bars strike the perfect balance of soft and crunchy, sweet and salty, and bake up quickly for a crowd-pleasing dessert.
Ingredients
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped Butterfinger candy bars
1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until combined.
- Fold in the chopped Butterfinger pieces and chocolate chips.
- Spread the dough evenly into the prepared pan.
- Bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let the bars cool completely in the pan on a wire rack before cutting into squares.
Notes
For a fun twist, substitute other candy bars like Reese’s or Snickers.
Add a pinch of flaky sea salt on top before baking for a salty-sweet combo.
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
Let frozen bars thaw at room temperature or microwave for 10–15 seconds for a gooey texture.
Use a sharp knife and slightly chilled candy to avoid crumbling when chopping Butterfinger bars.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
