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
