Why You’ll Love Butterfinger Cookie Bars Recipe
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Sweet, crunchy, and indulgent — perfect for satisfying candy cravings
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Uses a boxed cake mix to simplify preparation
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Layers of candy and chocolate make every bite exciting
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Great for parties, potlucks, or casual dessert trays
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Keeps well and is easy to slice into many bars
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
dark chocolate cake mix
instant chocolate pudding mix
milk (2 %)
canola oil
butter, melted
eggs
Butterfinger candy bars
chunky peanut butter
vanilla extract
semisweet chocolate chips
Directions
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Preheat your oven to 350 °F (175 °C).
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In a large bowl, combine the cake mix and the instant pudding mix.
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In another bowl, whisk together milk, oil, melted butter, and 1 egg until smooth. Add this wet mixture to the dry ingredients and stir just until moistened.
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Press half of this batter into a greased 15 × 10 × 1‑inch baking pan. Bake it for 6–8 minutes, until the top appears dry.
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Meanwhile, chop 2 of the Butterfinger bars. Into the remaining batter, stir peanut butter, vanilla, and the remaining egg. Then fold in the chopped candy bars and 1 cup of chocolate chips.
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Chop 3 more candy bars. As soon as the crust is warm, sprinkle the chopped bars over it, pressing gently. Spread the remaining batter over the top and press down firmly with a spatula.
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Crush the remaining candy bar(s) and sprinkle over the top along with the remaining ½ cup of chocolate chips.
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Bake about 20–25 minutes more, or until a toothpick inserted in the center comes out clean.
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Cool completely on a wire rack, then cut into bars.
Servings and timing
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Makes: 32 bars Taste of Home
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Prep time: 25 minutes Taste of Home
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Bake time + cooling: 30 minutes + cooling Taste of Home
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Total time: ~55 minutes (including cooling)
Storage/Reheating
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Store cooled bars in an airtight container at room temperature for up to several days.
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If they soften too much, you can chill them to help firm them up before serving.
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Reheating isn’t generally necessary, but you can warm individual bars briefly (5–10 seconds) in the microwave to bring back some melt‑in‑your‑mouth appeal.
FAQs
1. Can I use a different candy bar instead of Butterfinger?
Yes — you can substitute with your favorite crunchy candy bar, though textures and sweetness may vary.
2. Do I have to use a boxed cake mix?
The boxed cake mix makes this recipe quick and easy. You could try substituting with a homemade cake base, but you’d need to adjust ratios accordingly.
3. Can I reduce the sugar or make it less sweet?
You might reduce a bit of the chocolate chips or candy, but due to the nature of the recipe (lots of candy and sweet ingredients), it will still be quite sweet.
4. Will the bars hold their shape well?
Yes, once fully cooled the bars firm up and are easy to slice cleanly.
5. Can I make these gluten‑free?
Possibly — use a gluten‑free chocolate cake mix and ensure the Butterfinger bars and other ingredients are gluten‑free.
6. Can I freeze these bars?
You can freeze them, wrapped tightly, for up to a few months. Thaw at room temperature before serving.
7. What size pan should I use?
A 15 × 10 × 1‑inch baking pan works as written. Using a deeper pan may require longer baking time.
8. How do I prevent burning the top candy bits?
Watch the last few minutes of baking and if the top bits begin to scorch, you can tent with foil.
9. Can I reduce the fat by using less butter or oil?
Reducing too much may affect texture and moistness — proceed cautiously and test small changes.
10. Can I double this recipe?
Yes — just double all ingredients and use two pans or a larger pan, adjusting baking time as needed.
Conclusion
These Butterfinger Cookie Bars are a decadent, candy‑loaded treat that’s still quite simple to make thanks to using a cake mix base. With layers of creamy peanut butter, chopped candy, and chocolate chips, they offer a satisfying mix of textures and flavors. Great for sharing (or indulging solo), they’re a delightful dessert choice for any occasion.
Butterfinger Cookie Bars
Butterfinger Cookie Bars are chewy, buttery dessert bars packed with crushed Butterfinger candy pieces. These easy-to-make bars combine a soft cookie base with a rich, nutty, and chocolatey crunch, making them a perfect treat for parties, holidays, or anytime indulgence.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1/3 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
- 1–1/2 cups chopped Butterfinger candy bars (about 8 fun-size bars)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish or line with parchment paper.
- In a large bowl, cream the butter, sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped Butterfinger candy pieces.
- Spread the dough evenly into the prepared baking dish.
- Bake for 25–30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool completely in the pan on a wire rack before cutting into bars.
Notes
- Use freshly chopped Butterfingers for the best texture and flavor.
- These bars store well in an airtight container at room temperature for up to 4 days.
- For easier slicing, chill the bars for 30 minutes after cooling.
- You can double the recipe and bake in a 9×13-inch pan for a larger batch.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
