Desserts
Butterfinger cookie bars deliver that perfect balance of nutty crunch and caramelized sweetness in every bite—like a deconstructed Butterfinger candy bar you can actually bake at home.
The secret lies in the layers: a buttery shortbread crust, a rich chocolate cookie center, and a gooey Butterfinger swirl that ties it all together. I’ve perfected this recipe over years of testing, ensuring the bars stay crisp at the edges while staying soft and fudgy inside.
The process is straightforward but requires patience—especially when it comes to melting the Butterfinger candy bars into a smooth, spreadable layer. You’ll need just 15 minutes of prep time, followed by 25-30 minutes in the oven at 350°F, plus cooling time.
The result? Bars that cut cleanly, with that signature peanut-butter-and-chocolate flavor in every forkful. This recipe makes a 9x13-inch pan of bars, perfect for sharing or stashing in the freezer for later.
What makes these bars stand out is the texture contrast—the buttery crust gives way to the chewy cookie layer, which then melts into the creamy Butterfinger swirl. The aroma alone will have your kitchen smelling like a candy shop, and the taste?
Pure nostalgia with a gourmet twist. Whether you’re serving them at a party or saving them for a sweet treat, these bars are a crowd-pleaser every time.
Pro tip: Let the bars cool completely before slicing—they’ll hold their shape better, and the flavors will meld even more. For extra indulgence, sprinkle a pinch of flaky sea salt on top before baking. Here’s how to make them perfectly every time.
Ingredients for butterfinger cookie bars
Pantry staples plus a few candy shop essentials for bars that taste like nostalgia.
| Ingredient | Amount | Notes |
|---|---|---|
| Butterfinger Candy Bars 🍫 | 12 oz | Chopped into small pieces |
| All-Purpose Flour 🌾 | 2 cups | Spooning and leveling |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 cup | Packed firmly |
| Brown Sugar 🍚 | ½ cup | Packed firmly |
| Peanut Butter 🥜 | ½ cup | Creamy style preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 1 tsp | Pure extract preferred |
| Baking Powder 🍞 | ½ tsp | Metal container preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Semi-Sweet Chocolate Chips 🍫 | 1 ½ cups | Enjoy Life brand for allergies |
| Flaky Sea Salt 🧂 | 1 tbsp | For garnish |
| Unsweetened Chocolate 🍫 | ¼ cup | 60% cocoa for richness |
The Butterfinger bars are the star—Reese's or grocery store brands work fine, but the classic ones give that perfect peanut-butter-chocolate crunch. I buy mine in bulk from Costco when they're on sale, but a single 12-ounce bag from Walmart does the trick. For the chocolate chips, Enjoy Life brand is my go-to if allergies are a concern, but any semi-sweet will do. The peanut butter should be creamy—Jif or Skippy are reliable, but natural styles work too if you stir them first. The butter matters for that crisp crust, so grab Land O'Lakes or Plugrá for consistent results.
No Butterfinger bars? Crushed peanut butter cups or a mix of peanut butter and chocolate chips can mimic the texture (though nothing beats the real thing). Short on chocolate chips? Chopped chocolate bars work in a pinch. The baking powder is non-negotiable—double-check the expiration date on that can. For extra richness, swap half the flour for almond flour, but the texture gets denser. The sea salt garnish? Maldon flakes are fancy, but any flaky salt will do—just sprinkle lightly before baking for that candy-shop touch.
These bars keep for 5 days at room temperature, wrapped tightly in foil, but I always stash half in the freezer. The crust stays crispy for 3 months frozen—just thaw at room temp before slicing. For parties, cut into squares and serve at room temperature. The flavor actually improves after 24 hours as the layers meld together. Pro move: Double the recipe and freeze half for lazy days.
Why You'll Love This Recipe
- I’ll be real: Butterfinger bars aren’t cheap, but this recipe stretches them. A single box gives me two batches, and the rest of the ingredients (flour, butter, sugars) are pantry staples. It’s a splurge that feels worth it when you’re serving a crowd or just craving something indulgent without breaking the bank.
- No Chopping Needed: I swear by this recipe when I’m in a rush—just chop the Butterfinger bars into chunks (or buy them pre-chopped if you’re really lazy), mix in the dry ingredients, and bake. That’s it. The butter and sugars do all the work while you’re busy with the rest of life.
- Peanut Butter Magic: Honestly, the Butterfinger pieces melt into the bars just enough to keep that rich peanut-buttery flavor, but the cookie base stays sturdy. It’s like a grown-up version of a candy bar—sweet, nutty, and with that perfect chewy edge. My kids fight over the last piece, and I don’t blame them.
- Meal Prep Hero: Between us, these bars are my go-to for school lunches or last-minute snack plates. They hold up for days in the fridge (if they last that long), and I can cut them into squares or leave them as bars. Pro tip: Wrap individual portions in parchment for grab-and-go convenience—no sad, squished cookies here.
Step-by-step instructions for Butterfinger cookie bars
Here's how to create rich, nutty bars with perfect texture and caramelized edges.
Prepare the Crust Layer
Preheat your oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a food processor, pulse the 12 oz Butterfinger candy bars until they form coarse crumbs—you want chunks, not powder. Transfer these to a bowl and stir in the 1 cup unsalted butter (cold and cubed) until the mixture resembles wet sand.
Press this mixture firmly into the prepared pan, using the back of a spoon to create an even layer. Bake for 12-15 minutes until the edges begin to turn golden. This crust is the foundation—it needs to be sturdy enough to hold the filling but still tender. Remove from oven and let cool slightly while you prepare the filling.
Mix the Filling Ingredients
In a large mixing bowl, combine the 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup brown sugar, ½ cup peanut butter, ½ tsp baking powder, and ½ tsp salt. Mix these dry ingredients until thoroughly combined—you should see no flour streaks remaining. In a separate bowl, whisk together the 2 whole large eggs and 1 tsp vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the 1.5 cups semi-sweet chocolate chips using a spatula, ensuring even distribution throughout the batter. The mixture will be thick but workable—don't overmix or you'll develop gluten, which makes the bars tough. Here's the thing—this filling needs to be slightly undercooked when it goes into the oven so it sets properly.
Assemble and Bake the Bars
Spread the filling evenly over the cooled crust layer, using the back of a spoon to create an even surface. Sprinkle the top with the 1 tbsp flaky sea salt for that perfect salty-sweet contrast. Bake at 350°F for 20-25 minutes until the edges are golden brown and the center still looks slightly soft—it'll firm up as it cools. Watch closely after 20 minutes to prevent overbaking.
While the bars bake, prepare the chocolate drizzle by melting the ¼ cup unsweetened chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth. Once the bars are done, remove from oven and let cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.
Add the Chocolate Drizzle
Once the bars are completely cool, pour the melted chocolate over the top in a zigzag pattern, allowing it to drip down the sides. Use a fork to create decorative lines in the chocolate if desired. Let the chocolate set for at least 30 minutes before cutting into 16 bars. The chocolate should be firm enough to hold its shape when cut, but still glossy and rich.
Here's the moment that matters: when you cut into these bars, you should see distinct layers—the crispy Butterfinger crust, the moist peanut butter filling, and that glossy chocolate topping. Each bite should deliver that perfect balance of sweet, nutty, and salty flavors. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Pro Tips For Making Butterfinger Cookie Bars
- CHOP CANDY SMALL: I learned this the hard way—whole Butterfinger chunks melt unevenly and leave dry spots. Pulse them in the food processor until they’re pea-sized or smaller, so every bite gets that gooey, uniform texture. (Yes, even if you’re impatient like me.)
- MELT BUTTER LOW: Crank the heat to medium-low when melting butter with the sugars. High heat burns the brown sugar fast, turning your bars bitter instead of caramelized. Watch it like a hawk—it should bubble gently, not smoke.
- DON’T OVERMIX DOUGH: Once you fold in the flour, stop. Stir just until combined—overworking the dough makes the bars dense and chewy. Think "roughly incorporated," not "smooth and homogenous." Your future self will thank you.
- TOAST THE FLOUR: Skip the sifting, but dry-toast the flour in a 350°F oven for 5 minutes before mixing. This cuts excess moisture and guarantees a crispier bottom layer. (Your bars will taste fresher, too—sounds weird, but it works.)
Best sauces and condiments for this recipe
Peanut Butter Swirl
Skip the chocolate drizzle and replace it with a peanut butter swirl for a nostalgic twist. After baking, let the bars cool slightly, then spread a thin layer of warmed ½ cup creamy peanut butter over the top.
Use a knife to create swirls before the peanut butter sets. This adds extra peanut-butter flavor and creates a marbled effect that looks stunning. 🥜
Caramel Drizzle
For a richer, gooier finish, swap the chocolate for a salted caramel drizzle. Heat ½ cup granulated sugar in a saucepan with 2 tbsp butter and 2 tbsp heavy cream until it turns golden amber.
Drizzle over the cooled bars and sprinkle with flaky sea salt while still warm. The caramel will harden slightly but stay sticky for that candy-shop appeal. 🍯
Chocolate Ganache
Elevate the bars with a dark chocolate ganache. Melt ½ cup semi-sweet chocolate chips with ¼ cup heavy cream over a double boiler, then let it thicken slightly before pouring over the cooled bars.
The ganache adds a glossy, velvety texture that contrasts beautifully with the crisp crust. For extra decadence, fold in 1 tsp peanut butter into the ganache before drizzling. 🍫
Nutty Crunch Topping
Add texture with a chopped nut topping. After baking, sprinkle the bars with a mix of ¼ cup chopped peanuts and ¼ cup chopped walnuts while still warm.
Press them gently into the surface so they adhere. This adds a satisfying crunch that complements the soft filling. Toast the nuts first for deeper flavor! 🌰
Cream Cheese Frosting
For a tangy contrast, whip 4 oz cream cheese with 2 tbsp softened butter and 1 cup powdered sugar until smooth. Spread this over the cooled bars and sprinkle with crushed Butterfinger pieces for a candy-like finish.
The frosting adds a light, creamy layer that balances the richness of the peanut butter. 🧀
Spiced Chocolate Drizzle
Infuse the chocolate drizzle with warmth by adding ½ tsp cinnamon and ¼ tsp cayenne pepper to the melted chocolate. The spices create a subtle heat that pairs perfectly with the sweet peanut butter.
Drizzle over the bars and let set before cutting. This adds depth to the flavor profile without overpowering it. 🌶️
Nutrition facts
Frequently asked questions
Can I make these bars without Butterfinger candy bars?
The Butterfinger candy bars create that signature crunch and flavor, but you can substitute with crushed peanut butter cups or a mix of peanut butter and chocolate chips. For texture, chop ½ cup peanut butter cups and ½ cup chocolate chips to mimic the crumbly base. The flavor won't be identical, but it'll still be delicious!
How do I prevent the bars from cracking when cutting?
Let the bars cool completely (at least 2 hours) before slicing—this ensures the layers set properly. Chill them in the fridge for 30 minutes before cutting if you're in a hurry. Use a sharp knife and dip it in hot water between cuts to create clean lines. Warm bars are more likely to crumble!
Can I use a different type of chocolate for the drizzle?
Swap the unsweetened chocolate for dark, milk, or even white chocolate depending on your preference. For extra richness, melt ½ cup chocolate chips with 1 tbsp peanut butter for a hybrid flavor. Just ensure it's at least 60% cocoa for proper setting.
Why did my crust turn out too crumbly?
Overbaking or using too many Butterfinger crumbs can make the crust crumbly. Press the crust firmly into the pan and bake it just until golden (12-15 minutes). For extra binding, add 1 tbsp melted butter to the crust mixture. Avoid overmixing the filling too—this can dry out the texture.
How should I store these bars for maximum freshness?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the whole pan (wrapped tightly) for up to 3 months. Thaw at room temperature before serving. The crust stays crispy even after freezing!