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Butterfinger Fudge Cookie Bars

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Butterfingers rank up with with one of the best candy bars in the world! It’s peanut buttery, chocolatey and crunchy all at the same time. They are good in ice cream, cookies, blondies, cakes or even right out of the wrapper. Here is one of my current favorite ways to eat Butterfingers – in a cookie bar. Yep, peanut butter cookie base, topped with a delicious fudge and loaded up with crushed Butterfingers. It doesn’t get any better than that for a Butterfinger-lover, people! 🙂

Butterfinger Cookie Bars

Ingredients

Butterfinger Fudge Cookie Bars

For the Cookie Base:

  • 3/4 cup butter, softened
  • 1 1/4 cup light brown sugar
  • 1/2 cup creamy peanut butter
  • 1 egg
  • 2 Tbsp milk
  • 1 3/4 cup all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda

For the Topping:

butterfinger cookie bars topping ingredients
  • 12oz semi-sweet chocolate morsels (you can use milk chocolate too but I like semi-sweet!)
  • 14oz can sweetened condensed milk
  • 16 mini Butterfinger bars (the small candy bars – not the Bites)
Butterfingers

Step by Step Instructions

  1. Preheat oven to 375 degrees.

2. To make your cookie base, beat butter and brown sugar in mixing bowl until combined. Add peanut butter. Beat in egg and milk. Beat in the flour, salt and baking soda.

Butterfinger Cookie Step by Step

3. Press dough into a 15x10x1 baking sheet lined with parchment paper or lightly greased.

Butterfinger Cookie Dough in Pan

4. Bake in a 375 degree oven for 15-18 minutes. Remove from oven.

5. Chop your Butterfingers candy bars into pieces. I chop the Butterfingers so that there are still some decent size pieces. I just like it better that way.

Butterfinger Chopped on cutting board

6. On stove top in small saucepan, heat sweetened condensed milk until warm. Add the chocolate and continue stirring until smooth.

chocolate fudge

7. Pour fudge over cookie bars.

fudge over cookies in a pan

8. Top with crushed Butterfingers, pressing them into the fudge lightly. Allow to cool completely and cut into small bars.

Butterfinger Cookie bars in a pan
Butterfingers Cookie
Butterfinger Cookie Bars
Candy Cookie Bars

Faqs

Can I substitute another type of candy for the topping?

Yes, this recipe works amazing with chopped Peanut Butter Cups instead of Butterfinger. It just depends on the flavor you are looking for.

Can I substitute dark chocolate chips for the semi-sweet chocolate chips?

Yes. This recipe still turns out great with dark chocolate in the fudge layer.

Butterfinger Fudge Cookie Bars

Butterfinger Fudge Cookie Bars

Hollie Schultz
Easy Butterfinger Fudge Cookie Bar recipe.
5 from 1 vote
Prep Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 18 servings
Calories 458 kcal

Ingredients
  

For the Cookie Base

  • 3/4 cup butter softened
  • 1 1/4 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1 egg
  • 2 tbsp milk
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda

For the Topping

  • 12 oz semi-sweet chocolate chips
  • 14 oz sweetened condensed milk
  • 16 mini Butterfinger Bars

Instructions
 

  • Preheat oven to 375 degrees.
  • To make your cookie base, beat butter and brown sugar in mixing bowl until combined. Add peanut butter. Beat in egg and milk. Beat in the flour, salt and baking soda. Press dough into a 15x10x1 baking sheet lined with parchment paper or lightly greased.
  • Bake in a 375 degree oven for 15-18 minutes. Remove from oven.
  • Chop your Butterfingers candy bars into pieces. I chop the Butterfingers so that there are still some decent size pieces. I just like it better that way.
  • On stove top in small saucepan, heat sweetened condensed milk until warm. Add the chocolate and continue stirring until smooth. Pour fudge over cookie bars.
  • Top with crushed Butterfingers, pressing them into the fudge lightly. Allow to cool completely and cut into small bars.

Notes

*Depending on your oven, you may need to cook the cookie base for a little longer. It could take anywhere from 15-23 minutes depending on the oven. 
*The recipe turns out great whether you coarsely chop the Butterfinger or finely chop them. 

Nutrition

Calories: 458kcalCarbohydrates: 57gProtein: 7gFat: 23gSaturated Fat: 12gTrans Fat: 1gCholesterol: 38mgSodium: 229mgPotassium: 306mgFiber: 3gSugar: 41gVitamin A: 321IUVitamin C: 1mgCalcium: 102mgIron: 2mg
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