Butterfinger Cookie Bars Recipe

If you’re craving a chewy, chocolatey, and nutty treat that feels both nostalgic and exciting, this Butterfinger Cookie Bars Recipe will hit the spot perfectly. It’s a wonderful bake to pull together any time you want a satisfying dessert—whether for a weekend gathering or a cozy weekday snack. Trust me, these bars pack a crunch and creaminess combo that’s hard to resist.

Jump to:

• In the Kitchen
• Ingredients at a Glance
• How to Make Butterfinger Cookie Bars Recipe
• Things to Remember
• Ways to Serve It
• Make-Ahead & Keeping Fresh
• Frequently Asked Questions
• Final Thoughts
• Full Printable Recipe

Ingredients at a Glance

Choosing good quality ingredients will elevate your Butterfinger Cookie Bars Recipe. I always reach for fresh butter and real vanilla extract because it makes a noticeable difference in taste and aroma.

• Unsalted Butter: Room temperature for easy creaming and better texture.
• Sugar & Brown Sugar: Brown sugar adds moisture while white sugar helps with structure.
• Eggs: Bind all the parts together and add richness.
• All-Purpose Flour: The base of the cookie dough—measure carefully.
• Baking Soda & Salt: Provide the right lift and flavor balance.
• Butterfinger Bars: Chop just before mixing to keep bits crunchy and fresh.
• Peanut Butter: Smooth style works best for even frosting.
• Powdered Sugar & Milk: Create the perfect creamy frosting texture.

How to Make Butterfinger Cookie Bars Recipe

Step 1 — Cream the Butter and Sugars

Start by preheating your oven to 350°F and lining a 9×13-inch baking dish with parchment paper, lightly greasing it so the bars release easily later. In a large bowl, combine the softened butter with both the sugar and brown sugar. Using a hand mixer, beat the mixture until it’s pale, soft, and fluffy—this usually takes around 3 to 5 minutes. You'll notice the texture change from gritty to silky, which sets a tender base for the cookie bars.

Step 2 — Mix in Eggs and Vanilla

Once your butter and sugars are well creamed, add the eggs one at a time, beating well after each addition. The mixture should become smooth and slightly thickened. Then pour in the vanilla extract and mix until well combined. This step infuses the dough with moisture and flavor, so don’t rush it.

Step 3 — Fold in Dry Ingredients and Butterfinger Bits

Next, sift together your flour, salt, and baking soda to avoid clumps, then gradually add them into your wet mixture. Use the hand mixer on low or a spatula to combine until just incorporated—you want a thick, soft dough without overmixing to keep the bars tender. Gently fold in half a cup of chopped Butterfinger pieces, being careful to distribute them evenly. These add bursts of crunch in every bite!

Step 4 — Bake the Cookie Base

Spread the cookie dough evenly into your prepared pan, smoothing the surface with a spatula. Pop it into the preheated oven and bake for about 25 minutes, or until the edges turn a lovely golden brown and the center is set but still soft. I like to check around 22 minutes just to ensure I don’t overbake and lose the chewy texture I love.

Step 5 — Prepare the Peanut Butter Frosting

While the cookie base cools completely, start your frosting. In a large bowl, beat together the peanut butter and softened butter until silky smooth—no lumps here! Add in the vanilla, then the powdered sugar and milk, alternating until you reach a creamy texture that spreads easily but isn’t runny. This frosting is famously luscious in my Butterfinger Cookie Bars Recipe and a definite crowd-pleaser.

Step 6 — Top and Chill Your Bars

Spread the peanut butter frosting gently over the cooled cookie layer. Be patient here—if it’s too warm, your frosting might melt and slide. Finally, scatter the remaining chopped Butterfinger bits on top for that extra crunch and chocolate-caramel fun. Let the bars chill in the fridge for at least 30 minutes to set so they slice nicely without crumbling.

Ways to Serve It

Finishing Touches

For that extra eye candy and flavor burst, I sometimes drizzle melted chocolate over the frosted bars just before chilling. A light sprinkle of sea salt on top of the frosting also enhances the peanut butter’s richness — definitely worth trying if you enjoy a sweet-salty combo with your Butterfinger Cookie Bars Recipe.

Plays Well With

Pair these bars with a cold glass of milk or a hot cup of coffee for the perfect balance of creamy and crunchy. You could also serve alongside vanilla ice cream to turn these into an easy sundae for celebrations.

Simple Plating Upgrades

Cut the bars into neat squares or fun shapes using cookie cutters. Serve on a vibrant platter garnished with fresh berries or mint leaves to make the presentation pop — great for impressing guests with minimal fuss.

Make-Ahead & Keeping Fresh

Storing Leftovers

Pop leftover bars into an airtight container, layered with parchment paper to keep them from sticking. Stored in the fridge, they stay fresh for up to 5 days, holding onto their texture nicely while flavors deepen.

Freezing Tips

These cookie bars freeze beautifully. Wrap them tightly in plastic wrap and place in a freezer bag or container, where they keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture and flavor.

Reheating Butterfinger Cookie Bars Recipe Without Drying Out

If you want to warm your Butterfinger Cookie Bars Recipe, do it gently in a microwave on low power in 15-second bursts to avoid drying. Alternatively, heat them briefly in a 300°F oven for about 5 minutes, wrapped in foil to hold moisture. This revives that freshly baked softness.

Final Thoughts

This Butterfinger Cookie Bars Recipe has become one of those treats I love to keep in my baking rotation. It’s straightforward and reliably delightful, with a perfect match of creamy, crunchy, and peanut buttery goodness. Whether you’re serving friends or just indulging yourself, these bars have a way of bringing big smiles at the very first bite. Give it a try—once you do, they’ll probably become a go-to for your sweet cravings too!

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Full Printable Recipe