- 1 package dark chocolate cake mix (regular size)
- 1 cup all-purpose flour
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 tablespoon baking cocoa
- 1/2 cup 2% milk
- 1/3 cup canola oil
- 1/3 cup butter, melted
- 2 eggs
- 6 Butterfinger candy bars (2.1 ounces each), divided
- 1-1/2 cups chunky peanut butter
- 1 teaspoon vanilla extract
- 1-1/2 cups semisweet chocolate chips, divided
- Preheat oven to 350°. In a large bowl, combine cake mix, flour, pudding mix and cocoa. In another bowl, whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half of the mixture into a greased 15x10x1-in. baking pan. Bake 10 minutes.
- Meanwhile, chop two candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips.
- Chop three additional candy bars; sprinkle over warm crust and press down gently. Cover with cake mix mixture; press down firmly with a metal spatula. Crush remaining candy bar; sprinkle crushed bar and remaining chocolate chips over top.
- Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 3 dozen.
Reviews for Butterfinger Cookie Bars
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"This is the worst cookie I've ever made and I've been baking for over 60 years. It is expensive, takes way too much time to make and the end result is something I would be reluctant to serve and admit I made."
"Thought the bars were very dry. I couldn't taste the Butterfingers, only peanut butter and bettersweet chocolate. I'll just make a cake and sprinkle the batter with crushed Butterfingers, next time"
"I'm rating this as a 5* recipe! I used a dark chocolate fudge cake mix & I used creamy peanut butter instead of chunky peanut butter. I also crushed the Butterfinger bars in my food processor: 2 for the balance of the cake mix mixture, 3 for sprinkling over the crust and 1 for the topping. I did keep the amount of chocolate chips the same: 1 cup for balance of cake mix mixture and 1/2 cup for the topping. I did grease AND flour the 15x10x1" baking pan and baked 25 minutes, then I baked 5 more minutes, using a cake tester! The bars tested done at 30 minutes for me. I plan to take the bars to my volunteer assignment at the hospital & I'll see how they like them! I admit that these bars did take longer to prepare than 20 minutes, considering that the candy bars were crushed in my food processor and the bars were prepared in the layers! Thank you, Barbara Leighty, for taking the time to share this recipe! I had been wanting to try it out and today was the time to do it!! I did sample 2 and they were reasonably firm! I did purposely try cutting into bars ahead of time to see how well they'd go through being cut! I used my brownie bar cutter to cut the balance of these bars and for the first row of bars, I'd used a sharp paring knife. These bars turned out to be delicious! I found that the yield was 38 bars!"
"We don't have Butterfinger bars in Canada, can you suggest a substitute?"
"Next time I would leave out the extra flour. Not sure it really needs this addition."