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Butterfinger Cookie Bars

 Butterfinger Cookie Bars
My boys went through a phase where they loved Butterfingers. We made Butterfinger shakes, muffins, cookies and experimented with different bars; this one was voted the best of the bunch. Make sure you have an extra candy bar on hand because it’s hard to resist a nibble or two while you’re chopping. —Barbara Leighty, Simi Valley, California
36 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 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

2 of 2

Butterfinger Cookie Bars (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 bar equals 305 calories, 16 g fat (6 g saturated fat), 16 mg cholesterol, 284 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.