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
- 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 large eggs, divided use
- 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.
Originally published as Butterfinger Cookie Bars in Simple & Delicious August/September 2013, p14
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