Butterfinger Cookie


It's no information that I totally feature a artefact for cake bars. You omit all the scooping, tumbling, and shuddery, that oftentimes comes with making a flock of cookies, and instead, you estate all of the dough into one pan, to piss "bars" instead.  The possibilities for cookie bars are eternal. These are few of my favorites.

These butterfinger cook bars are Ethereal. The dough is variety of similar a blondie. (Bonk you had blondies before? They are a non-chocolate type of a brownie). Thready, emollient and chewy. Quality, you add 2 cups of cut butterfinger bits into the deform, too.


  • 1 cup butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups Butterfinger Bars about 15 “fun size” bars, coarsely chopped
  • For the Frosting:
  • 3/4 cup creamy peanut butter
  • 1/2 cup butter softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 1-2 Tablespoons milk
  • 1/2 cup chopped butterfinger bits about 4 “fun size” bars


1. Preheat oven to 350 degrees F.

2. Add butter, brown sugar and granulated sugar to a mixing bowl and cream together until smooth and light.

3. Add the vanilla and eggs and mix well.

4. Add flour, baking soda and salt and mix on low speed until just combined.

5. Stir in chopped Butterfinger bits.

6. Smooth mixture into a lightly greased 9×13 inch baking pan. Bake for 24-26 minutes, until center of bars is JUST set.

Remove from oven and cool completely before frosting.

For the frosting:

1. Using an electric mixer, beat the peanut butter and butter on medium-speed until completely smooth. Add vanilla and mix.

2. Reduce speed to low and add in the remaining ingredients, beating until fully incorporated. Increase speed to medium-high and beat the frosting for 1-2 minutes, or until light and fluffy.

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