Chewy Butterfinger Bar Cookies

I thought about postponing this recipe until after Halloween, but couldn’t wait.  I just love anything made with Butterfinger and had to give this recipe a try. 

The bars, which are like rich, brown sugary blondies, are made in a 13×9 inch pan, but you can halve the recipe and make it in an 8 inch pan if you like.  The bars cut easily and are easy to wrap and carry, so if you have all the ingredients, you might want to just make the whole batch and share.  These are very good.  They are rich and sweet and have a strong Butterfinger flavor that becomes more pronounced as the bars sit. 


Chewy Butterfinger Bar Cookies

2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (if using salted butter, reduce to ¼ tsp)
3/4 cup unsalted butter, room temp
2 1/2 cups light brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
4 regular size (a little over 2 oz) Butterfingers, chopped

Preheat oven to 350 degrees F. Spray a 13×9 inch metal pan with baking spray or line with non-stick foil. Or line with regular foil and spray foil.

In a mixing bowl, whisk together flour, baking powder and salt. Set aside.

In a second mixing bowl, beat butter and brown sugar until light and fluffy. Reduce mixer speed to medium and beat in eggs and vanilla, mixing only until eggs are incorporated.

Fold in flour mixture followed by 1 cup of the butterfingers. Pour into pan and spread to edges. Sprinkle remaining chopped butterfinger over top and bake for 28-30 minutes. If you are making a half batch, set timer for 25 minutes.

Let cool completely, then cut into bars. I liked how they taste after being chilled, but they are very good at room temperature as well.

Makes 32

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  1. carole says

    Going to the store to buy some Butterfingers. Will make later tonight.

    These are a real diet buster. I’ve lost 9 pounds in 5 weeks. If I could only make them without eating them.

  2. T. Martin says


    I love it…first the Butterfinger Cookies (which are quite addictive) and now these bars, my favorite thing to bake. I was going to make the cookies for one of my seminar classes but I may now have to rethink that…

  3. says

    I make a PB butterfinger bar that Robin just loves. The recipe uses the butterfinger jinglers( which are only availble at xmas time). The jinglers are made with real chocolate while the regular butterfingers I believe are made with mockolate. Anyway, if you love Butterfingers, you must try that recipe.

  4. says

    Hi Amy, I hope you like them. Make sure to write a review on

    T, these are quite different from the cookies. They are much richer and very similar to blondies.

    Randi, I remember you “Jingle” recipe from last year. I wanted to make it, then jingles went off my radar when the holidays ended. I guess you could sub a mixture of Butterfinger and milk chocolate to stand in for jingle…

    Paula, do they really not sell Butterfinger bars in Australia??? Oh my! I guess I’m spoiled because I can buy Tim Tams here in Austin.

    Anyway. Butterfingers are these crisp, sticky, flakey candy bars with the flavor of artificial butter, molasses and peanut butter. The crispy part is yellowish orange and it is covered with a thin layer of milk chocolate. Hope that helps!

  5. says

    I first saw the recipe for the rocky road bars…mouth was watering then Butterfinger Bars…dear god… I think I have died and gone to heaven. These look absolutely delicious.

  6. Jennifer says

    Hi. I made these bars last night. They came out really good. I followed the ingredients/directions as written, except that I baked them in two 8″ circle disposable aluminum pans. They took about 32 minutes to bake (longer than I had expected).

    Oh, and one other slight change. I put the butterfingers in the freezer for about 10 minutes and then used a meat mallet to crush them, while they were still in their wrappers. That seemed easier then chopping them.

  7. Vickie says

    Hey Anna…I’m finally making these tonight after bookmarking these for over 10 months. It’s about time. Thanks for the recipe! 🙂

  8. Sam from EverydayFaucets says

    I can’t wit to make these. I am having company this weekend. Sounds like the perfect thing to check and see if they have a sweet tooth.

  9. monica says

    hey! i was woundering if there is something that tastes like butterfinger?! maybe peanutbutter? cause i live in europe hungary and there isnt butterfinger. :(:(:(
    its my favorite thow. friends send me some but now as often as i would like to. :(:(
    cant someone help???!!! thnx. 🙂

  10. Isabelle says

    Your recipe sounds delicious. I tasted Butterfingers last year while i was holidaying in Vermont. I just love then but unfortunately we don’t get them in France. Anyway

  11. Isabelle says

    (Oops I pressed the submit button too soon !)
    So anyway I asked a friend to bring some back after her trip to California. I made some cupcakes with some of them and I might try your recipe too…

  12. Terri says

    I am making these right now, they looked so good in your photo, I also used a meat Mallet, seemed to work better then chopping them. Cross your fingers that they come out ok..just sounded so good..Butterfinger is my favorite candy bar.

  13. says

    Hi Terri,

    I hope you like them! It’s been a while since I made them, but I remember them being rich, sweet, and very tasty.

  14. Sara says

    I halved the recipe and made these tonight in an 8 by 8 pan, baked for about 30 minutes and took them out because the top was getting brown. After letting them cool completely they were still half raw in all but the outer edges…I am putting them back in at 300 for 10 or 15 more minutes. Just a heads up to others who might be making them…. (I did sub half an egg with flax meal replacer, maybe that is the problem?)

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