Butterfinger Cookie Bars

Butterfinger Cookie Bars

• • 1 cup (2 sticks) unsalted butter, room temperature

  • 1 cup light brown sugar

  • ½ cup granulated sugar

  • 2 teaspoons vanilla

  • 2 eggs

  • 2 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon cinnamon

  • 1 teaspoon salt

  • 1 bag (12.5 ounces) fun-size Butterfinger bars, roughly chopped

  • ½ cups, plus 2 tablespoons, white chocolate chips

  • 2 tablespoons semi-sweet chocolate chips

Preheat the oven to 350. Spray a 9x13 baking dish with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and both sugars until fluffy, 4-5 minutes. Add the vanilla and eggs and beat well. In a separate bowl, combine the flour, baking soda, cinnamon and salt; add by spoonfuls to the mixing bowl, mixing just until combined. Stir in the chopped butterfingers (reserving ½ cup for later) and the ½ cup chocolate chips.

Spread the batter into the pan (it’s very thick, so it’s easiest to use your hands). Bake for 25 minutes; the cookies should be golden brown, but still a little gooey in the middle. Set on a wire rack and cool completely.

Melt the 2 tablespoons white chocolate chips and semi-sweet chocolate chips (separately); scrape into a plastic zip-lock bag, snip off a tiny piece of the corner, and drizzle lightly over the top of the cookie bars. Sprinkle with the remaining ½ cup chopped butterfingers.

Cut into bars and store any leftovers in an airtight container.

Yields 24-30 servings.

Recipe adapted from Cookies and Cups