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

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