Desserts
This Butterfinger cookie bars recipe delivers the perfect balance of crunchy peanut butter crust and gooey chocolate rivers—every bite is a nostalgic trip to the candy aisle. 🌟 The secret lies in crushing Butterfinger candy into the base, creating that signature crunch and rich peanut flavor that keeps everyone reaching for seconds.
I’ve perfected this recipe over years of baking, ensuring the bars stay crisp at the edges while maintaining a soft, fudgy center.
The magic happens in layers: a buttery peanut butter crust packed with crushed Butterfinger pieces, topped with a velvety chocolate ganache that pools into rivers when baked. This isn’t just dessert—it’s comfort food in bar form, with a texture that’s impossible to resist.
The recipe is straightforward, but the results are restaurant-quality, making it perfect for holidays, potlucks, or satisfying a late-night sweet tooth.
Baking at 350°F for 20-25 minutes ensures the crust is golden and the chocolate is perfectly set but still glossy. Once cooled, the contrast of crispy edges and creamy chocolate makes these bars a crowd-pleaser.
Store them in the fridge for up to a week, or freeze for longer shelf life—though they rarely last that long.
Optional upgrades include adding a sprinkle of flaky sea salt for contrast or drizzling extra chocolate on top before serving. The recipe is foolproof, but the real star is the Butterfinger candy, which transforms an ordinary cookie bar into something extraordinary. Let’s get baking!
Ingredients for butterfinger cookie bars
Twelve ingredients for nostalgic, restaurant-quality bars with signature crunch and gooey chocolate rivers.
| Ingredient | Amount | Notes |
|---|---|---|
| Butterfinger Candy Bars 🍫 | 1 ½ cups | Crushed into small pieces |
| All-Purpose Flour 🌾 | 2 cups | Sifted for even texture |
| Unsalted Butter 🧈 | 1 cup | Melted, full-fat preferred |
| Creamy Peanut Butter 🥜 | 1 cup | Natural, no added sugar |
| Granulated Sugar 🍚 | 1 cup | Light brown preferred |
| Packed Brown Sugar 🍚 | ½ cup | Dark brown preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Pure Vanilla Extract 🌿 | 1 tbsp | High-quality, 100% pure |
| Semisweet Chocolate Chips 🍫 | 1 ½ cups | High-quality, 60% cacao |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for richness |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Flaky Sea Salt 🧂 | 1 tsp | For optional finishing |
The Butterfinger candy is non-negotiable—Reese’s or grocery store brands just won’t cut it. Grab a family-size bag from Walmart or Target for best value, and crush them finely for even distribution. For chocolate, Ghirardelli or Guittard chips melt beautifully without seizing. The peanut butter should be creamy and natural—no hydrogenated oils. I always buy Jif Natural when stocking up, but any store-brand natural peanut butter works. The butter? Plugrá or Land O’Lakes unsalted melts smoothly without any funny aftertaste.
No Butterfinger candy? Crushed Reese’s or peanut butter cups work in a pinch, though texture differs slightly. Running low on chocolate chips? Melt a chocolate bar and drizzle instead—just chill the ganache before pouring. The recipe calls for brown sugars for moisture, but white sugar plus 1 tsp molasses works if that’s all you’ve got. For the chocolate ganache, heavy whipping cream must be full-fat—light cream makes it grainy. Pro tip: microwave the cream for 30 seconds before mixing with chocolate to ensure silky smoothness.
Store the baked bars in an airtight container in the fridge for up to 7 days, or freeze for 3 months—though they’ll vanish faster. For extra crunch, sprinkle flaky sea salt over the warm bars before cutting. The crust keeps well at room temperature for 2 days, but the chocolate ganache softens in heat. Double the recipe if you’re feeding a crowd—these disappear faster than you can say ‘Butterfinger.’
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the "dump-and-stir" method here—just melt the butter, toss in the peanut butter and sugar, then fold in the crushed Butterfingers and flour. Three minutes max, no food processor, no fuss.
- Peanut Butter Butterfinger Magic: That combo? Chef’s kiss. The creamy peanut butter softens the crunchy Butterfinger bits while the chocolate melts into little pockets of gooey perfection. Honestly, I’ve never met a bar that hits this flavor balance.
- Lunchbox Hero: Between us, these are my kids’ go-to for school snacks—packed in squares, they stay fresh for days (yes, even when left in a backpack). I’ve also used them as dessert for playdates—no one ever leaves with leftovers.
- Budget Crunch Savior: Butterfingers and peanut butter stretch this recipe far, and the ingredients are pantry staples. I’ve made two batches for under $8 and still had change left for coffee. Plus, the leftovers freeze like a dream.
Step-by-step instructions for Butterfinger cookie bars
Here's the method for creating decadent bars with a crunchy peanut butter crust and rivers of molten chocolate.
👨🍳 Step 1: Prepare the Crunchy Peanut Butter Crust
Preheat your oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal. In a food processor, pulse the 1.5 cups Butterfinger candy bars into small, pea-sized pieces—you want texture, not a paste. Transfer these to a medium bowl.
In the same food processor, combine the 1 cup creamy peanut butter, 1 cup unsalted butter, 1 cup granulated sugar, 0.5 cup packed brown sugar, and 0.5 tsp diamond crystal kosher salt. Process until completely smooth, about 1-2 minutes. The mixture should look like a thick, creamy peanut butter batter. Add the 1 tbsp pure vanilla extract and pulse once to combine.
Pour the peanut butter mixture over the crushed Butterfinger pieces and stir vigorously with a silicone spatula until fully incorporated. The crust should hold together when pressed—if it crumbles, add 1 teaspoon water to help bind it. Press this mixture firmly and evenly into the prepared baking pan, creating an even base. Use the back of a spoon to smooth the top and create clean edges. Bake for 12-15 minutes until the edges are light golden brown and the crust feels set when touched.
🍳 Step 2: Prepare the Chocolate Layer
While the crust bakes, prepare the chocolate layer. In a microwave-safe bowl, melt the 1.5 cups semisweet chocolate chips and 0.5 cup heavy whipping cream in 30-second intervals, stirring between each interval, until completely smooth. The mixture should be glossy and free of any streaks—this ensures a silky texture in your bars. Let it cool slightly for 2-3 minutes until it reaches a spreadable consistency.
Remove the crust from the oven and immediately pour the chocolate mixture evenly over the top. Use a spatula to spread it into an even layer, about ¼-inch thick. Return the pan to the oven and bake for an additional 8-10 minutes until the chocolate is set but still slightly soft to the touch. You want it to hold its shape when the bars cool but still have a slight give—this creates those signature chocolate rivers when sliced.
🔪 Step 3: Chill and Finish the Bars
Let the bars cool completely in the pan for 1 hour at room temperature. This step is crucial—it allows the layers to set properly and prevents the chocolate from melting when you cut them. Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours (or up to 24 hours). Chilling firms up the chocolate and makes slicing much easier.
Before serving, sprinkle the bars generously with 1 tsp flaky sea salt for a sophisticated finish. Use the parchment overhang to lift the bars out of the pan and cut them into 12 equal squares using a sharp knife or pizza wheel. For clean cuts, dip the knife in hot water between slices and wipe it dry. The bars will hold their shape beautifully and deliver that perfect balance of crunchy peanut butter crust, creamy chocolate, and salty sweetness.
Pro Tips For Making Butterfinger Cookie Bars
- CHOP CANDY SMALL: I learned this the hard way—crushing Butterfinger bars into uneven chunks makes the texture inconsistent. Use a food processor or strong knife to chop them into tiny, uniform pieces (about ¼-inch or smaller) so every bite has that same gooey, crunchy magic.
- MELT BUTTER FULLY: Sounds obvious, but I still catch myself rushing this step. Melt the butter completely—no lumps—before mixing it with peanut butter and sugar. Cold butter bits turn into dry patches in the bars, and nobody wants a cookie with a surprise chewy texture.
- SKIP THE OVERMIXING: I was skeptical until I tried it: once the flour hits the wet ingredients, stop stirring. Overmixing develops gluten, which makes these bars dense instead of tender. Just fold until combined—about 10-12 strokes max—and the result is a crispy, cakey texture that’s actually better than chewy.
- BAKE UNTIL EDGES GOLDEN: The oven’s hot spots are real, and I’ve burned countless edges checking for doneness too early. Bake until the edges are golden (not just set) and the center still looks slightly underdone—it’ll firm up as it cools. A toothpick with moist crumbs (not wet batter) means it’s done.
Essential equipment for this recipe
Food Processor
Your food processor is the workhorse of this recipe, handling both the crushed Butterfinger candy and the peanut butter crust mixture. I use a Cuisinart DFP-14BCNY for its powerful motor and sharp blades—it crushes the candy evenly without turning it into a paste.
For smaller batches, a 9-cup mini processor works too. Just pulse the candy in short bursts (3-4 seconds at a time) to avoid overheating the peanut butter mixture later. 🌟
9x13-inch Baking Pan
A 9x13-inch baking pan is non-negotiable for even baking and clean edges. I recommend a light-colored metal pan (like Wilton Premium) to prevent hot spots and ensure even browning. Line it with parchment paper—I use Reynolds Non-Stick Parchment—to prevent sticking and make removal effortless.
Pro tip: Leave a 2-inch overhang on all sides for easy lifting after baking.
Mixing Bowls
You’ll need two medium mixing bowls: one for the crushed Butterfinger pieces and another for combining the wet ingredients. I prefer stainless steel bowls (like OXO Good Grips) because they’re durable and won’t absorb flavors.
A silicone spatula (I use Epicurean) is essential for scraping every last bit of peanut butter mixture into the pan—no one wants leftover batter!
Measuring Tools
Precision matters here, especially for the brown sugars and peanut butter. Invest in a stainless steel measuring cups set (like Farberware) for accurate scooping. For the 1.5 cups Butterfinger candy, use a food scale if you’re feeling fancy—it ensures consistency.
A microplane comes in handy if you need to zest extra chocolate for garnish (though the recipe doesn’t require it).
Spatulas and Scrapers
A heat-resistant silicone spatula (like OXO Good Grips) is your best friend for spreading the peanut butter crust and chocolate layers evenly. For the chocolate ganache, a flexible offset spatula (I use CakePop) helps create those signature rivers.
Keep a small offset spatula on hand to smooth the edges of the crust before baking—it makes all the difference in presentation.
Chilling Tools
Patience is key for the chilling step, and an airtight container (like Rubbermaid Brilliance) keeps the bars fresh in the fridge. For freezing, I use quart-sized freezer bags (from Ziploc)—they’re stackable and prevent freezer burn.
A sharp knife (I prefer a Dexter-Russell 8-inch) is a must for clean cuts, and dipping it in hot water between slices prevents sticking. 💡
Nutrition facts
Frequently asked questions
Can I use store-bought Butterfinger pieces instead of crushing them myself?
You can try, but homemade crushed pieces give better texture! Store-bought crushed Butterfinger candy often contains fillers that make the bars denser. For the best crunch, pulse fresh candy bars in a food processor for 3-4 seconds per batch—just don't over-process or it'll turn into a paste.
Why did my chocolate layer melt too much and pool unevenly?
This usually happens when the oven runs hot or the chocolate wasn't cooled enough before spreading. Bake at 350°F and let the chocolate cool for 2-3 minutes until it's thick but still pourable. For extra insurance, chill the pan for 10 minutes before adding chocolate.
Can I make these bars gluten-free?
Yes, but you'll need to substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). Add ½ teaspoon xanthan gum to help bind the crust. The texture will be slightly different but still delicious!
How do I prevent the crust from cracking when baking?
Press the crust mixture firmly into the pan and smooth the edges with a wet spatula. Bake for 12-15 minutes at 350°F until just set—don't overbake. If cracks appear, press them down gently with a spoon while warm before adding chocolate.
Can I add nuts to the peanut butter crust?
Chopped peanuts or chopped walnuts work beautifully. Fold ½ cup chopped nuts into the peanut butter mixture before pressing into the pan. Toast the nuts first for extra flavor—just spread them on a baking sheet at 350°F for 5 minutes before mixing.