Butterfinger Fudge Cookie Bars

Butterfinger Fudge Cookie Bars are peanut butter cookies, topped with a soft chocolate fudge layer and crushed Butterfingers. You’re going to want to make these…trust me!

Butterfinger Fudge Cookie Bars: peanut butter cookie base topped with chocolate fudge and crushed #butterfingers

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When I was a kid I used to hoard Butterfinger bars. I would trade half of my candy on Halloween to my brothers and stock up on Butterfingers.

Growing up, I would ask for a Butterfinger most times in the check out lanes while grocery shopping with my mom.

Then, I moved on to trying everything else in the check out and I no longer chose the same thing. And it wasn’t until years later as an adult that I started buying myself Butterfinger bars again. They are delicious.

I have a shelf (or two) in a our pantry that is off limits to the kids. They are not allowed, under any circumstance, to touch any food on this shelf. And it’s such a teasing shelf, piled high with Reeses and Snickers and chocolate chips. And Butterfingers.

Last week I was cleaning out my pantry, like seriously taking everything out, checking expiration dates, and REALLY cleaning it. Know what I found? 3 bags of mini Butterfinger bites, 6 King Size Butterfinger Bars and 2 Butterfinger crunch bars.

Seriously. Totally forgot they were piled up in the back of the pantry. I have come full circle and found myself hoarding Butterfingers once again. I knew I had to do something about them. Besides eat them out of the package (well, the crunch bars were begging to be eaten).

That’s where these Butterfinger Fudge Cookie Bars came into play. Piled on top of a peanut butter cookie is a layer of decadent chocolate fudge and crushed Butterfingers.

How to make Butterfinger Fudge Cookie Bars:

  • Start by making your peanut butter cookie dough. Homemade is best, but if you’re in a hurry you can use the refrigerated peanut butter cookie dough from the grocery store! (you’ll need the big 30 oz package…or two small ones)
  • Press the cookie dough into your baking sheet. You’ll need a 15x10x1-inch pan. Bake in oven (either following recipe below or package). Remove and continue directions.
  • For the fudge layer, combine your sweetened condensed milk with chocolate chips and melt it (whether on the stovetop or in the microwave, at 30 second intervals). Pour this over the cookie layer, and spread evenly (not quite to the edges of the pan though). It’s okay of the cookie bars are still warm.
  • Sprinkle with crushed butterfingers. Whether you are using the bites, full size bars, or minis….smash em and sprinkle em. Refrigerate to set it quickly. Slice and enjoy.
Butterfinger Fudge Cookie Bars: peanut butter cookie base topped with chocolate fudge and crushed #butterfingers

Some of my favorite cookie bars on this blog involve candy.

Whopper Cookie bars are a malted cookie crust topped with fudge and crushed malt balls. Chubby Hubby Cookie Bars have a malted milk crust too topped with fudge, peanut butter and chocolate covered pretzels. Today’s recipe is a twist on those two favorites cookie bars of mine.

Now…time to find something to do with the 4 bags of mini Rolos……

Butterfinger Fudge Cookie Bars: peanut butter cookie base topped with chocolate fudge and crushed #butterfingers

In my obsession with Butterfingers, I’ve made few desserts over the past few years.

Yield: 4-5 dozen

Butterfinger Fudge Cookie Bars

Prep Time 15 minutes
Cook Time 18 minutes
Rest Time 1 hour
Total Time 1 hour 33 minutes

Peanut Butter Cookie Bars topped with a soft chocolate fudge layer and crushed Butterfingers. You're going to want to make these...trust me!


For the Cookie Bar:

  • ¾ cup unsalted butter, softened
  • 1 ¼ cups light brown sugar, packed
  • ½ cup creamy peanut butter
  • 1 egg
  • 2 Tbsp milk
  • 1 ¾ cups all-purpose flour
  • ½ tsp kosher salt
  • 1 tsp baking soda

For the Topping:

  • 12oz milk chocolate morsels
  • 14oz can sweetened condensed milk
  • 2 bags (8oz each) Butterfinger Bites, crushed


  1. For the cookie bars, beat butter and brown sugar in mixing bowl until combined. Add peanut butter. Beat in egg and milk. Beat in the flour, salt and baking soda. Press dough into a 15x10x1 baking sheet lined with parchment paper. Dough will be sticky, I dipped my fingers in flour before pressing. Bake in a 375 degree oven for 15-18 minutes. Remove from oven.
  2. On stovetop in small saucepan, heat sweetened condensed milk until warm. Whisk in the milk chocolate and continue stirring until smooth.
  3. Pour fudge over cookie bars. Top with crushed Butterfingers, pressing them into the fudge lightly. Allow to cool completely and cut into small bars.


**If desired, substitute refrigerated peanut butter cookie dough for the homemade version.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 151Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 87mgCarbohydrates: 19gFiber: 1gSugar: 15gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on June 7, 2018

Comments & Reviews

    1. Not in my house, haha! If you keep in a covered container at room temperature, about a week. The butterfinger lose their crispiness, but the flavor is still delicious!

  1. Wow, these were really good! I even added some butterscotch chips to the cookie layer. Really delicious! 

  2. Just wanted to let you know that I made these bars while my son and I were visiting my nieces (in Florida) this summer. They were a TOTAL hit with everyone! Now, tomorrow is the first day of school for my 8th grader (her in GA) and I’m making them right now for him to have in his lunch box for the first day of school-he can’t wait for lunch tomorrow!! Thanks for the great recipe!!

    1. Aww your comment made my night! So glad to hear you enjoyed the cookie bars. Now I’m wishing I had some in front of me!

  3. My friend brought these to my cookie exchange yesterday. I said, “OMG SEND ME THE LINK I WANNA MAKE THEM!” I yelled it at her too. j/k So amazingly yummy. I hoarded a bunch for myself. hehe

    1. Haha!!! glad you enjoyed them, and glad your friend sent you the link! Thanks for stopping by my page, ENJOY the recipes!

  4. You are going to kill me, Aimee! LOL! Every recipe you post, I say “I MUST try this one”.

    I haven’t searched your site; but have you made cake pops? I made them with the Oreo truffle recipe (ground up Oreos, a little sugar and block of cream cheese). Rolled into balls then dipped in white chocolate with colored jimmies on top. They were fantastic.

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