★★★★★

Butterfinger Fudge Cookie Bars

Butterfinger Fudge Cookie Bars are peanut butter cookies, topped with a soft chocolate fudge layer and crushed Butterfingers. A decadent combo of sweet, nutty, crunchy flavors no one can resist!

What happens when you combine a Butterfinger fudge recipe with peanut butter cookies? Today’s cookie bars are the answer!

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

A Butterfinger Fudge Cookie Bar that’s going to have everyone begging you for the recipe.

  • Chewy peanut butter cookie base.
  • Easy 3 ingredient fudge topping.
  • Real Butterfinger candy bars on top!

This is a dense, fudgy cookie bar with a satisfying crunch from the crushed Butterfingers on top. Every bite is loaded with sweetness balanced with a hint of salt from the peanut butter.

Serve them with a big glass of milk or strong cup of coffee for a crowd-pleasing sweet treat!

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

Ingredient Notes

  • Peanut butter – Use the standard shelf stable variety, not the refrigerated kind you have to stir for best results.
  • Milk chocolate morsels – These are the base for the fudge topping. For a dark chocolate twist, use semi-sweet morsels instead.
  • Sweetened condensed milk – It’s combined with the chocolate to make the fudge. Don’t try to substitute evaporated milk—trust me!
  • Butterfinger bites – These are bite-sized versions of the full candy bar that are easy to crush.

Tips and Tricks

  • This recipe starts by making a peanut butter cookie dough from scratch. For an even quicker and easier option, use a roll of store bought refrigerated peanut butter cookie dough instead!
  • Make the fudge while the cookie bars are baking. By the time the bars are done, the fudge will be ready to pour on top.
  • Press the crushed Butterfingers onto the fudge while it’s still warm.
  • Let the bars cool completely before cutting. The bars will be soft and gooey at first but they will firm up as they set and cool.
Butterfinger Fudge Cookie Bars: peanut butter cookie base topped with chocolate fudge and crushed #butterfingers

Recipe FAQs

How do you crush the Butterfinger bites?

Place the Butterfinger bites in bag with a zip top. Use a mallet or rolling pin to crush the candies into coarse pieces. They don’t need to be evenly sized or completely pulverized. The variety of textures adds to the deliciousness!

How do I store them?

Store these bars in an airtight container at room temperature. If your house runs warm, you may want to refrigerate them to help them hold their shape. They keep well for about a week but cookie bars always disappear long before then in my house!
The Butterfingers will lose their crunchiness the longer you store them, but the flavor will still be delicious.

What kind of baking pan do I need?

This Butterfinger Fudge Cookie Bars recipe was tested in a half sheet pan ( 15 x 10 x 1 inches). You can use a 9×13 pan instead, but the cookie bars will be thicker and take longer to bake.

More Easy Dessert Recipes

Yield: 48 bars

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!

Ingredients

For the Cookie Bar:

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

For the Topping:

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

Instructions

  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.

Notes

  • This recipe starts by making a peanut butter cookie dough from scratch. For an even quicker and easier option, use a roll of store bought refrigerated peanut butter cookie dough instead!
  • Make the fudge while the cookie bars are baking. By the time the bars are done, the fudge will be ready to pour on top.
  • Press the crushed Butterfingers onto the fudge while it's still warm.
  • Let the bars cool completely before cutting. The bars will be soft and gooey at first but they will firm up as they set and cool.
  • See blog post for more recipe tips and tricks.
  • Nutrition Information:

    Yield:

    48

    Serving Size:

    1

    Amount Per Serving: Calories: 151Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 75mgCarbohydrates: 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?

    Please leave a comment on the blog or share a photo on Instagram

    Cookies, peanut butter and fudge—three of life’s best things come together in this recipe for Butterfinger Fudge Cookie Bars!

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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.

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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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