Butterfinger Fudge Cookie Bars

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

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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!

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

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.
On stovetop in small saucepan, heat sweetened condensed milk until warm. Whisk in the milk chocolate and continue stirring until smooth.
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.

Freeze cooled cookie bars in airtight container for up to 2 months. Thaw on counter overnight.

Nutrition Information:

Yield:

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.