Butterfinger FudgeCookie 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!
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.