Can I freeze Mouthwatering Butterfinger Cookie Bars?

Yes, these Mouthwatering Butterfinger Cookie Bars freeze very well. After baking and cooling completely, cut them into portions and store them in an airtight container or freezer-safe bag. They can be frozen for up to two months. When ready to enjoy, let them thaw at room temperature for the best texture.

How do I keep Butterfinger cookie bars soft and chewy?

To maintain a soft and chewy texture in your Mouthwatering Butterfinger Cookie Bars, avoid overbaking them. Remove the bars from the oven when the center is just set. Storing them in an airtight container with a slice of bread can also help retain moisture.

Can I make Mouthwatering Butterfinger Cookie Bars without chocolate chips?

Absolutely. While chocolate chips enhance the richness, you can skip them if you prefer. The Butterfinger candy already provides plenty of flavor and texture, so your Mouthwatering Butterfinger Cookie Bars will still taste delicious.

What size pan is best for Butterfinger cookie bars?

A standard 9x13-inch baking pan works best for making Mouthwatering Butterfinger Cookie Bars. This size ensures even baking and the perfect thickness for soft, chewy bars with slightly crisp edges.

Mouthwatering Butterfinger Cookie Bars – Easy Recipe

Name: Mouthwatering Butterfinger Cookie Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1/2 cup chopped Butterfinger bars; 3/4 cup creamy peanut butter; 1/2 cup unsalted butter, softened; 1 teaspoon vanilla extract; 1 1/2 cups powdered sugar; 3 tablespoons milk; 1 1/2 cups chopped Butterfinger bars

Description

These Mouthwatering Butterfinger Cookie Bars feature a soft and chewy cookie bar base packed with chopped Butterfinger candy, topped with creamy peanut butter icing, and finished with more crunchy Butterfinger pieces for an indulgent chocolate-peanut butter dessert.

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup chopped Butterfinger bars
3/4 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
3 tablespoons milk
1 1/2 cups chopped Butterfinger bars

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Instructions

Preheat the oven to 350°F (175°C).
Line a 9×13-inch baking dish with parchment paper and lightly spray with cooking spray.
In a large mixing bowl, beat 1 cup softened unsalted butter, 1/2 cup granulated sugar, and 1 cup brown sugar until light and creamy.
Add the 2 eggs and 1 teaspoon vanilla extract, then beat again until fully combined.
Add 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda. Mix until a soft dough forms.
Fold in 1/2 cup chopped Butterfinger bars.
Spread the dough evenly into the prepared baking dish.
Bake for 25 minutes, or until the top is golden brown and the center is set.
Remove from the oven and let the cookie base cool completely in the pan.
In a separate bowl, beat 3/4 cup creamy peanut butter with 1/2 cup softened unsalted butter until smooth.
Add 1 teaspoon vanilla extract and mix again.
Add 1 1/2 cups powdered sugar and 3 tablespoons milk, then beat until the icing is smooth and creamy.
Spread the peanut butter icing evenly over the cooled cookie bars.
Sprinkle 1 1/2 cups chopped Butterfinger bars over the top.
Slice into bars and serve.

Notes

Use room-temperature butter for both the cookie base and icing for the smoothest texture.
If using salted butter, reduce the added salt to 1/2 teaspoon.
Crunchy peanut butter can be used instead of creamy for extra texture.
Store the bars in an airtight container at room temperature for 3 to 4 days.
For longer storage, refrigerate the bars or freeze them for up to 3 months.
A 1:1 gluten-free flour blend can be used as a substitute for all-purpose flour.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 450
Sugar: 30 g
Sodium: 110 mg
Fat: 24 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 56 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 55 mg