I’m a lazy baker and batches of cookies are a prime example. Luckily, Butterfinger Cookie Bars are a thing!
With the deliciously soft, chewy texture of a cookie with chopped Butterfinger candy bar bits in the batter, they are an easy make.
Plus slicing the cookies bars is convenient!
These easy Butterfinger cookie bars skip all the scooping, rolling, and chilling, that are required to make a batch of cookies.
Instead, you press all the dough in the pan, and some magic and make cookie “bars” instead.
I think the texture is very similar to Blondies, more of a brownie (without the chocolate). Think a non-chocolate version of a brownie.
They are a delicious dessert that will have you going back for more!
Thanks, Briana for the recipe!
Butterfinger Cookie Bars Recipe Ingredients:
2 packages Betty Crocker sugar cookie mix
2 eggs
4 Tablespoons water
8 king-size Butterfinger bars
Butterfinger Cookie Bars Recipe Directions:
Preheat oven to 350 degrees.
Spray a glass baking dish with Pam (or any non-stick spray).
Mix sugar cookie mix, eggs, and water until thoroughly blended.
Place two of the Butterfinger bars into a Ziploc bag.
Use rolling pin and roll candy bars until crushed.
Add crushed bars to the sugar cookie dough.
Mix the dough until candy bar bits are well incorporated.
Spread half of the mixture on the bottom of the glass dish.
It’s easiest if you spray non-stick on a piece of parchment paper and use the parchment paper to even the dough out.
Layer 5 Butterfinger bars on top of the cookie dough.
Spread the remaining dough on top of the Butterfinger bars and even out.
Now you’re ready for baking!
Bake for 40 minutes or until the cookie dough is cooked through.
Crush the remaining Butterfinger bar in a Ziploc baggie.
Remove from the oven and place the crushed Butterfinger bar on top.
Press candy bar into the baked cookie.
Return to the oven for 3 minutes (until the chocolate on top melts)
Allow to cool and then slice into small bars.
Serve with ice-cream.
Butterfinger Cookie Bars Recipe-Just 4 Ingredients!
These Butterfinger Cookie Bars offer the deliciously soft, chewy texture of a cookie with chopped Butterfinger candy bar bits in the batter, they are an easy make.
Ingredients
- 2 packages Betty Crocker sugar cookie mix
- 2 eggs
- 4 Tablespoons water
- 8 king-size Butterfinger bars
Instructions
- Preheat oven to 350 degrees. Spray a glass baking dish with Pam (or any non-stick spray…).
- Mix sugar cookie mix, eggs, and water until thoroughly blended.
- Place two of the Butterfinger bars into a Ziploc bag.
- Use rolling pin and roll candy bars until crushed.
- Add crushed bars to the sugar cookie dough.
- Mix the dough until candy bar bits are well incorporated.
- spread half of the mixture on the bottom of the glass dish.
- t’s easiest if you spray non-stick on a piece of parchment paper and use the parchment paper to even the dough out.
- Layer 5 Butterfinger bars on top of the cookie dough.
- Spread the remaining dough on top of the Butterfinger bars and even out.
- Now you’re ready for baking!
- Bake for 40 minutes or until the cookie dough is cooked through.
- Crush the remaining Butterfinger bar in a Ziploc baggie.
- Remove from the oven and place the crushed Butterfinger bar on top.
- Press the candy bar into the baked cookie.
- Return to the oven for 3 minutes (until the chocolate on top melts)
- Allow to cool and then slice into small bars. Serve with ice-cream.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 104Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 57mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 2g
Nutritional Information may not be accurate.
More Great Cookie Recipes:
Strawberry Cream Cheese Cookies (From a Cake Mix)
Melted Snowman Cookies
Gummy Bear Thumbprint Cookies
Skinny Chunky Monkey Cookies
Peanut Butter Spider Cookies.
Peanut Butter Cookies (the best ever!) Recipe
The Best Sugar Cookie Recipe
