Butterfinger Fudge Cookie Bars
User Reviews
5
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Prep Time
15 mins
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Cook Time
18 mins
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Rest Time
1 hr
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Total Time
1 hr 33 mins
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Servings
48 bars
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Calories
151 kcal
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Course
Baked Goods
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Cuisine
American
Butterfinger Fudge Cookie Bars
Description
This dessert starts with a homemade peanut butter cookie dough made from butter, brown sugar, peanut butter, egg, milk, and the usual dry ingredients. Pressed into a baking pan and baked until just set, the base offers a tender but firm surface. The dough’s stickiness means flouring fingers helps with pressing it evenly.
Once baked, a smooth fudge sauce is prepared by melting chocolate morsels with sweetened condensed milk on the stovetop, then poured atop the warm cookie bars. Sprinkling crushed Butterfinger candy bars on top and lightly pressing them into the fudge adds texture and bursts of peanut butter and chocolate flavor, which complements the cookie base.
After cooling completely, these bars firm up but remain soft and gooey inside. They are ideal for serving as sweet snack bars or dessert squares.
For convenience, store-bought refrigerated peanut butter cookie dough may replace the homemade version. The bars freeze well for up to two months and should be thawed overnight before serving.
Ingredients
For the Cookie Bar:
- ¾ cup butter softened, unsalted
- 1 ¼ cups light brown sugar packed
- ½ cup peanut butter creamy
- 1 egg large
- 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 sweetened condensed milk can
- 2 bags Butterfinger candy 8 ounce each, crushed bites
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
- Use refrigerated peanut butter cookie dough for a faster preparation if desired.
- Make the fudge topping while the cookie base is baking to streamline the process.
- Press the crushed Butterfingers into the warm fudge before it sets to ensure they stick well.
- Allow the bars to cool fully before cutting, as they firm up as they set but are soft initially.
- The bars can be frozen in an airtight container for up to two months; thaw at room temperature overnight before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48bars
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 151kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 17mg | 6% |
| Sodium | 75mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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