If you have a serious sweet tooth and a love for peanut butter and chocolate combos, the Butterfinger Fudge Cookie Bars Recipe is about to become your new go-to dessert obsession. This luscious creation layers a buttery graham cracker crust loaded with crunchy Butterfinger bits, a gooey chocolate-peanut butter fudge middle, and a golden, crumbly peanut butter cookie dough topping—all baked to perfection. Every bite is a melody of textures and flavors that feel like an indulgent treat but come together in a surprisingly simple and fun way. Trust me, these bars will quickly find their way into all your special occasion menus and anytime-you-need-a-treat moments.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a pivotal role in achieving that perfect balance of rich, creamy fudge and satisfying crunch. From the creamy peanut butter chips to the irresistible crunch of Butterfinger bits, every element adds more depth, flavor, or texture to these bars.
- Refrigerated peanut butter cookie dough: Provides a soft, chewy, and peanut-buttery cookie layer that tops the bars beautifully.
- Melted butter: Adds richness and helps bind the graham cracker crust for a buttery base.
- Graham cracker crumbs: Create a crunchy, slightly sweet crust that balances the fudge perfectly.
- Butterfinger baking bits: Impart that iconic crispy candy bar crunch and peanutty flavor both inside and on top of the bars.
- Sweetened condensed milk: Acts as the sweet, creamy binder in the fudge layer, delivering that luscious texture.
- Semi-sweet chocolate chips: Contribute smooth, melty chocolate flavor that deepens the fudge’s richness.
- Peanut butter baking chips: Bring an extra peanut butter punch, perfectly blending with the chocolate.
- Vanilla extract: Enhances all the flavors with a warm, fragrant touch.
How to Make Butterfinger Fudge Cookie Bars Recipe
Step 1: Prepare the Pan and Cookie Dough
Start by preheating your oven to 350ºF and spraying a 9×13-inch cake pan with cooking spray to prevent sticking. While the oven warms up, set your peanut butter cookie dough on the counter so it can come to room temperature. This makes it easier to crumble later for the perfect cookie topping.
Step 2: Make the Graham Cracker Crust
In a mixing bowl, stir together the graham cracker crumbs, ½ cup of melted butter, and ⅓ cup of Butterfinger bits until everything is evenly combined. Press this mixture firmly into the bottom of your prepared pan. This golden crust adds a buttery, crunchy foundation that keeps every bite satisfying.
Step 3: Create the Fudge Layer
Place a saucepan over medium heat and combine the sweetened condensed milk, semi-sweet chocolate chips, peanut butter baking chips, and the remaining 1 tablespoon of melted butter. Stir constantly until the chocolate chips have fully melted and the mixture is smooth and glossy. Remove the pan from heat, then stir in the vanilla extract for a lovely aromatic touch. Pour this decadent fudge over your graham cracker crust, spreading it evenly for a seamless layer of creamy bliss.
Step 4: Add the Cookie Dough Topping and Butterfinger Bits
Take your room temperature peanut butter cookie dough and break it up into small crumbles. Scatter these crumbles evenly over the fudge layer, ensuring you cover the entire surface. Then, sprinkle the remaining Butterfinger baking bits on top. This final step ensures that each bar boasts a delightful crunch and nutty sweetness right at the finish.
Step 5: Bake to Golden Perfection
Pop the assembled bars into your preheated oven and bake for 25 to 35 minutes, or until the cookie dough topping turns golden brown and looks perfectly set. The smell during baking will be irresistible, promising a bar full of gooey fudge and soft cookie goodness.
Step 6: Cool and Chill Before Serving
Once baked, let the bars cool completely at room temperature. Then refrigerate them for at least 30 minutes to allow the fudge to set fully. This chilling step is key for neat slicing and that perfect fork-friendly texture.
How to Serve Butterfinger Fudge Cookie Bars Recipe
Garnishes
Sprinkle a few fresh Butterfinger bits or a light dusting of powdered sugar just before serving to add a hint of extra texture and an appealing look. You could also drizzle a little melted peanut butter or chocolate on top for a fancy finish that impresses instantly.
Side Dishes
These bars are indulgent on their own but pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A cold glass of milk or a cup of strong coffee complements the rich peanut butter and chocolate flavors perfectly, balancing the sweetness beautifully.
Creative Ways to Present
Try cutting the bars into bite-sized squares for a party platter or serve them layered alongside brownie bites and peanut butter candies for a decadent dessert board. Wrapping individual bars in decorative parchment paper makes them great homemade gifts or lunchbox treats.
Make Ahead and Storage
Storing Leftovers
Store any leftover Butterfinger Fudge Cookie Bars in an airtight container in the refrigerator. They will stay fresh and maintain their perfect texture for up to 5 days, making them a convenient treat to enjoy throughout the week.
Freezing
You can freeze these bars by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag. When sealed properly, they’ll keep well for up to 3 months. Thaw in the refrigerator overnight before serving.
Reheating
If you prefer a warm bar, simply microwave a single square for about 15-20 seconds. This reheats the fudge layer lovingly while keeping the cookie topping soft and delightful. Avoid overheating to keep the texture just right.
FAQs
Can I use homemade peanut butter cookie dough instead of refrigerated?
Absolutely! Homemade dough works beautifully and adds a personal touch. Just ensure it’s crumbled into small pieces and has a similar texture to the store-bought version for even baking.
Are Butterfinger baking bits different from regular Butterfinger candy bars?
Yes, Butterfinger baking bits are specially designed to hold up during baking without melting completely, giving you that signature crunch in every bite, which regular candy bars might not provide as well.
Can I substitute the peanut butter baking chips with regular peanut butter?
While you could try, using peanut butter chips helps maintain the right consistency and melt in the fudge layer. Regular peanut butter might make the fudge too oily or change the texture.
How do I know when the bars are done baking?
The topping should be golden brown and set around the edges. The center may look slightly soft but will firm up as it cools and chills. Avoid overbaking to keep them soft.
Can I make this recipe dairy-free or vegan?
This recipe relies heavily on dairy products, especially sweetened condensed milk and butter. However, you could experiment with dairy-free alternatives and vegan peanut butter chips, but results may vary in texture and flavor.
Final Thoughts
Trust me when I say, once you try this Butterfinger Fudge Cookie Bars Recipe, it will quickly become a cherished dessert in your kitchen. It’s the perfect combination of crunchy, fudgy, and cookie layered heaven, and so simple to whip up for any craving or gathering. Go ahead, bake a batch and share the peanut buttery, chocolaty love—you won’t regret it!
Print
Butterfinger Fudge Cookie Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes + 30 minutes chilling
- Yield: 3 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these rich and decadent Butterfinger Fudge Cookie Bars, combining a crunchy graham cracker crust with a luscious chocolate and peanut butter fudge layer, topped with peanut butter cookie dough and crispy Butterfinger bits. Perfectly baked to golden perfection, these bars offer a delightful mix of textures and flavors that peanut butter and chocolate lovers will adore.
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- â…“ cup Butterfinger baking bits
Fudge Layer
- 1 (14-oz) can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter baking chips
- 1 Tbsp melted butter
- 1 tsp vanilla extract
Topping
- 2 (16-oz) packages refrigerated peanut butter cookie dough (room temperature)
- Remaining Butterfinger baking bits (about 1 â…“ cup)
- Additional melted butter (for mixing and using as specified)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Spray a 9×13-inch cake pan with cooking spray to prevent sticking.
- Ready Cookie Dough: Allow the refrigerated peanut butter cookie dough to come to room temperature while assembling the other components. This makes it easier to crumble later.
- Make Crust: In a mixing bowl, combine the graham cracker crumbs, ½ cup melted butter, and ⅓ cup Butterfinger bits. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer.
- Prepare Fudge Layer: In a saucepan over medium heat, combine the sweetened condensed milk, semi-sweet chocolate chips, peanut butter baking chips, and 1 tablespoon melted butter. Cook, stirring constantly, until the chocolate chips melt completely and the mixture turns smooth. Remove the pan from heat and stir in the vanilla extract. Pour this warm fudge mixture evenly over the graham cracker crust.
- Add Cookie Dough and Butterfinger Bits: Break the peanut butter cookie dough into small pieces and crumble it evenly over the fudge layer. Then sprinkle the remaining Butterfinger bits evenly over the top for added crunch and flavor.
- Bake: Place the pan in the oven and bake for 25 to 35 minutes, or until the cookie dough topping turns golden brown.
- Cool and Chill: Allow the bars to cool completely at room temperature, then refrigerate for at least 30 minutes to set before cutting into squares and serving.
Notes
- Ensure the peanut butter cookie dough is at room temperature to make crumbling easier and more even.
- Cool bars completely and refrigerate to allow the fudge to set properly for clean cutting.
- You can substitute Butterfinger baking bits with chopped Butterfinger candy bars if unavailable.
- Store bars in an airtight container in the refrigerator for up to 5 days.
