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

Scale

Crust

2 cups graham cracker crumbs
½ cup melted butter
⅓ 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 ⅓ cup)
Additional melted butter (for mixing and using as specified)

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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.