Last Updated on February 10, 2025 by Kimberly Stroh

With a crunchy and buttery texture, Butterfinger candy has always been my favorite. If you’re a big fan of the candy, you’ll love these Butterfinger Cookie Dessert Bars. They’re insanely delicious. A cookie base has bits of Butterfinger mixed into the batter; then it’s topped with a peanut butter frosting and finished with even more Butterfinger. It’s a next-level dessert bar that’s perfect for any occasion!

When To Make Butterfinger Cookie Dessert Bars

Anybody who loves the peanut butter and chocolate flavor would love these dessert bars. The added candy crunch makes them even better. This recipe is made in a 9×13-inch baking dish and makes 16 servings.

Take the dessert bars to potlucks or any party occasion. Unlike cookies, the bars are finished in one baking batch. There’s no changing baking sheets, making it such an easy dessert. Bake them for game days, BBQ, or enjoy them as a family treat. They’re so versatile. Each bite is a perfect balance of soft, crunchy, and creamy, making these bars an absolute crowd-pleaser for any occasion!

Exactly How Many Butterfinger Candy Bars You’ll Need

Take it from me, I’ve tried this recipe with so many different sizes of Butterfinger candy bars! It can be confusing when they come in different sizes. To be precise, you need 8 fun sized Butterfinger bars. Chop them up carefully into small chunks. Using a cutting board really helps to ensure the little pieces aren’t wasted. Throw in all of the chopped candy.

How To Store Leftovers To Stay Fresh

For best freshness, transfer any leftovers to an airtight food storage container. If you stack the dessert bars, I like to add a layer of wax paper between the layers. This ensures that the butterfinger topping isn’t wrecked. Enjoy the dessert bars within 4-5 days of baking, when they’ll maintain that soft buttery cookie texture.

These Butterfinger Cookie Dessert Bars are also easy to freeze. Transfer them to freezer bags and store them in the back of your freezer, where temperatures are more stable. They can be frozen for up to three months.

If frozen, let the Butterfinger Cookie Dessert Bars thaw on the countertop for several hours before enjoying again. 

Butterfinger Cookie Dessert Bars Ingredient List:

• Unsalted Butter: Sweet cream unsalted butter is my preference
• Granulated Sugar
• Brown Sugar: Light brown sugar
• Eggs: Large size
• Vanilla Extract
• All-Purpose Flour: Bleached All-Purpose Flour is my preference
• Salt
• Baking Soda
• Butterfinger Bars: You’ll use eight full-sized Butterfinger Candy Bars
• Creamy Peanut Butter: Jif or Skippy brand (avoid natural)
• Powdered Sugar: Also known as confectioner’s sugar
• Whole Milk

Recipe Variations

Hopefully, you found this recipe because you love Butterfinger Candy. That doesn’t mean you can’t make this dessert with another candy as a substitute. Reese’s Peanut Butter Cups, chopped, would be a great substitution. Another idea is using Heath Bars if you like that crunch. Play with the recipe, but Butterfinger is my favorite and most-tested candy!

How To Make Butterfinger Cookie Dessert Bars

Line a 9×13 baking dish with parchment paper and spray with cooking spray, set aside. Preheat the oven to 350°.

In a large bowl add in the 1 cup of butter, sugar and brown sugar, beat using a hand mixer until it becomes light and creamy.

Add in the eggs and vanilla and beat again until mixed together. Next, add the flour, salt and baking soda and beat using the hand mixer until everything is combined. Add in the 1/2 cup of Butterfinger bits and mix once more.

Scoop into the lined baking dish and spread around evenly. Bake in the oven for 25 minutes or until golden brown. Remove from the oven and let cool completely.

In another large bowl add the peanut butter and 1 stick of butter and beat using a hand mixer until completely smooth and no chunks. Add the vanilla in and mix once again. Add in the powdered sugar and milk and beat again until it becomes smooth and creamy.

Spread all over the top of the cooled cookie layer evenly. Sprinkle the leftover butterfinger bits all over top and slice into bars, serve and enjoy!