These homemade Butterfinger Bars deliver all the crispy, peanutty goodness you love in just 35 minutes. With simple prep and baking time, you’ll create irresistible candy bars that pack 367 calories of pure satisfaction.
Perfect for special treats or gift-giving, these bars strike an indulgent balance of 46g carbs and 20g fat while incorporating the beloved chocolate-peanut butter combo that made the original famous.
Ingredients for Heavenly Butterfinger Bars
- Base Ingredients: 1 cup butter (room temperature for better mixing), 1 cup light brown sugar (packed for richness), 1/2 cup granulated sugar
- Binding Elements: 2 large eggs, 1/2 teaspoon vanilla extract
- Dry Mix: 2 1/2 cups all-purpose flour (sifted for smoothness), 1 teaspoon baking soda, 1/2 teaspoon salt
- Star Addition: 2 cups chopped Butterfinger Bars (approximately 15 fun-size bars)
- Frosting Components: 3/4 cup creamy peanut butter, 1/2 cup softened butter, 1/2 teaspoon vanilla extract, 1 1/2 cups powdered sugar, 1-2 Tablespoons milk, 1/2 cup Butterfinger bits (about 4 fun-size bars)
Step-by-Step Instructions
- Preparation: Preheat your oven to 350°F and lightly grease a 9×13 inch baking pan
- Mix Base: Cream together butter with both sugars until light and fluffy, then incorporate vanilla and eggs until well combined
- Combine Dry: Mix in flour, baking soda, and salt at low speed just until combined
- Add Crunch: Gently stir in those delicious chopped Butterfinger pieces
- Bake: Spread mixture evenly in prepared pan and bake for 24-26 minutes until center sets
- Cool Down: Let bars cool completely before adding frosting
- Frosting Magic: Beat peanut butter and butter until smooth, add vanilla, then gradually mix in powdered sugar and milk
- Final Touch: Beat frosting until light and fluffy, spread over cooled bars, and sprinkle with remaining Butterfinger bits
Storage Tips
These yummy Butterfinger bars stay fresh at room temperature for up to 3 days when stored in an airtight container. Pop them in the fridge, and they’ll keep for up to a week! Just make sure to put wax paper between layers so the frosting doesn’t stick.
Want to make them ahead? You can freeze these treats for up to 2 months – just wrap them well in plastic wrap and foil. Let them thaw in the fridge overnight when you’re ready to serve.
Variations & Substitutions
Love these bars but want to mix things up? Try using other candy bars like Snickers or Heath bars instead of Butterfingers. For a dairy-free version, swap the butter for your favorite plant-based butter and use dairy-free milk in the frosting.
Not a fan of peanut butter frosting? A simple chocolate ganache works great too! You can also add 1/2 cup of chocolate chips to the batter for extra richness.
Serving Suggestions
These rich, sweet bars are perfect cut into small squares – a little goes a long way! Try them with a cold glass of milk or a hot cup of coffee. For a fun dessert bar, warm them slightly and top with vanilla ice cream and a drizzle of chocolate sauce.
They’re also great packed in lunch boxes or served on a dessert platter at parties. Cut them into tiny squares for an eye-catching addition to your cookie platters during the holidays!
Butterfinger Bars
Equipment
- 9×13 inch baking pan
- Electric mixer
- Mixing bowl
Ingredients
For the Bars
- 1 cup butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Butterfinger Bars about 15 “fun size” bars, coarsely chopped
For the Frosting
- 3/4 cup creamy peanut butter
- 1/2 cup butter softened
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1-2 tablespoons milk
- 1/2 cup chopped butterfinger bits about 4 “fun size” bars
Instructions
- Preheat oven to 350 degrees F.
- Add butter, brown sugar and granulated sugar to a mixing bowl and cream together until smooth and light. Add the vanilla and eggs and mix well.
- Add flour, baking soda and salt and mix on low speed until just combined. Stir in chopped Butterfinger bits.
- Smooth mixture into a lightly greased 9×13 inch baking pan. Bake for 24-26 minutes, until center of bars are set, and no longer glossy looking.
- Remove from oven and cool completely before frosting.
- Using an electric mixer, beat the peanut butter and butter on medium-speed until completely smooth. Add vanilla and mix. Reduce speed to low and add in the remaining ingredients, beating until fully incorporated. Increase speed to medium-high and beat the frosting for 1-2 minutes, or until light and fluffy.
