Butterfinger Cookie Bars

Photo by Nicole S.

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package dark chocolate cake mix (regular size)

  • 1

    cup all-purpose flour

  • 1

    package (3.9 ounces) instant chocolate pudding mix

  • 1

    T baking cocoa

  • 1/2

    cup 2% milk

  • 1/3

    cup canola oil

  • 1/3

    cup butter, melted

  • 2

    eggs

  • 6

    Butterfinger candy bars (2.1 ounces each), divided

  • 1 1/2

    cups chunky peanut butter

  • 1

    teaspoon vanilla extract

  • 1 1/2

    cups semisweet chocolate chips, divided

Directions

Preheat oven to 350°. In a large bowl, combine cake mix, flour, pudding mix and cocoa. In another bowl, whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half of the mixture into a greased 15x10x1-in. baking pan. Bake 10 minutes. Meanwhile, chop two candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips. Chop three additional candy bars; sprinkle over warm crust and press down gently. Cover with cake mix mixture; press down firmly with a metal spatula. Crush remaining candy bar; sprinkle crushed bar and remaining chocolate chips over top. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 3 dozen.

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