Name: Butterfinger Cookie Bars
Prep time: 25 min
Cook time: 25 min
Yield: 3
Ingredients: 1 package dark chocolate cake mix (regular size) -; 1 package (3.9 ounces) instant chocolate pudding mix -; 1/2 cup 2% milk -; 1/2 cup canola oil -; 1/3 cup butter, melted -; 2 large eggs, divided use -; 6 Butterfinger candy bars (1.9 ounces each), divided -; 1-1/2 cups chunky peanut butter -; 1 teaspoon vanilla extract -; 1-1/2 cups semisweet chocolate chips, divided -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Butterfinger Cookie Bars

1. 1 package dark chocolate cake mix (regular size) -

2. 1 package (3.9 ounces) instant chocolate pudding mix -

3. 1/2 cup 2% milk -

4. 1/2 cup canola oil -

5. 1/3 cup butter, melted -

6. 2 large eggs, divided use -

7. 6 Butterfinger candy bars (1.9 ounces each), divided -

8. 1-1/2 cups chunky peanut butter -

9. 1 teaspoon vanilla extract -

10. 1-1/2 cups semisweet chocolate chips, divided -

How to cook deliciously - Butterfinger Cookie Bars

1. Stage

Preheat oven to 350°. In a large bowl, combine cake mix and pudding mix. 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 until top appears dry, 6-8 minutes.

2. Stage

Meanwhile, chop 2 candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips.

3. Stage

Chop 3 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 1/2 cup chocolate chips over top.

4. Stage

Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Cut into bars. Store in an airtight container.