Butterfinger Cookie Bars Recipes
BUTTERFINGER® COOKIES
A great cookie for those Butterfinger candy lovers in your family!
Provided by Butterfinger
Categories Trusted Brands: Recipes and Tips Butterfinger®
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.
- Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 531.3 calories, Carbohydrate 77.7 g, Cholesterol 71.7 mg, Fat 22.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 13.5 g, Sodium 452.7 mg, Sugar 25.2 g
BUTTERFINGER COOKIES
These great cookies don't last long-make a double batch! -Carol Kitchens, Ridgeland, Mississippi
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERFINGER COOKIE BARS
My boys went through a phase where they loved Butterfingers. We made Butterfinger shakes, muffins, cookies and experimented with different bars; this one was voted the best of the bunch. Make sure you have an extra candy bar on hand because it's hard to resist a nibble or two while you're chopping. -Barbara Leighty, Simi Valley, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- 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., 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., 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., 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.
Nutrition Facts : Calories 242 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 234mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
NESTLE BUTTERFINGER BAKING BITS COOKIES
Make and share this Nestle Butterfinger Baking Bits Cookies recipe from Food.com.
Provided by AmyZoe
Categories Dessert
Time 23m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Comine flour, baking soda, and salt in small bowl.
- Beat sugar and butter in large mixer bowl until creamy. Beat in eggs.
- Gradually beat in flour mixture. Stir in Butterfinger bits.
- Drop by slightly rounded tablespoon onto ungreased baking sheets.
- Bake for 8 to 12 minutes or until lightly browned.
- Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
QUICK AND YUMMY BUTTERFINGER BARS
There are a few recipes posted for "Butterfinger Bars" but none quite like like this one. This is a yummy bar cookie that is quick and easy enough for even kids to make. I have taken this to numerous gatherings and folks always ask for the recipe.
Provided by AndreaVT96
Categories Bar Cookie
Time 40m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Heat sugar and corn syrup together in heavy pan until boiling. Add peanut butter.
- Mix until well blended.
- Pour over corn flake cereal, coating the cereal well.
- Press into a 9 x 13 inch pan.
- Melt chocolate chips in a small pan. Spread over batter.
- Chill for 20-25 minutes.
- Cut into bars.
BUTTERFINGER BARS
A soft, rich, peanuty oatmeal bar cookie, covered in layers of peanut butter and chocolate icing. Recipe shared by Kelly Nelson.
Provided by Renee
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375° F.
- In an electric mixing bowl, cream butter and sugars. Add 3/4 cup peanut butter, baking soda, salt, vanilla and eggs and mix well to combine. Stir in flour and oats.
- Spread mixture on greased cookie sheet, and bake in preheated oven for 20-25 minutes.
- Let cool until slightly warm. Spread 3/4 cup peanut butter over warm cookies on sheet. Allow to cool for 10-15 minutes.
- Warm the frosting in a microwave for 30 seconds. Stir with a spoon until it has an even consistency. Drizzle warm chocolate frosting on top and use the back of a spoon to spread it evenly.
- If you have teenagers in the house, stand back or prepare to be trampled.
Nutrition Facts : ServingSize 1 bar, Calories 174 kcal, Carbohydrate 20 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 138 mg, Fiber 1 g, Sugar 13 g
BUTTERFINGER COOKIES
Chewy Butterfinger Cookies with crispy edges are packed with sticky, sweet Butterfinger pieces and chocolate and peanut butter flavor.
Provided by Michelle
Categories Dessert
Time 2h26m
Number Of Ingredients 11
Steps:
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cream of tartar, and salt. Set aside.
- In a separate large mixing bowl, cream together butter and sugars until light and fluffy.
- Add egg and vanilla and beat again until combined.
- Add dry ingredients to wet ingredients. Mix on low until just combined.
- Fold in butterfingers.
- Scoop large sections, about 1.5 tablespoons, and roll into balls.
- Place on a lined cookie sheet. Cover and chill in the refrigerator for at least 2 hours, or up to 2 days.
- Heat oven to 350°F.
- Arrange chilled balls 3-inches apart on a lined cookie sheet.
- Bake for 11-12 minutes, or until lightly browned around edges (Centers will still look soft.).
- Allow cookies to set on baking sheet for 5 minutes before transferring to cooling rack to finish cooling.
Nutrition Facts : ServingSize 1 cookie, Calories 179 kcal, Carbohydrate 26 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 135 mg, Fiber 1 g, Sugar 15 g
BUTTERFINGER COOKIE BARS
My boys went through a phase where they loved Butterfingers. We made Butterfinger shakes, muffins, cookies and experimented with different bars; this one was voted the best of the bunch. Make sure you have an extra candy bar on hand because it's hard to resist a nibble or two while you're chopping. -Barbara Leighty, Simi Valley, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 32 bars.
Number Of Ingredients 10
Steps:
- 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., 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., 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., 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.
Nutrition Facts : Calories 282 calories, Fat 17g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 263mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 2g fiber), Protein 5g protein.
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- Preheat the oven to 350°F. Spritz a metal non stick 13 x 9- inch pan with baking spray. Set aside.
- On the stove top, melt together the butter and brown sugar in a medium size saucepan. Cook over low heat for 2 minutes until the sugar is dissolved, then remove to a mixing bowl to cool.
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