BUTTERFINGER COOKIE BARS

Butterfinger Cookie Bars image

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

Time 45m

Yield 3 dozen.

Number Of Ingredients 10

Ingredients

1 package dark chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
1/2 cup 2% milk
1/3 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

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.