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Butterfinger cookie bars
You can chop the butterfingers and sprinkle them or leave them whole. This works with any candy bar.
2 cups self rising flour
1/4 cup unsweetend cocoa powder
3/4 cup butter, softened
2 1/2 cups packed light brown sugar
3 large eggs
2 tsp vanilla extract
Lots of fun size candy bars (About 10 -15, depending on if you're chopping them or double layering them) or about 4 regular size bars
Preheat oven to 350. Line a 13x9 baking pan with foil and lightly spray the foil with cooking spray (butter flavor is best).
In a mixing bowl, combine the flour and cocoa powder.
In another large mixing bowl, cream together the butter and sugar. You can use a mixer or a whisk. Beat in the eggs and vanilla, mixing only until the eggs are incorporated.
Fold in the flour mixture, followed by 1 cup of the butterfingers, if you're chopping them. If you're double layering them, lay the fun size bars in the bottom of the pan, spread the cookie mixture on top with an offset spatula or a spoon. Top with another layer of the bars. (If you've chopped them, sprinkle the remaining candy crumbles on top of the spread out cookie dough.)
Bake at 350 for 30 minutes. Let cool completely, then cut into bars.