Name: Butterfinger Bars
Prep time: 15 min
Cook time: 26 min
Total time: 51 min
Ingredients: 1 cup butter, softened (Use unsalted butter and add salt if desired.); 1 cup light brown sugar; 1/2 cup granulated sugar; 1/2 teaspoon vanilla extract (Plus another 1/2 tsp for frosting.); 2 large eggs (Use room temperature for better mixing.); 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups Butterfinger bars, coarsely chopped (About 15 fun size bars, folded into the batter.); 3/4 cup creamy peanut butter (Smooth variety is recommended.); 1/2 cup butter, softened; 1/2 teaspoon vanilla extract; 1 1/2 cups powdered sugar; 1-2 tablespoons milk (To thin the frosting, if needed.); 1/2 cup chopped Butterfinger bits (For garnish, about 4 fun size bars.)

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I grew up sneaking the “fun size” Butterfinger bars out of the Halloween stash, so these Butterfinger Bars feel like a nostalgic cheat — candy mixed into a soft, peanut-butter-frosted blondie and baked in a 9×13 pan. They’re sweet, crunchy, and built for sharing at potlucks, bake sales, or anytime you want a no-fuss dessert that tastes like candy bar comfort food. If you enjoy candy-focused baking, you might also like this take on homemade Butterfinger candy bars that leans into the crunchy center.

Why you’ll love this dish

These Butterfinger Bars are fast to make, use pantry-friendly ingredients, and turn familiar candy into a dessert that feeds a crowd. The base is a buttery, lightly chewy blondie studded with chopped Butterfinger pieces; a creamy peanut butter frosting softens the texture and keeps every bite balanced. They’re ideal for school events, game-day treats, or as a simple weekend bake when you want something crowd-pleasing without a lot of fuss.

“Crunchy candy folds into a soft blondie and the peanut butter frosting finishes it like a dream — my family couldn’t stop at one square.”

Why this recipe works:

Candy pieces give texture and an unmistakable Butterfinger flavor without extra steps.
Uses simple creaming and one-pan baking — minimal equipment and cleanup.
Scales easily: double the frosting or halve the pan for smaller batches.

Step-by-step overview

This recipe is straightforward: cream the butter and sugars, add vanilla and eggs, fold in dry ingredients and chopped Butterfinger pieces, then bake in a 9×13 pan. Once the bars are completely cool, whip up a smooth peanut butter frosting, spread it on, and sprinkle extra Butterfinger bits on top. Expect about 10–15 minutes active prep and 24–26 minutes baking time. For a different candy-topped dessert with coconut and chocolate, see this Almond Joy magic cookie bar for inspiration on layering and toppings.

Gather these items

What you’ll need (yields one 9×13 pan)

1 cup butter (softened), plus 1/2 cup butter (softened) for frosting
1 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract (plus another 1/2 tsp for frosting)
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Butterfinger bars (about 15 “fun size”), coarsely chopped — folded into the batter
3/4 cup creamy peanut butter (for frosting)
1 1/2 cups powdered sugar (for frosting)
1–2 Tablespoons milk (to thin frosting, if needed)
1/2 cup chopped Butterfinger bits (about 4 “fun size” bars) for garnish

Ingredient notes and substitutions:

Butter: Use unsalted and add the 1/2 tsp salt listed; if using salted butter, omit the added salt.
Peanut butter: Creamy is recommended for smooth frosting. Natural peanut butter can be used but may change texture.
Candy: If you prefer a different crust or nougat center, try swapping in a nougat bar recipe like this 4-ingredient nougat bars as a creative alternative.

How to prepare it

Delicious Butterfinger Bars with crunchy peanut butter and chocolate coating

Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment, leaving an overhang to lift the bars out easily.
Cream base: In a mixing bowl, cream 1 cup softened butter with 1 cup light brown sugar and 1/2 cup granulated sugar until light and smooth. This adds air for a tender texture.
Add flavor and eggs: Mix in 1/2 teaspoon vanilla, then add the 2 large eggs one at a time, beating well after each addition.
Combine dry ingredients: In a separate bowl, whisk 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Add to the wet mixture on low speed and mix until just combined — don’t overmix.
Fold in candy: Gently stir in the 2 cups coarsely chopped Butterfinger bars so the candy is evenly distributed but not pulverized.
Bake: Smooth the batter into the prepared pan. Bake 24–26 minutes, or until the center is set and the top is no longer glossy. A toothpick should come out with a few moist crumbs but not wet batter.
Cool fully: Remove from oven and let cool completely before frosting. Cooling prevents the frosting from melting into the bars.

Frosting (simple peanut-butter finish):

In a bowl, beat 3/4 cup creamy peanut butter with 1/2 cup softened butter and 1/2 teaspoon vanilla until smooth. Gradually add 1 1/2 cups powdered sugar and beat to combine. Add 1–2 tablespoons milk as needed to reach a spreadable consistency. Spread over cooled bars and sprinkle 1/2 cup chopped Butterfinger bits on top. Chill briefly to set, then slice.

Directions

Preheat oven to 350°F and prepare a 9×13 pan.
Cream together 1 cup butter, 1 cup light brown sugar, and 1/2 cup granulated sugar until light and smooth (2–3 minutes with a mixer).
Add 1/2 teaspoon vanilla and the 2 eggs; mix until combined.
On low speed, add the flour mixture (2 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt) and mix just until incorporated.
Fold in the 2 cups coarsely chopped Butterfinger bars.
Press the batter evenly into the prepared pan.
Bake 24–26 minutes, checking at 22 minutes; remove once the center is set and the surface has lost its shine.
Cool completely on a wire rack before frosting.
Make the frosting: beat 3/4 cup creamy peanut butter with 1/2 cup softened butter and 1/2 teaspoon vanilla, then beat in 1 1/2 cups powdered sugar. Thin with 1–2 tablespoons milk if needed. Spread over cooled bars and top with 1/2 cup chopped Butterfinger bits.
Chill 15–30 minutes to set the frosting, then slice into squares.

Serving suggestions

Serve slightly chilled or at room temperature alongside a cold glass of milk or a bold cup of coffee — the sweetness pairs well with something bright or bitter.
For parties, cut into bite-size squares and arrange on a platter sprinkled with extra chopped candy and a dusting of powdered sugar.
Plate with a scoop of vanilla ice cream or a drizzle of warmed chocolate for an elevated dessert.

How to store & freeze

Room temp: Store in an airtight container at room temperature for up to 2 days.
Refrigerator: Keep covered in an airtight container for up to 7 days; bring to room temperature before serving for the best texture.
Freezing: Wrap cooled, unfrosted bars tightly in plastic, then foil, and freeze up to 3 months. Thaw overnight in the refrigerator, then frost before serving. If already frosted, freeze in a single layer on a baking sheet until solid, then stack with parchment between layers and store in a freezer-safe container for up to 1 month. Thaw in the refrigerator to avoid a soggy frosting.

Pro chef tips

Room-temp eggs and butter mix more evenly; remove from fridge 30–60 minutes ahead.
Don’t overmix once flour is added — overworked gluten makes bars tough.
Coarse chop the Butterfingers so you get pockets of candy rather than a uniform crunch.
If your frosting seems too soft, chill it 10 minutes and re-whip before spreading.
Use parchment with an overhang to lift the whole slab, which makes cutting clean squares much easier.

Creative twists

Chocolate drizzle: Melt 2–3 ounces dark chocolate and drizzle over the frosted bars for a bittersweet contrast.
Nut swap: Replace peanut butter frosting with almond butter for a different nutty flavor.
Gluten-free: Use a 1:1 gluten-free flour blend and bake the same; the texture will be slightly different but still delicious.
Mini candy mix: Mix in mini peanut butter cups or chopped Twix for variety.
Lower-sugar: Try halving the frosting sugar and swapping a portion of the white sugar in the batter for a sugar substitute, but expect a change in texture and browning.

Your questions answered

Q: How long does it take from start to finish?
A: Active prep is about 10–15 minutes. Bake 24–26 minutes, plus cooling and frosting time — plan on 1.5–2 hours total including cooling.

Q: Can I use full-size Butterfinger bars instead of “fun size”?
A: Yes. Just chop them into bite-sized pieces; you’ll need about 2 cups chopped for the batter and 1/2 cup for garnish (roughly 3–4 full-size bars total depending on size).

Q: I have a peanut allergy — can I skip the peanut butter frosting?
A: Absolutely. Use a vanilla or chocolate buttercream, or a cream cheese frosting for a peanut-free option. You can also omit peanut butter entirely and frost with a simple chocolate glaze.

Q: Can I make these ahead for a party?
A: Make the bars the day before, cool, then frost the morning of the event. Stored in the fridge in an airtight container, they keep well and slice nicely when chilled.

Conclusion

If you want a candy-forward bar with familiar, crunchy flavor, these Butterfinger Bars hit the mark — simple prep, minimal equipment, and plenty of nostalgic appeal. For another candy-inspired take with a low-carb twist, check out Brianafinger Bars — a THM-S low-carb version. For a plant-based riff on Butterfinger-style bars, see the recipe at Butterfinger Bars — PlantYou. And if you’re looking for more classic home-baked candy-bar squares, The Grateful Girl Cooks! offers a similar Butterfinger Bars approach that’s worth comparing for technique and garnish ideas.