Ingredients
Scale
- 1 cup (226g) Unsalted Butter, softened
- 1 1/2 cups (300g) Granulated Sugar
- 1 cup (220g) Light Brown Sugar, packed
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 3 cups (360g) All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup (170g) Semi-Sweet Chocolate Chips
- 10-12 Butterfinger Candy Bars (about 12 oz total), coarsely chopped
- Chocolate Ganache:
- 1 cup (170g) Semi-Sweet Chocolate Chips
- 1/2 cup (120ml) Heavy Cream
- 1 tablespoon (14g) Unsalted Butter
- 1 teaspoon Light Corn Syrup
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment to prevent sticking. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and pale in color, about 2-3 minutes. Crack in the large eggs one at a time, beating well after each addition, then stir in the vanilla extract until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the semi-sweet chocolate chips and the coarsely chopped Butterfinger candy bars. The dough should be thick and slightly sticky, holding its shape.
- Press the glorious dough evenly into your prepared 9×13-inch baking pan. Pop the pan into the preheated oven and bake for 25-30 minutes, or until the edges are lightly golden and the center is set but still looks a little soft when gently pressed. Once baked, remove the pan from the oven and place it on a wire rack to cool completely before attempting to add the ganache or cut.
- While your Butterfinger Cookie Bars are cooling, it’s time to prepare the luscious chocolate ganache topping. In a medium heatproof bowl, combine your semi-sweet chocolate chips, a tablespoon of unsalted butter, and a hint of light corn syrup. In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer around the edges – do not let it boil. Immediately pour the hot cream over the chocolate chip mixture. Let it sit undisturbed for about 5 minutes to allow the chocolate to melt completely. Then, using a whisk, gently stir from the center outwards until the ganache is smooth, glossy, and beautifully uniform.
- Once your Butterfinger Cookie Bars have completely cooled to room temperature, gently pour the warm ganache over the cooled bars, allowing it to spread naturally or using an offset spatula to create an even, thin layer over the entire surface. Sprinkle additional finely chopped Butterfinger candy pieces over the wet ganache. Allow the ganache to set at room temperature for about 30-60 minutes, or pop the pan into the refrigerator for 15-20 minutes to speed up the setting process. Once the ganache is firm to the touch, you can lift the bars out of the pan using the parchment paper overhang and cut them into squares using a sharp knife. For the cleanest cuts, wipe your knife with a hot, damp cloth between each slice.
Notes
Prepare yourselves for a dessert experience that’s truly out of this world: Butterfinger Cookie Bars! These aren’t just any cookie bars; they’re a sensational symphony of soft, chewy cookie dough, generously studded with crunchy, peanut buttery Butterfinger candy, and then crowned with a rich, decadent chocolate ganache. Each bite delivers an explosion of classic chocolate chip cookie comfort mingled with that unmistakable crisp, honeycomb-like texture and nutty flavor of your favorite candy bar. They’re incredibly easy to make, yet yield a show-stopping treat that will have everyone clamoring for the recipe.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American