Butterfinger Cookie Bars (American South)

american-southern-butterfingercookiebars These bodacious Butterfinger Cookie Bars are a loaded cookie bar that’s ideal for kids parties, tailgating or potluck gatherings. They feature a copious amount of chopped Butterfinger candy bars that melts into the batter while baking making them chewy and rich.

1 cup butter
2 cups light brown sugar, packed
3 large eggs
2 tsp. pure vanilla extract
2 ½ cups all-purpose flour, unbleached
1½ tsp. baking powder
½ tsp. coarse sea salt
1½ cups Butterfingers, crumbled, divided (~12 snack size or 4 full size)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Spritz a metal non stick 13×9” 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.

After brown-sugar mixture has cooled to the touch (about 5-10 minutes) use an electric mixer to beat in the eggs along with the vanilla. Beat just until fully combined.

In a separate mixing bowl use a whisk to sift together the flour, baking powder and salt. With the mixer on low speed, gradually add to the bowl with the wet ingredients, beating until fully moistened. Mix in 1 cup of crushed Butterfingers by hand.

Pour batter evenly into pan and sprinkle reserved ½ cup of crushed Butterfingers on top.

Bake for 25 minutes. Test the center with a toothpick before removing from the oven. Look for moist crumbs, not a clean toothpick. Do not over bake.

Cool to room temperature in the pan on a wire rack before cutting.

Store leftovers in an airtight container at room temperature.

Makes 24 bars.