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+ servings

Gooey Butterfinger Bars

Sue Lau
No ratings yet
Prep Time 10 mins
Cook Time 45 mins
Course Cookies, Dessert
Cuisine American
Servings 24


  • parchment paper


Cookie base:

  • 15.2 ounces box yellow cake mix approximate weight
  • 1/4 cup cooled melted butter
  • 1/4 cup milk
  • 2 cups milk chocolate baking chips
  • 2 large eggs


  • 1/4 cup unsalted butter
  • 8 ounces caramels unwrapped
  • 14 ounces condensed milk
  • 1/4 cup peanut butter
  • 1 cup chopped roasted peanuts
  • 2 cups chopped butterfinger candy bars
  • 1 bottle white Wilton cookie icing


  • Preheat oven to 350F.
  • Mix together the cake mix, melted butter, milk, chocolate chips and eggs.
  • Spread in a parchment paper lined and sprayed 9x13-inch baking pan (I used oiled hands to press it out since it is both sticky and pretty thin).
  • Bake cookie base for eight minutes, then remove from oven and let cool while you mix the goo.
  • Stir together the butter, caramels, condensed milk and peanut butter in a saucepan over low heat, and keep stirring until the caramels melt and blend in, being careful not to scorch.
  • Sprinkle half of the peanuts and chopped butterfinger over the cookie base.
  • Cover that with the the goo then sprinkle the remaining peanuts and butterfingers over that.
  • Bake for 25-35 minutes or until the cake batter part tests clean with a toothpick, ignoring if you hit a pocket of goo.
  • Drizzle with Wilton white cookie icing and let set up and cool.
  • Slice into bars.


From the kitchen of palatablepastime.com
Keyword Butterfinger candy
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