Butterfinger Fudge Cookie Bars - easy homemade fudge layered between a graham cracker crust and chewy Butterfinger peanut butter cookies. Super easy to make with only a few simple ingredients. Graham crackers, melted butter, crushed Butterfinger candy bars, sweetened condensed milk, chocolate chips, peanut butter chips, peanut butter cookie dough. Great for potlucks, bake sales, and the holidays.
Preheat oven to 350ºF. Spray a 9x13-inch cake pan with cooking spray.
Let cookie dough stand at room temperature while assembling the dessert.
In a bowl, combine graham cracker crumbs, 1/2 cup melted butter, and ⅓ cup Butterfinger bits. Press into the bottom of the prepared pan.
In a saucepan over medium heat, combine sweetened condensed milk, chocolate chips, peanut butter chips, and 1 Tbsp butter. Cook and stir until chocolate has melted and the mixture is smooth. Remove from heat and stir in vanilla. Pour over graham cracker crust.
Break up cookie dough and crumble it over the fudge. Sprinkle with remaining Butterfinger bits.
Bake for 25 to 35 minutes, until golden brown.
Cool completely and refrigerate for at least 30 minutes before cutting into squares.
Notes:
I like to line the pan with parchment paper or aluminum foil with a 2-inch overhang. This makes it easier to get the bars out of the baking dish.
I used Pillsbury Peanut Butter Cookie Dough. You can use any flavor of cookie dough that you prefer. Sugar cookie dough or chocolate chip cookie dough also works great in this recipe too.
I used a bag of Butterfinger baking bits. They are basically crushed Butterfinger candy bars. You can substitute 4 or 5 crushed candy bars for the baking bits.