Tuesday, September 9, 2014

BUTTERFINGER COOKIE BARS


  • 1 package dark chocolate cake mix (regular size)
  • 1 cup all-purpose flour
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 tablespoon baking cocoa
  • 1/3 cup canola oil
  • 6 Butterfinger candy bars (2.1 ounces each), divided
  • 1-1/2 cups chunky peanut butter
  • 1 teaspoon vanilla extract
  • 1-1/2 cups semisweet chocolate chips, divided

  • Preheat oven to 350°. In a large bowl, combine cake mix, flour, pudding mix and cocoa. In another bowl, whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half of the mixture into a greased 15x10x1-in. baking pan. Bake 10 minutes.
  • Meanwhile, chop two candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips.
  • Chop three additional candy bars; sprinkle over warm crust and press down gently. Cover with cake mix mixture; press down firmly with a metal spatula. Crush remaining candy bar; sprinkle crushed bar and remaining chocolate chips over top.
  • Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars. Store in an airtight container. 
  • Yield: 3 dozen.
  • Note: TOH RECIPE


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