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

• 
  

1/2 cup 2% milk

• 1/3 cup canola oil

1/3 cup butter, melted

• 2 eggs

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.

                   toh recipe and photo