Gooey Butterfinger Cookie Bars

I found this AWESOME recipe that (along with another recipe I made recently) has me obsessed with condensed milk and its capabilities. The bars were so good the first time I decided to make them twice. The first time I used a dark chocolate and sea salt bar in place of the Hershey’s milk chocolate bar. But this time I really hit it out of the ball park by using crushed butter fingers. I think this bar would also be fantastic with Reese’s Peanut Butter Cups!


  • 1 c. unsalted butter 
  • 3/4 c. granulated sugar
  • 1 c. light brown sugar
  • 2 large eggs
  • 1 T. pure vanilla extract
  • 1 tsp. baking soda
  • 3 1/4 c. all-purpose flour
  • 1/2 tsp. salt
  • 11.5 oz bag nestle chocolate chunk 
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (10 ounce) bag butterfinger bites (or enough candy bars to make the equivalent)


  1. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
  2. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  3. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  4. Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely.  Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
  5. Line a 10.5×15” or 9×13″ EditEdit aking pan with parchment paper and spray with cooking spray for easy removal.
  6. Press half the cookie dough in the prepared pan. Pour sweetened condensed milk over the top of the bottom layer, then break up the butterfingers and sprinkle evenly over the condensed milk. Break up the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly but not completely cover the bottom layer.
  7. Refrigerate pan for 30 minutes. (I skipped this step the second time I made these and just decreased my cooking time. The bars turned out fine!)
  8. Preheat oven to 350°F. Bake for about 25 to 30 minutes if you didn’t refrigerate the bars and 30 to 35 minutes if you did or until the tops of the bars start to get golden brown. Cool completely before slicing into bars.

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