Best 2 Butterfinger Oatmeal Bars Recipes

Indulge in the irresistible flavor combination of peanut butter, chocolate, and oats with our delectable Butterfinger Oatmeal Bars. These delectable treats are a perfect blend of chewy oatmeal, gooey peanut butter, and rich chocolate, topped with crunchy Butterfinger pieces. With a crispy oat crust and a soft, chewy center, these bars offer a satisfying texture in every bite. Perfect for breakfast, dessert, or a sweet snack, these bars are easy to make and loved by people of all ages. This recipe provides step-by-step instructions and includes variations for gluten-free and vegan diets, ensuring everyone can enjoy these delightful bars.

Check out the recipes below so you can choose the best recipe for yourself!

KATHY'S PEANUT BUTTERFINGER® OATMEAL COOKIES

Kathy's Peanut Butterfinger® Oatmeal Cookies image

This recipe uses leftover Halloween candy and delivers a thin, crisp, and chewy cookie that is irresistible. Similar types of candy bars could be substituted for Butterfinger®.

Provided by kirklandcook

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 30m

Yield 38

Number Of Ingredients 12

Ingredients

1 ½ cups all-purpose flour
1 cup old-fashioned oats
2 teaspoons baking soda
1 teaspoon salt
1 ¼ cups extra crunchy peanut butter
1 cup packed brown sugar
¾ cup white sugar
½ cup shortening
½ cup unsalted butter, softened
2 eggs
1 ½ teaspoons vanilla extract
18 fun size bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Process flour, oats, baking soda, and salt in a food processor until blended.
Beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter together in a bowl with an electric mixer until creamy. Beat in eggs, one at a time, until well-blended. Add vanilla.
Stir flour mixture into peanut butter mixture; add crushed peanut butter candy and stir until just combined. Drop 1-inch spoonfuls of the dough, 2 inches apart, onto baking sheets.
Bake cookies in the preheated oven until light brown, about 15 minutes.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 24 g, Cholesterol 16.2 mg, Fat 11.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4 g, Sodium 197.4 mg, Sugar 14.9 g

BUTTERFINGER COOKIE BARS

Butterfinger Cookie Bars image

My boys went through a phase where they loved Butterfingers. We made Butterfinger shakes, muffins, cookies and experimented with different bars; this one was voted the best of the bunch. Make sure you have an extra candy bar on hand because it's hard to resist a nibble or two while you're chopping. -Barbara Leighty, Simi Valley, California

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 10

Ingredients

1 package dark chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
1/2 cup 2% milk
1/3 cup canola oil
1/3 cup butter, melted
2 large eggs, divided use
6 Butterfinger candy bars (1.9 ounces each), divided
1-1/2 cups chunky peanut butter
1 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips, divided

Steps:

Preheat oven to 350°. In a large bowl, combine cake mix and pudding mix. 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 until top appears dry, 6-8 minutes., Meanwhile, chop 2 candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips., Chop 3 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 1/2 cup chocolate chips over top., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Cut into bars. Store in an airtight container.

Nutrition Facts : Calories 242 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 234mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

Use fresh, ripe bananas for the best flavor and texture.
If you don't have quick-cooking oats, you can use old-fashioned oats and cook them according to the package directions before adding them to the batter.
Be sure to grease the baking dish well so the bars don't stick.
Bake the bars until they are golden brown and a toothpick inserted into the center comes out clean.
Let the bars cool completely before cutting them into squares.
Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

These Butterfinger Oatmeal Bars are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. They are packed with flavor and nutrients, and they are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying treat, give these bars a try. You won't be disappointed!