Directions

• Preheat your oven to 350°F (175°C) and grease your 9x13-inch baking dish or line it with parchment paper for easy removal.
• In a large mixing bowl, cream together the 1 cup butter, 1 cup light brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer. Add in the 1/2 teaspoon vanilla extract and 2 large eggs, mixing until well combined.
• In another bowl, whisk together the 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
• Gently fold in the 2 cups chopped Butterfinger Bars until evenly distributed throughout the dough.
• Spread the cookie dough evenly in the prepared baking dish. Bake for 20-25 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean. Allow the base to cool completely in the pan.
• In a clean mixing bowl, combine 3/4 cup creamy peanut butter and 1/2 cup softened butter. Mix until smooth. Gradually add in the 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract, mixing until well combined. If the mixture is too thick, add 1-2 tablespoons milk until you reach a spreadable consistency.
• Once the cookie base has cooled, spread the peanut butter filling evenly over the top. Sprinkle the 1/2 cup chopped Butterfinger bits on top for added crunch.
• Refrigerate the assembled bars for at least 30 minutes to set the filling. Once set, cut into squares and serve.