Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and set aside.
• Coarsely chop about 15 “fun size” Butterfinger bars to measure 2 cups. Separately chop about 4 “fun size” bars to measure 1/2 cup and reserve for topping.
• In a large mixing bowl, cream together 1 cup butter, 1 cup light brown sugar, and 1/2 cup granulated sugar until smooth and light. Add 1/2 teaspoon vanilla extract and 2 large eggs, and mix until combined.
• Add 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix on low speed (or stir) just until the dry ingredients are incorporated—do not overmix.
• Fold the 2 cups coarsely chopped Butterfinger pieces into the dough until evenly distributed.
• Press the dough evenly into the prepared 9×13-inch pan. Bake at 350°F for 24–26 minutes, until the center is set and the surface is no longer glossy.
• Remove the pan from the oven and let the bars cool completely in the pan on a wire rack before frosting.
• To make the frosting, beat 3/4 cup creamy peanut butter and 1/2 cup softened butter together until smooth. Add 1/2 teaspoon vanilla extract and mix to combine.
• With the mixer on low, add 1 1/2 cups powdered sugar and 1–2 tablespoons milk (start with 1 tablespoon and add the second if needed) until fully incorporated. Increase mixer speed and beat the frosting 1–2 minutes, until light and fluffy.
• Spread the frosting evenly over the completely cooled bars. Sprinkle the reserved 1/2 cup chopped Butterfinger bits on top, pressing lightly so they adhere.
• Allow the frosting to set slightly, then cut into bars and serve.