My boys use Butterfingers in lots of treats. This bar was voted the best of the bunch.
—BARBARA LEIGHTY SIMI VALLEY, CA
PREP: 20 MIN. BAKE: 25 MIN. + COOLING MAKES: 3 DOZEN
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, divided
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
1. Preheat oven to 350°. In a large bowl, mix first four ingredients. Whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half the mixture into a greased 15x10x1-in. baking pan. Bake for 10 minutes.
2. 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.
3. 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 the remaining chocolate chips over top.
4. Bake 25-30 minutes longer or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars. Store in an airtight container.