Butterfinger Blondies

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Butterfinger Blondies are the best blondie recipe with chunks of Butterfinger mixed in. This is the perfect dessert for lovers of Butterfinger candy bars.

Butterfinger Blondies

A good blondie recipe is buttery and sweet, and it has a nice, firm texture with a tender bite.  This is that kind of blondie recipe.  A good amount of Butterfinger candy bar chunks are swirled into these good blondies. 

I love making blondies because it’s pretty easy to add things to a blondie and create a new dessert.  Eat blondies by themselves, and they’re delicious.  Add chocolate chips, and you have a blondie recipe with a little chocolate added in.  Add Butterfinger (or another candy bar), and you have an even more decadent treat!

Butterfinger Blondies are a great blondie recipe to bake and bring to a potluck or serve at a party.  They’re always the first to go on the dessert table.  People really love Butterfingers!

Butterfinger Blondies


Butterfinger is a candy bar created in 1923 in Chicago, Illinois by Otto Schnering.  It has a crispy peanut butter core and is covered in chocolate. It’s a popular candy bar in the United States.

How many ounces are in a Butterfinger Candy Bar?

A traditional, full-sized Butterfinger Bar is 2.1-ounces.  You’ll need 4 full-size candy bars for this recipe (total of 8.4-ounces).  If you have fun size candy bars to work with, those are .74-ounces each.  You’d need about 11 1/2 fun size candy bars for this recipe if you’re using those.

How to crush Butterfinger candy bars:

Place Butterfingers in a zip baggie and crush with a mallet or by pressing with the back of a large spoon.  Alternately, you can chop them on a cutting board and they’ll fall apart into small pieces pretty easily.

Butterfinger Blondies

I’m a sucker for recipes that utilize candy bars in one way or another. I’ve tried Milky Way Cake… it calls for 8 full-size Milky Way bars. I swear that cake weighs about 5 pounds (it’s awfully good though.) Hershey’s Perfectly Chocolate Cake is another keeper… just one of those recipes that always turns out, well… ‘perfect.’ My son made a Snicker’s Bar Pie for our County Fair last year. He won a blue ribbon with that decadent treat. And my absolute favorite Gelato recipe has chunks of Heath Bar swimming inside.

If you’re looking for more recipes that use Butterfingers, try some of these:

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Butterfinger Blondies

Buttery blondies with Butterfingers swirled in.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 blondies
Calories 456kcal
Course Dessert
Cuisine American
Keyword butterfinger blondies


  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter
  • 2 1/4 cups packed light brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 4 regular-sized Butterfinger candy bars (8.4-ounces total) crushed


  • Preheat the oven to 350°F. Grease and flour a 13x9-inch baking pan.
  • In a small bowl, whisk together the flour, baking powder and salt; set aside.
  • In a medium bowl, use an electric mixer to combine the butter and brown sugar.  Beat in the eggs and vanilla until smooth.  Stir in the flour mixture and 1 cup of crushed butterfingers.
  • Spread the batter evenly in the prepared pan. Sprinkle the remaining crushed Butterfingers over the top of the batter.
  • Bake 30 to 35 minutes, or until the bars are a bit firm to the touch. Cool completely before cutting into bars.


Serving: 1serving | Calories: 456kcal | Carbohydrates: 73g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 227mg | Potassium: 180mg | Fiber: 1g | Sugar: 49g | Vitamin A: 430IU | Calcium: 71mg | Iron: 1.8mg
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Lori Lange of Recipe Girl

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  • Giniene wrote:

    I just made these today and they look awesome!! Very simple recipe and used left over Halloween candy!! Thanks for sharing. Love your recipes!!

  • Kelsey wrote:

    I tried these and they were delicious! I brought them to work and they were a hit. I mention them in my blog and added a link to this page. Hope you don’t mind!

  • Alicia wrote:

    I added 1 cup of chocolate chips to mine just to get a bit more of the chocolate kick and it worked out well.

    Also another trick I’ve used (and seen around the web) is to line your baking pan with non-stick foil for easy removal (and it works!), if you don’t have non-stick foil handy I’ve also found that cooking spray with a generous amount of flour sprinkled over the top of it works as well.

  • Jill wrote:

    i just stopped by to say i made these incredibly delicious, simple, no fail bars for my boyfriends bday this past weekend, and they played a part in my memory of the first time he said i love u, these will forever be my goodluck bars and i will make them for every occasion! everyone 4real try them, AMAZING!! Love u recipe girl <3

    • Lori Lange wrote:

      @Jill, I loved your comment… thanks for sharing your great news!

  • Kathy wrote:

    These were wonderful!!! Thanks for a great recipe!!!