12 Delicious Butter Finger Bars Recipes

Butter Finger bars are the ultimate treat for anyone who loves the perfect blend of crunchy, peanut buttery goodness coated in rich chocolate. Whether you’re looking to whip up a quick dessert for a family gathering or simply craving a sweet snack, these 12 recipes promise to deliver mouthwatering delights that are as fun to make as they are to eat. Dive in and discover your next favorite indulgence!

Classic Butter Finger Bars

Simple to make yet irresistibly delicious, these Classic Butter Finger Bars are a no-bake treat that combines crunchy peanut butter and crispy cornflakes with a rich chocolate coating.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, melted
• 1 tsp pure vanilla extract
• 2 cups powdered sugar
• 2 cups cornflakes, lightly crushed
• 1 1/2 cups semi-sweet chocolate chips
• 1 tbsp coconut oil

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, combine peanut butter, melted butter, and vanilla extract until smooth.
3. Gradually add powdered sugar to the peanut butter mixture, stirring until fully incorporated.
4. Fold in the lightly crushed cornflakes until evenly distributed throughout the mixture.
5. Press the mixture firmly into the prepared baking dish, ensuring an even layer.
6. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth.
7. Pour the melted chocolate over the peanut butter layer, spreading evenly with a spatula.
8. Chill in the refrigerator for at least 2 hours, or until the chocolate is set.
9. Use the parchment overhang to lift the bars out of the dish, then cut into squares with a sharp knife.

Firm yet crumbly, these bars offer a satisfying contrast between the smooth chocolate and the crunchy interior. For an extra touch, sprinkle sea salt on top before the chocolate sets.

Peanut Butter Butter Finger Bars

Tempting and indulgent, these Peanut Butter Butter Finger Bars combine creamy peanut butter with crunchy Butterfinger pieces for a no-bake treat that’s irresistibly easy to make.

Ingredients

• 1 cup creamy peanut butter, no-stir
• 1/2 cup unsalted butter, clarified
• 2 cups powdered sugar, sifted
• 1 1/2 cups Butterfinger candy bars, finely crushed
• 1 cup semi-sweet chocolate chips
• 1 tbsp coconut oil, unrefined

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, melt the peanut butter and clarified butter together, stirring constantly until smooth.
3. Remove from heat and gradually whisk in the sifted powdered sugar until fully incorporated and the mixture is thick.
4. Fold in 1 cup of the crushed Butterfinger pieces until evenly distributed.
5. Press the mixture firmly into the prepared baking dish, using the back of a spoon to smooth the top.
6. In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted.
7. Pour the melted chocolate over the peanut butter layer, spreading evenly with a spatula.
8. Sprinkle the remaining 1/2 cup of crushed Butterfinger pieces over the chocolate layer, pressing lightly to adhere.
9. Chill in the refrigerator for at least 2 hours, or until the chocolate is set.
10. Using the parchment overhang, lift the bars out of the dish and cut into squares with a sharp knife.

You’ll love the contrast between the creamy peanut butter base and the crunchy, chocolatey top layer. Serve these bars chilled for a firm texture or at room temperature for a softer bite.

Chocolate Covered Butter Finger Bars

Just when you thought butterfingers couldn’t get any better, these chocolate-covered bars take it to the next level.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 tsp pure vanilla extract
• 2 cups powdered sugar
• 1/4 tsp fine sea salt
• 12 oz semi-sweet chocolate, finely chopped
• 1 tbsp coconut oil

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large mixing bowl, combine peanut butter, softened butter, vanilla extract, powdered sugar, and sea salt. Mix until fully incorporated and the mixture resembles a thick dough.
3. Press the mixture evenly into the prepared baking dish. Chill in the refrigerator for 30 minutes to firm up.
4. Once chilled, lift the mixture out of the dish using the parchment overhang. Cut into 12 even bars.
5. Place the bars on a parchment-lined tray and freeze for 15 minutes to harden.
6. In a double boiler, melt the semi-sweet chocolate with coconut oil over low heat, stirring constantly until smooth.
7. Dip each bar into the melted chocolate, ensuring full coverage. Use a fork to let excess chocolate drip off.
8. Return the coated bars to the parchment-lined tray. Chill in the refrigerator for 20 minutes until the chocolate sets.

Enjoy the crisp chocolate shell giving way to the creamy, peanutty center. For an extra touch, sprinkle with flaky sea salt before the chocolate sets.

Vegan Butter Finger Bars

Perfect for satisfying your sweet tooth, these Vegan Butter Finger Bars combine crunchy peanut butter layers with a rich chocolate coating for a decadent treat.

Ingredients

• 1 cup creamy natural peanut butter
• 1/2 cup pure maple syrup
• 1/2 cup coconut flour
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 cup dairy-free dark chocolate chips
• 1 tbsp coconut oil

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
2. In a medium bowl, whisk together 1 cup creamy natural peanut butter, 1/2 cup pure maple syrup, and 1/4 cup melted coconut oil until smooth.
3. Add 1/2 cup coconut flour, 1 tsp vanilla extract, and 1/4 tsp sea salt to the peanut butter mixture. Stir until a thick, cohesive dough forms.
4. Press the dough evenly into the prepared baking dish. Chill in the refrigerator for 30 minutes to set.
5. In a small saucepan, melt 1 cup dairy-free dark chocolate chips with 1 tbsp coconut oil over low heat, stirring constantly until smooth.
6. Pour the melted chocolate over the chilled peanut butter layer, spreading evenly with a spatula.
7. Return the dish to the refrigerator and chill for an additional 1 hour, or until the chocolate is fully set.
8. Use the parchment overhang to lift the bars out of the dish. Cut into 12 equal bars with a sharp knife.

Amazingly crisp and rich, these bars offer a satisfying crunch with every bite. Serve them chilled for a firm texture or at room temperature for a slightly softer bite.

Gluten-Free Butter Finger Bars

Lusciously crunchy and irresistibly sweet, these bars mimic the classic candy with a gluten-free twist. Perfect for a quick treat or a festive dessert.

Ingredients

• 1 cup creamy peanut butter, no-stir
• 1/2 cup honey
• 1/4 cup coconut oil, refined
• 1 tsp pure vanilla extract
• 1/2 tsp sea salt, finely ground
• 2 cups gluten-free crispy rice cereal
• 1 cup dark chocolate chips, 70% cacao
• 1 tbsp clarified butter

Instructions

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine peanut butter, honey, and coconut oil. Stir until fully melted and smooth, about 3 minutes.
3. Remove from heat; stir in vanilla extract and sea salt until well incorporated.
4. Fold in gluten-free crispy rice cereal until evenly coated. Tip: Work quickly to prevent mixture from setting.
5. Press mixture firmly into prepared dish using a spatula or your hands. Chill in refrigerator for 30 minutes until set.
6. In a small bowl, melt dark chocolate chips and clarified butter together in 30-second intervals, stirring between each, until smooth.
7. Spread melted chocolate over chilled peanut butter layer. Return to refrigerator for 15 minutes until chocolate is set.
8. Using parchment overhang, lift bars from dish. Cut into 12 even squares with a sharp knife. Tip: Wipe knife with warm water between cuts for clean edges.

Silky chocolate tops a crisp, peanutty base for a contrast in textures. Serve these bars slightly chilled for a firm bite or at room temperature for a softer chew.

Saltine Cracker Butter Finger Bars

Got a sweet tooth but short on time? These Saltine Cracker Butter Finger Bars are your quick fix. Layers of crispy crackers, rich peanut butter, and chocolate make them irresistible.

Ingredients

• 40 Saltine crackers
• 1 cup unsalted butter
• 1 cup dark brown sugar, packed
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• 1 cup creamy peanut butter
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Line a 9×13 inch baking sheet with parchment paper.
2. Arrange Saltine crackers in a single layer on the baking sheet, covering the entire surface.
3. In a medium saucepan, melt butter over medium heat. Add brown sugar and sea salt, stirring constantly until mixture boils. Boil for 3 minutes without stirring.
4. Remove from heat. Stir in vanilla extract. Pour mixture evenly over crackers. Spread with a spatula to cover completely.
5. Bake for 5 minutes. Remove from oven. Immediately drop peanut butter by spoonfuls over the top. Let sit for 2 minutes to soften, then spread evenly.
6. Sprinkle chocolate chips over the peanut butter layer. Let sit for 5 minutes to melt, then spread smoothly.
7. Chill in refrigerator for at least 2 hours until set. Cut into bars.

Buttery, crunchy, and decadently sweet, these bars are a textural dream. Serve chilled with a drizzle of caramel for an extra indulgent touch.

Oatmeal Butter Finger Bars

Let’s dive straight into making these irresistible Oatmeal Butter Finger Bars, a perfect blend of chewy and crunchy with a rich peanut butter twist.

Ingredients

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 3 cups old-fashioned rolled oats
• 1 cup creamy peanut butter
• 1 cup Butterfinger candy bars, crushed

Instructions

1. Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
3. Add eggs and vanilla extract to the butter mixture, whisking until fully incorporated.
4. Sift flour, baking soda, and sea salt into the wet ingredients, stirring just until combined.
5. Fold in rolled oats until evenly distributed throughout the batter.
6. Spread half of the batter into the prepared pan, pressing down firmly with a spatula.
7. Warm peanut butter in a microwave-safe bowl for 30 seconds, then spread evenly over the batter layer.
8. Sprinkle crushed Butterfinger pieces over the peanut butter layer.
9. Top with remaining batter, spreading gently to cover the peanut butter and candy layer without mixing.
10. Bake for 25 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
11. Cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into bars.

Perfectly balanced between chewy oatmeal and crunchy Butterfinger, these bars offer a delightful texture contrast. Serve them chilled for a firmer bite or slightly warmed to enhance the peanut butter’s creaminess.

White Chocolate Butter Finger Bars

Savory meets sweet in these White Chocolate Butter Finger Bars, a decadent treat that combines creamy white chocolate with the crunchy, peanut buttery goodness of Butterfinger. Perfect for any occasion, these bars are irresistibly easy to make.

Ingredients

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp sea salt
• 1 1/2 cups crushed Butterfinger bars
• 2 cups white chocolate chips
• 1 tbsp coconut oil

Instructions

1. Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper.
2. In a large bowl, combine melted butter and granulated sugar. Mix until smooth.
3. Add lightly beaten eggs and vanilla extract to the butter mixture. Stir until fully incorporated.
4. Sift together flour, cocoa powder, and sea salt. Gradually add to wet ingredients, mixing just until combined.
5. Fold in 1 cup of crushed Butterfinger bars. Spread batter evenly into prepared pan.
6. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in pan.
7. In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until smooth.
8. Pour melted white chocolate over cooled bars. Sprinkle remaining crushed Butterfinger bars on top.
9. Chill in refrigerator for 30 minutes, or until white chocolate is set. Cut into bars and serve.

Delightfully rich, these bars offer a perfect balance of creamy white chocolate and crunchy peanut butter. Serve chilled for a firmer texture or at room temperature for a softer bite.

Dark Chocolate Butter Finger Bars

Just when you thought butterfingers couldn’t get any better, these dark chocolate bars elevate the classic to new heights.

Ingredients

• 1 cup dark chocolate chips, 70% cacao
• 1/2 cup creamy peanut butter
• 1/4 cup clarified butter
• 1 cup crushed butterfinger bars
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt, finely ground

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a double boiler, melt dark chocolate chips over medium heat, stirring constantly until smooth, about 5 minutes.
3. Remove from heat and immediately stir in creamy peanut butter and clarified butter until fully incorporated.
4. Fold in crushed butterfinger bars, pure vanilla extract, and sea salt until evenly distributed.
5. Pour mixture into prepared baking dish, spreading evenly with a spatula.
6. Chill in refrigerator until set, at least 2 hours, before cutting into bars.

Oozing with rich, dark chocolate and crunchy butterfinger bits, these bars offer a perfect balance of textures. Serve chilled for a firm bite or slightly warmed for a gooier experience.

Butter Finger Bars with Caramel Drizzle

Yearning for a decadent treat that combines crunch and creaminess? These bars blend rich peanut butter with crispy layers, topped with a silky caramel drizzle for the ultimate indulgence.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, melted
• 2 cups powdered sugar
• 2 cups crispy rice cereal
• 1 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 1/2 cup caramel sauce, for drizzling

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving overhang for easy removal.
2. In a large bowl, combine 1 cup creamy peanut butter and 1/2 cup melted unsalted butter until smooth.
3. Gradually mix in 2 cups powdered sugar until fully incorporated.
4. Fold in 2 cups crispy rice cereal until evenly distributed.
5. Press the mixture firmly into the prepared dish. Chill for 30 minutes to set.
6. In a microwave-safe bowl, melt 1 cup semi-sweet chocolate chips with 1/4 cup heavy cream in 30-second intervals, stirring until smooth.
7. Spread the chocolate mixture over the chilled base. Return to the fridge for 15 minutes.
8. Drizzle 1/2 cup caramel sauce over the top. Chill for an additional 10 minutes before slicing.
9. Use the parchment overhang to lift the bars out of the dish. Cut into squares with a sharp knife.

Just out of the fridge, these bars offer a satisfying contrast between the crisp base and the smooth toppings. For an extra touch, sprinkle with sea salt before serving to enhance the caramel’s sweetness.

Butter Finger Bars with Sea Salt

Unwrap the joy of baking with these Butter Finger Bars with Sea Salt, a perfect blend of sweet and savory that’s irresistibly crunchy.

Ingredients

• 1 cup unsalted butter, clarified
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1 tsp vanilla extract
• 1/2 tsp sea salt, plus extra for garnish
• 4 cups crispy rice cereal
• 1 cup creamy peanut butter
• 1 cup semi-sweet chocolate chips

Instructions

1. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large saucepan over medium heat, combine clarified butter, granulated sugar, light corn syrup, and water. Stir until sugar dissolves.
3. Bring mixture to a boil, then cook without stirring until it reaches 300°F on a candy thermometer, about 5 minutes.
4. Remove from heat and quickly stir in vanilla extract and sea salt.
5. Immediately fold in crispy rice cereal until fully coated, then press mixture evenly into prepared pan. Tip: Use a greased spatula to prevent sticking.
6. In a microwave-safe bowl, heat peanut butter and chocolate chips in 30-second intervals, stirring until smooth. Spread over cereal layer.
7. Sprinkle additional sea salt on top for a flavor contrast. Tip: Let bars cool completely before cutting to ensure clean slices.
8. Chill in refrigerator for 30 minutes to set. Tip: For easier cutting, use a warm knife.

Oozing with rich chocolate and peanut butter, these bars offer a delightful crunch with every bite. Serve them chilled for a firmer texture or at room temperature for a gooier experience.

Butter Finger Bars with Coconut Flakes

Lusciously rich and irresistibly crunchy, these bars blend the nostalgic taste of butterfingers with the tropical twist of coconut flakes. Perfect for a quick dessert or a sweet snack, they’re surprisingly simple to make.

Ingredients

– 1 cup unsalted butter, clarified
– 2 cups granulated sugar
– 1/4 cup light corn syrup
– 1/2 cup water
– 1 tsp pure vanilla extract
– 1/2 tsp sea salt
– 3 cups crispy rice cereal
– 1 cup sweetened coconut flakes
– 12 oz semi-sweet chocolate chips, tempered

Instructions

1. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a heavy-bottomed saucepan over medium heat, combine clarified butter, granulated sugar, light corn syrup, and water. Stir until sugar dissolves.
3. Increase heat to high and bring to a boil. Cook until the mixture reaches 300°F on a candy thermometer, about 5 minutes.
4. Remove from heat and quickly stir in vanilla extract and sea salt.
5. Immediately fold in crispy rice cereal and coconut flakes until evenly coated.
6. Press the mixture firmly into the prepared pan using a spatula or your hands (lightly greased).
7. Let cool at room temperature for 30 minutes, then refrigerate for 1 hour to set.
8. Melt tempered semi-sweet chocolate chips in a double boiler over simmering water, stirring until smooth.
9. Spread the melted chocolate evenly over the cooled bars.
10. Return to the refrigerator for 30 minutes to set the chocolate.
11. Use the parchment overhang to lift the bars out of the pan. Cut into squares with a sharp knife.

Zesty and decadent, these bars offer a delightful contrast between the crisp cereal base and the smooth chocolate topping. Serve chilled for a refreshing treat or at room temperature to fully appreciate the chewy texture.

Conclusion

These 12 Delicious Butter Finger Bars recipes offer a sweet escape into the world of no-bake treats, each with its own unique twist. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below! And don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!