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Peanut Butter Blondies are a match made in heaven: They’re soft, chewy, and full of flavor thanks to the double dose of peanut butter from delicious Butterfingers! 

stacked blondies with butterfinger in the back.


Peanut Butter Butterfinger Blondies

These peanut butter blondies are so, so, so good! And incredibly easy to make! They’re not like cookies where you have to worry about spreading, just press the blondie batter into a baking dish and bake! 

My regulars know by now how much I adore making peanut butter recipes. There are so many delicious possibilities: peanut butter chips, peanut butter cookies, peanut butter cups, peanut butter bars, and the list goes on! 

You don’t have to add Butterfingers if you don’t want to, so use any candy you think would be good. Get creative and use the base of this easy peanut butter blondies recipe by adding other candies and all sorts of fun things to it. 

ingredients in butterfinger blondies laid out on marble countertop.

Ingredients Needed

  • Sugar: I’m using light brown sugar for this blondie bar recipe – and lots of it!
  • Peanut butter: you can use regular peanut butter – any no stir brand (not natural). If I wanted even more texture to these blondies, I would use crunchy peanut butter instead. 
  • Baking powder: this helps with leavening – not baking soda like most cookies.
  • Flour: I always use all-purpose flour for my recipes but if you want to make this recipe gluten-free, just swap this for your favorite gluten-free flour. 
  • Butterfingers: I chopped some sun-sized Butterfingers but you can swap this for your favorite candy, like Reese’s Pieces or anything!

How to make Peanut Butter Blondies

  1. Preheat oven to 350°F and line a metal 9×13 inch pan with parchment paper and spray with cooking spray. 
  2. Cream brown sugar, peanut butter, and butter in a large mixing bowl.
  3. Add eggs and vanilla and beat until combined. Then add in your baking powder, salt, and flour to mix.
  4. Stir in chopped Butterfingers after your batter is fully combined.
  5. Press into the prepared baking dish.
  6. Sprinkle the remaining chopped Butterfingers over the top and press lightly to make them stick to the surface.
  7. Bake for about 22-25 minutes or until it begins to lose its glossy sheen.
  8. Cool completely before slicing into squares.
stacked blondies with butterfinger in the back.

Expert Tips

  • Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.
  • ONLY use a METAL pan for baking these blondies! This will ensure they cook on the inside and on the top.
  • If the dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands
  • Add chocolate chips instead of Butterfingers to make peanut butter chocolate chip blondies

FAQs

How do I store my peanut butter blondies?

In an airtight container in the refrigerator.

Why aren’t my blondies getting done?

Make sure to use a metal pan for these – that’s the best way to make sure they’re done on top and in the middle.

stacked blondies with butterfinger in the back.

Peanut Butter Blondies Recipe

5 from 3 votes
Soft and chewy and full of peanut butter flavor, these Peanut Butter Butterfingers are the perfect treat!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 24 bars
Serving Size 1 serving

Ingredients
 

  • 1 ½ cups (300g) packed brown sugar
  • 6 tablespoons (84g) unsalted butter softened
  • ½ cup (134g) peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups (248g) all-purpose flour
  • 3 cups (390g) chopped Butterfingers divided (24 Fun Size)
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Instructions

  • Preheat oven to 350°F. Line a 9×13” pan with foil and spray with cooking spray.
  • Cream brown sugar, peanut butter, and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix.
  • Stir in 2 cups of the chopped Butterfingers.
  • Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
  • Sprinkle the remaining 1 cup of chopped Butterfingers over the top and press lightly to make them stick to the surface.
  • Bake for about 22-25 minutes. (Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.

Recipe Video

Recipe Notes

  • If you can find them, use Butterfinger Bits (sold in the baking aisle) so you don’t have to chop them.
  • Make sure to bake these in a metal pan – metal conducts heat best and will ensure your bars bake properly.
  • This recipe has only been tested with regular no-stir peanut butter (not natural).

Recipe Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 40g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 108mg | Potassium: 153mg | Fiber: 1g | Sugar: 24g | Vitamin A: 23IU | Calcium: 35mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Other Blondies Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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40 Comments

  1. Oh my yumminess! I made these last night and as my husband said, “They are richer than Donald Trump, but they are sinfully delicious!” These are so, so, so good! And incredibly easy to make! Thanks for this recipe. I love that I can use the base of this recipe and try adding other candies and all sorts of fun things to it. I can’t wait to experiment with it! Yum, yum, yum!

    1. I’m so glad you enjoyed them Jennifer! And yes, I love doing that with my base recipes. The options are endless!!

  2. I’ve totally thought about paying people with cookies… In fact, I joke about it at least 5 times a week. I think we really need to look into this cookie currency thing!

  3. These are so perfect for around Halloween when all that candy is everywhere! Love the double dose of pb! Funny story – when I was a kid, I didn’t realize Butterfingers were peanut butter.

  4. These make me very happy too!!! Can’t beat PB and butterfingers together! I feel your pain on cell phone bills – they are SO expensive, and so tricky!!!!

  5. I want these so badly. I think I’ll make them for work, and then they’ll be too sweet for all my coworkers (I work in a Korean office), and then I’ll have to eat them all myself! But I TRIED to give them away, so the calories don’t count!

      1. Korean taste buds have just been trained differently. Their ideas of cakes and cookies just aren’t nearly as sweet as western ones…in fact, they like to eat steamed rice cakes for dessert! Oh well. I made these blondies last night, and they were terrific! If no one eats them at the meeting this week, it just means more for me!

  6. I have to say, this might be one of the best blondie recipes I have seen in a long time!

  7. ugh. I don’t even know with cell phones. However I am SHOCKED that you haven’t seen those framily commercials…they’re pretty hilarious actually.

    anyway.

    I love butterfingers. Esp. baking with them! So these blondies are like…amazing. I can tell that they’re chewy and gooey AND crunchy and pretty much perfect in all ways.

  8. i have never tried blondies before.. definitely missing out on something delicious. you can never go wrong with peanut butter either, i have a feeling i would love these!

  9. I could NEVER live without my iPhone either! Such a bad addiction… And I probably couldn’t live without Blondies but I only just totally wrecked two batches for reasons I couldn’t figure out. Definitely must give yours a try, they look divine!