This post may contain affiliate links. For more information, read my disclosure policy.

I love blondies. I love peanut butter. I love Butterfingers. So, if I were to put all three into one cookie bar, I think I’d be pretty happy with myself.

Which is why these Peanut Butter Butterfinger Blondies make me so happy!

Peanut Butter Butterfinger Blondies on white board with peanut butter and Butterfingers

You know what doesn’t make me happy? Cell phone companies. Why is it so freaking expensive to have a cell phone?

*shakes fist*

We pay an exhoribnat amount right now for our two iPhones, on Sprint. They’ve also got us in a vice because our contracts are alternating years and we’re on a family plan, so we can never switch without paying fees.

We went to look at phones and to talk to them about adding my MIL onto our plan. The sales lady kept talking to me about something called “Framily” which is really a thing but I’d never heard of it and I thought she just talked funny or didn’t really know how to say “Family” so I kept wanting to correct her but I’m glad I didn’t.

She also said our three phones and all the fees would be $174 if we bundled with more people on the framily network. Like – strangers. Um, no thanks. Really, it’s over $200/month plus taxes and surcharges and God knows what other hidden fees (like the extra $15 I have to pay for my iPhone 5c I just got in April because it was purchased on my old plan even though the nice people at the Apple Store never mentioned “framily” and if they did I would have thought they’d sucked on too many iPads).

*shakes fist again*

But they have us in a bind, don’t they? I’m addicted to my iPhone and there is no way I’m getting rid of it. That would be like getting rid of oxygen. Or Jordan. Or peanut butter.

Or blondies.

Peanut Butter Butterfinger Blondies on white board with peanut butter and Butterfingers

I love blondies. As in, I could eat an entire pan if left to my own devices.

I have a standard recipe I love, but today I wanted peanut butter blondies. So I made some.

Actually, I made them twice. The first time wasn’t exactly what I wanted. (Sorry Ashton, I hope you liked them anyway!)

The second time around I reduced the brown sugar (which is shocking, I know) so that the peanut butter flavor could stand out even more. I mean…that’s kind of the point for a peanut butter blondie, right?

Then I added double the Butterfingers because…well. Double that is always better!

Then I gave them away as fast as possible.

But I ate quite a few. Now if only I could pay my cell phone bill with blondies…

That would be a good deal.

stack of butterfinger bars on white board

Peanut Butter Butterfinger Blondies

No ratings yet
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


  • 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)


  • Preheat oven to 350°F. Line a 9x13” 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 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

Click here to see more PEANUT BUTTER recipes!

Caramel Crunch Blondies

Nutter Butter Butterscotch Blondies

Toffee Blondies

Sweets from friends:
Blondie Batter Dip by Something Swanky
Flourless Chocolate Chickpea Blondies by Ambitious Kitchen
Fudge Frosted Peanut Butter Blondie Bars by Buns in My Oven

Last Updated on May 13, 2020

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.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  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.


    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!