Happy Birthday Samantha! My fabulous coworker Samantha is celebrating her birthday today. This is Samantha (and me):

GNO!

Sadly, Samantha is moving and will no longer work just a few doors down from me in just a few months. SO for her birthday, I wanted to make sure she got something EXTRA special from the kitchen of koskim (does that have a ring to it?). Samantha’s favorite candy is Butterfinger. Which is a great candy to love, if you ask me. As you can tell – I love Butterfinger. I’ve blogged before about baking other Butterfinger goodies, like Butterfinger Bars, cookies with Butterfinger and so on.

Anyway, enter the Peanut Butter Butterfinger Fudge Bars. I found a similar version of them on Shugary Sweets blog and knew I had to make them for Samantha’s big day – with a few minor changes of course.

Here you go. They are delicious. She loved them. As did I. And now you can too!

Peanut Butter Butterfinger Fudge Bars

Here’s what you need:

• 3/4 cup butter, softened
• 1 1/4 cup brown sugar (I usually use light brown sugar, but since B had bought me dark brown sugar by accident last week I had to use that. It was fine!)
• 3/4 cup creamy peanut butter
• 1 egg
• 2 Tbsp milk (I used what I had on hand – unsweetened coconut almond milk. Nobody knew, I swear)
• 1 Tbsp vanilla extract
• 1 3/4 cup all purpose flour
• 1 tsp baking soda
• 1 cup peanut butter chips (about 1/2 a regular sized bag)
• 12oz milk chocolate morsels
• 14oz can sweetened condensed milk
• 1 bag of Butterfingers that you crush! I had a 12.5 size bag of fun size and crushed them all

Here’s what you do:

1. For the bottom cookie layer: Beat butter and brown sugar in mixing bowl until combined. Add peanut butter. Beat in egg, milk and vanilla. Add in flour and baking soda. Press dough (it will be sticky! you may need to flour your hands first) into a 15x10x1 jelly roll baking sheet lined with parchment paper. Bake in a 375 degree oven for about 15 minutes. Remove from oven.
2. For peanut butter layer: Sprinkle cup of peanut butter chips evenly throughout the dough. Place cookies in oven for another minute. Peanut chips should melt. Spread evenly over the cookie dough, forming almost a peanut buttery frosting. Let cool somewhat so peanut butter layer hardens.
3. For the fudge layer: Heat condensed milk in small saucepan until warm. Add in the milk chocolate and continue to stir until smooth. Pour fudge over hardened peanut butter layer. Top with crushed Butterfingers, pressing them into the fudge lightly. Allow to cool completely and cut into small bars.

Enjoy!