Decadent Butterfinger Chocolate Cake Bars

Instructions

1. 1

   Preheat oven to 350°F. In a large bowl, combine the dark chocolate cake mix and instant chocolate pudding mix. In a separate bowl, whisk together the milk, canola oil, melted butter, and 1 egg until blended. Add the wet ingredients to the dry ingredients and stir just until moistened. Press half of the mixture into a greased 15x10x1-inch baking pan. Bake for 6-8 minutes until the top appears dry.

2. 2

   Meanwhile, chop 2 Butterfinger candy bars. Stir the peanut butter, vanilla extract, and remaining egg into the remaining cake mix mixture. Fold in the chopped Butterfinger bars and 1 cup of the chocolate chips.

3. 3

   Chop the remaining 3 Butterfinger candy bars; sprinkle them over the warm crust and press down gently. Cover with the cake mix mixture and press down firmly with a metal spatula. Crush the last Butterfinger candy bar and sprinkle it along with the remaining 1/2 cup of chocolate chips over the top.

4. 4

   Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Allow the bars to cool completely on a wire rack before cutting into squares. Store in an airtight container.