Butterfinger Cookie Bars

• 1 package dark chocolate cake mix (regular size)
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1/2 cup 2% milk
• 1/3 cup canola oil
• 1/3 cup butter, melted
• 2 large eggs, divided use
• 6 Butterfinger candy bars (1.9 ounces each), divided
• 1-1/2 cups chunky peanut butter
• 1 teaspoon vanilla extract
• 1-1/2 cups semisweet chocolate chips, divided

1. Preheat oven to 350u0b0. In a large bowl, combine cake mix and pudding mix. In another bowl, whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half of the mixture into a greased 15x10x1-in. baking pan. Bake until top appears dry, 6-8 minutes.
2. Meanwhile, chop 2 candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips.
3. Chop 3 additional candy bars; sprinkle over warm crust and press down gently. Cover with cake mix mixture; press down firmly with a metal spatula. Crush remaining candy bar; sprinkle crushed bar and remaining 1/2 cup chocolate chips over top.
4. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Cut into bars. Store in an airtight container.

chocolate cake, chocolate pudding, milk, canola oil, butter, eggs, butterfinger, chunky peanut butter, vanilla, chocolate chips

Taken from www.tasteofhome.com/recipes/butterfinger-cookie-bars/ (may not work)