Butterfinger Cookie Bars

OK, I am not really planning for holiday baking 2013 just yet but I may have to try these little lovelies very very soon.  This is in the August/September issue of Simple and Delicious.  Butterfinger bars are among my favorite candy bars.  This won't be a WW friendly cookie but sometimes you just need to live a little...or work out a little so you can eat a couple of these guilt free!

1 pkg. dark chocolate cake mix
1 C. all purpose flour
1 pkg. instant chocolate pudding mix
1 tbsp. baking cocoa
1/2 C. 2% milk
1/3 C. canola oil
1/3 C. butter, melted
2 eggs
6 Butterfinger candy bars (2.1oz. each), divided
1 1/2 C. chunky peanut butter
1 tsp. vanilla
1 1/2 C. semisweet chocolate chips, divided

Preheat oven to 350 degrees.  In a large bowl, combine the cake mix, flour, pudding mix, and cocoa.  In another bowl, whisk milk, oil, butter and 1 egg until blended.  Add to dry ingredients; stir until just moistened.  Press half of mixture into a greased 15x10x1inch baking pan.  Bake 10 minutes.

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

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 the crushed bar and remaining chips over the top.

Bake 25-30 minutes longer or until a toothpick inserted in the center comes out clean.  Cool completely on a wire rack.  Cut into bars.  Store in an airtight container.