Instructions:

• Step 1: Preheat the Oven - Preheat your oven to 350°F (175°C). Grease or line a 9x13 inch baking pan with parchment paper for easy removal.
• Step 2: Mix the Wet Ingredients - In a large mixing bowl, cream together brown sugar, granulated sugar, and softened butter until light and fluffy. Add in crunchy peanut butter, eggs, and vanilla extract, mixing until well combined.
• Step 3: Combine the Dry Ingredients - In another bowl, whisk together all-purpose flour, quick oats, baking soda, baking powder, salt, and ground cinnamon.
• Step 4: Combine Wet and Dry Ingredients - Gradually add the dry mixture into the wet mixture, stirring until just combined. Be careful not to overmix.
• Step 5: Bake the Cookie Base - Spread the batter evenly into the prepared baking pan. Bake for 20-25 minutes or until the edges are lightly golden. Allow the bars to cool completely in the pan on a wire rack.
• Step 6: Prepare the Butterfinger Chocolate Frosting - In a medium bowl, beat together smooth peanut butter and butter until creamy. Gradually mix in cocoa powder and powdered sugar. Add vanilla extract and evaporated milk, mixing until smooth.
• Step 7: Add Butterfinger Crunch - Fold in finely crushed Butterfinger bars into the frosting mixture, ensuring even distribution.
• Step 8: Frost the Cookie Bars - Once the cookie base is completely cool, spread the Butterfinger chocolate frosting evenly over the top. Top with additional crushed Butterfinger bars.
• Step 9: Cut and Serve - Allow the bars to set for about 30 minutes before cutting them into squares. Serve and enjoy!