Ninnescah Pasture

Ninnescah Pasture

Friday, July 27, 2012

Butterfinger Blondies


Just in case having a blondie bar isn't decadent enough for you, how about inviting candy bars to the party? What? Not enough? Then how about topping the chockful-of-flavor bars with even more sugar via more candy bars in buttercream frosting? These bars aren't for the faint of heart - or for anyone on a diet.

But they are really good. Really good. I saw the recipe nearly a year ago. I unearthed it from my massive "To Try Sometime" pile, and finally remembered to pick up fun-sized Butterfinger candy bars. I took some of these bars, along with BBQ Meatballs, to a dear church family who lost their patriarch last week. I hear they got thumbs-up from the great-grandkids. Jill also approved. That's not something to take lightly. She definitely tells me if she thinks something I try is not "blog worthy." 

I will be making these again - with or without frosting. (I have a genetic predisposition for frosting though.) I won't be making them unless I have somewhere to take them, though. They are way too tempting. Enjoy!
Butterfinger Blondies
Recipe from Cookies and Cups blog 
1 cup butter 
1 cup light brown sugar 
1/2 cup granulated sugar 
2 tsp vanilla 
2 eggs 
2 1/2 cups all purpose flour 
1 tsp baking soda 
1 tsp salt 
2 cups coarsely chopped Butterfinger Bars (approx. 16 “Fun Size” bars)

Preheat oven to 350 degrees. Cream butter and sugars in mixing bowl. Add the vanilla and eggs, and mix until incorporated. On low, add dry ingredients until just combined. Stir in chopped Butterfingers. 

Spread in a prepared 9- by 13-inch baking dish and bake for 25 minutes until center is JUST set. Remove from oven and cool completely. Top with Butterfinger Buttercream, if desired.

Note: I've seen bags of Butterfinger Bites advertised recently (kind of like mini Rolos and Reece's Peanut Butter Cups in bags.) That would save the unwrapping the candy bars step. 

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)

Butterfinger Buttercream
1/2 cup butter (at room temperature) 
1/2 cup vegetable shortening 
2 1/2 – 3 cups powdered sugar 
1/2 cup chopped Butterfinger Bars (approximately 4 “Fun Size” bars)

Cream the butter and shortening together until smooth. Add powdered sugar on low speed. Turn speed up to medium and mix until smooth. Stir in chopped Butterfingers. Spread on cooled blondies
Preparation time: 5 minutes.

6 comments:

  1. Oh my deliciousness! I got this recipe printed and look forward to making it soon.

    Have a wonderful weekend, Kim.

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    1. Let me know if you like them, Robyn! You have a good weekend, too!

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  2. Kim, Taylor made these for the wheat show and received a purple. Thanks for sharing all your great recipes.

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    1. You are welcome. Tell Taylor I said congratulations! Your kids are on a roll this month with all their 4-H awards! That's wonderful.

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  3. Oh Yum...how can you resist butterfingers and a cookie combined?!!!!! Must try.....

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    1. Let me know how they turn out. We sure thought they were yummy!

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