Butterfinger Blondies with Butterfinger Buttercream
These are OUTRAGEOUSLY good. Yes, they warrant the caps. I promise.
It seriously doesn't even matter if you are a big fan of Butterfingers. Between the chocolate, peanut butter and the rich buttercream, you'll feel like you've died and gone to Heaven with every single bite. This recipe from Cookies & Cups is off the charts good.
I made these for a recent tailgate, and needless to say they got devoured pretty quickly and the feedback was terrific.
A couple of notes:
- Like with most bar recipes, it is great to line the dish/pan with some parchment paper for easy removal and clean up.
- Watch the bars like a hawk while they are in the oven. You do NOT want to over cook.
Butterfinger Blondies with Buttefinger Buttercream
1 cup melted butter (2 sticks)
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)
Preheat oven to 350°.
Cream butter and sugars in mixing bowl. Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined. Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.
1/2 cup room temp butter (1 stick)
1/2 cup vegetable or canola oil
3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4-5 “Fun Size” bars)
Cream the butter and shortening together until smooth. Add in the powdered sugar on low speed. Turn speed up to medium and mix until smooth.
Stir in chopped Butterfinger.