Wednesday, November 28, 2012

Butterfinger Blondies

Apparently my sister's house is the "good" house in her neighborhood.  The one that gives out full-sized bars for Halloween.  I know this because at Thanksgiving, there was a still a bucket of full-sized candy bars sitting in her dining room, waiting to be put out of their misery.  Amongst the orphaned candy bars were some Butterfingers.  "Don't worry," I said, "I'll take care of these little guys."  And it was a good thing because despite the three pies, blondies, various cookies, breads, fudge and pumpkin roll, these bars were the only dessert my sister, Amy, wanted that whole week.  And I can't say I blame her.  The sweet and salty combo in these blondies is perfect and the thick layer of frosting makes them stand apart from the typical bar.  The peanut butter and chocolate flavors are apparent and divine but not overwhelming or dominant.  Dave and my brother in law, Nate, also loved them, stating they were actually better than eating a Butterfinger in candy bar form.  Dave even went so far as to request them for his birthday baking next month (I totally smuggled three more Butterfingers out of Amy's house to do so).

So when life hands you a bucket of Butterfingers, do I like I did.  Head over to Pinterest where you're sure you pinned about half a dozen different bar recipes and pick the one with frosting.  Because frosting is awesome.  The recipe is from Six Sisters' Stuff and it's so simple you'll want need to make these all the time.  I slightly altered the Butterfinger Butterceam (say that three times fast) by adding a bit of vanilla, and I also tossed my crushed candy into the frosting, rather than sprinkling over top.  I though I'd be disappointed that there isn't any peanut butter in the actual blondies, but you don't need it at all.  The flavors are perfect and delicious.  The exact what a Butterfinger should be enjoyed.  We actually enjoyed these even more after they were chilled and eaten slightly cold.  Now I just have to figure out what to do with all of Amy's leftover Baby Ruths.

Butterfinger Blondies

Ingredients for the blondies

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon coarse sea salt
1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
2 eggs
2 Butterfinger candy bars, coarsely chopped (2 cups)

In a medium bowl, whisk together flour, baking soda and salt.

In the bowl of a stand mixer (or a large bowl with a hand held electric mixer), cream butter, brown sugar and sugar until fluffy, scraping the sides of the bowl as needed.

Add vanilla and eggs, mixing until combined.

Gradually add flour mixture and stir until incorporated.

Stir in chopped Butterfingers until evenly distributed.  Press batter into a lightly greased 9 x 13 inch pan.

Bake at 350 degrees F for 25 minutes and center is just set (solid, but with a little give).  Remove from oven and cool completely before frosting.

Ingredients for Butterfinger buttercream

1/2 cup butter, softened
1/2 cup shortening
2 1/2 to 3 cups powdered sugar (depending on desired consistency)
1 teaspoon vanilla extract
1 Butterfinger candy bar, coarsely chopped (1 cup)

In the bowl of a stand mixer, cream butter and shortening until smooth and creamy.

On low speed, gradually add powdered sugar until combined, then add vanilla

Increase speed to medium and beat until creamy and fluffy.  Add chopped candy and stir.

Spread over top of blondies.

Makes 24 blondies.

Happy Baking,
The Cookie Princess

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