THICK & SCRUMPTIOUS BUTTERFINGER BARS

Butterfinger Bars
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, room temp
2 1/2 cups light brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
16 snack size butterfingers, chopped

Preheat oven to 350 degrees F. Line 9×9 pan with nonstick foil.
Beat butter and brown sugar until light and fluffy. Beat in eggs and vanilla.
Add in the flour, powder, salt just until incorporated. Pour into pan and spread to edges. Fold in 1 c. chopped butterfingers. Spread in pan. Sprinkle rest of chopped butterfinger over top and bake for 45-50 minutes or until toothpick comes out clean. 

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Butterfinger Apple Blondies with Salted Caramel Cream Cheese Frosting

HAVE YOU BEEN APPLE PICKING? GRAB TWO APPLES AND MAKE THESE SIMPLE AND DELISH BARS!

 APPLE BLONDIES

1 stick (4 ounces) butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large apples, peeled and chopped into tiny pieces
4-5 mini butterfingers, chopped 

Preheat oven to 350º. Line 8 x 8 inch pan with nonstick foil.

Cream butter and sugar. Add egg. Add all dry ingredients.  Fold in apples and butterfingers.

Spread into pan and bake 25-27 minutes until golden. (Second time I made these mine baked 10 minutes longer for a total of 37 mins so watch the baking time)  Cool and cut into bars. CLICK HERE FOR FROSTING RECIPE.


BAR RECIPE ADAPTED FROM MY BAKING BUDDY LIZ AT THAT SKINNY CHICK CAN BAKE

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CHOCOLATE CHIP COOKIES BARS STUFFED WITH HUGE BUTTERFINGERS...TOO GOOD TO BE TRUE

 

Ingredients:

20 ounces Pillsbury cookie dough (or homemade)

7 full size Butterfinger Bars

1 Godiva Milk Chocolate Bar or brand of choice
 
Press about half of the cookie dough (10 ounces) into an 8x8 pan lined with nonstick foil. Lay 5 butterfinger bars on top. Press the remaining half of dough (10 ounces) on top of the bars to cover them. Bake at 350 for 25-30 minutes. While they bake, chop the last 2 Butterfinger bars and one Godiva milk chocolate bar. Once you remove them from the oven, lightly press on all of the chopped candies so they will stick. Cool completely before cutting.


Inspired by Pipandebby

Homemade Cookie Recipe if you choose:

This cookie recipe yields 40 ounces of dough. You will need only 20 ounces (or half of it) for these butterfinger bars. You can freeze the other half of this recipe and bake them off as cookies at 350 for 10-12 mins. 

2 1/4 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips

Instructions:
Preheat oven to 350 degrees. Line 8x8 pan with nonstick foil. Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Divide this dough in half. Place half in the freezer for cookies another day.

 

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