Last week we celebrated Ryan's birthday here at the house, and when we do this the kids always get to pick what dessert they want. So we looked around on Pinterest and he chose to try these Butterfinger Blondies! Turned out that Ryan and my husband really liked them the most. Once I got to looking at the ingredients I decided I didn't really want the butter cream icing for the topping. I ended up using a cool whip/cream cheese type topping that I use in another dessert I make. It tasted really good, but in my mind the two did not go together. The topping has to be refrigerated therefore this made the Blondie part more firm than I cared for. I think I would prefer just making the Blondie part and topping it with vanilla ice cream and butterfingers. Even with all this being said it was yummy and probably something I'll make again!
Ingredients
1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
3 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp course sea salt
1 11oz bag butterfingers chopped
Preheat oven 350 degrees
Spray 9x13 dish with nonstick spray.
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
In large bowl mix flour, baking soda, and sea salt.
With mixer on low gradually add in the dry ingredients just until combined.
Stir in the chopped butterfingers.
Spread in a 9x13 baking dish evenly.
Bake 25 minutes until center is set.
Cool completely after removing from oven.
Topping
8oz cream cheese softened
8oz cool whip
2 Tbsp milk
1/4 cup sugar
1 - 11oz bag butterfingers chopped
Combine all ingredients and mix until well blended.
Spread evenly over top of cooled blondies.
Sprinkle chopped butterfingers on top and refrigerate.
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.
Read more at http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html#Gex9z5cLcu6vRulv.99
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.
Read more at http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html#Gex9z5cLcu6vRulv.99
Ingredients
1 cup butter1 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
1/2 tsp coarse sea salt (or regular salt)
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)
Instructions
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.
Cooking time: 25 minute(s)
Read more at http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html#Gex9z5cLcu6vRulv.99
Ingredients
1 cup butter1 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
1/2 tsp coarse sea salt (or regular salt)
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)
Instructions
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.
Cooking time: 25 minute(s)
Read more at http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html#Gex9z5cLcu6vRulv.99
