Thank you to

**Cookies and Cups**for creating this*amazing*recipe! Ever since Camille introduced me to her fabulous**Cake Batter Blondies**, I have been blondie crazy. These were simple and*soooooo*good!Serves: 24

Butterfinger Blondies

15 minPrep Time

27 minCook Time

42 minTotal Time

Ingredients

- 1 cup butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla
- 2 eggs
- 2 1/2 cups 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)
- Frosting:
- 1/2 cup butter, room temp
- 1/2 cup vegetable shortening
- 1 teaspoon vanilla
- 1 Tablespoon milk
- 2 1/2 - 3 cups powdered sugar
- 1/2 cup chopped Butterfinger Bars (approx 4 Fun Size bars)

Instructions

- For the Blondies:
- 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) just until combined.
- Stir in your 2 cups chopped Butterfingers.
- Spread in a 9×13 baking dish and bake for 25-28 minutes until center is JUST set.
- Remove from oven and cool completely.
- Frosting:
- Cream the butter, shortening, vanilla, and milk together until smooth.
- Add in the powdered sugar on low speed. Turn speed up to medium and mix until smooth
- Spread frosting on cooled brownies and sprinkle with chopped Butterfingers.

7.8.1.2

2389

https://media.sixsistersstuff.com/recipe/butterfinger-blondies/
Six Sisters Stuff

~Carolyn

www.cookinformycaptain.blogspot.com

Thanks for the follow, following you back.

Jenny

Full Cart Full Wallet

http://www.wellseasonedlife.com/2011/08/sweet-indulgences-sunday-17.html

I didn't have enough Butterfingers, but didn't realize it until I already started making them - I had about 3/4 cup (btw: 1 full size bar = 1/2 c. chopped), and I made the rest up with Heath Toffee Bits - worked perfectly!

Everyone *loved* them - thanks for sharing! =)

~ Mara @ Super Savings

Stumled upon from Something Swanky!

Willa

Lisa

Manda

Thanks for the great recipe!

Miranda