These Butterfinger Blondies are outrageously good! They are even topped with Butterfinger Buttercream Frosting!
I’m waiting for the lazy days of summer to arrive.
Do you know where they are?
Because I am waiting for them. I even have a bottle of wine to share with them.
Please tell me they are coming.
Please?
I am ready for the lounging and the sun tanning and magazine reading. I am ready for all the lazy.
Please!
Having my kids home from school is wonderful…that’s what I am supposed to say, right?
Of course I dearly love my children, but they happen to be driving me a little bit crazy.
They don’t want to be lazy. They want to be busy.
Busy going here, busy going there, busy asking me random questions, busy getting every toy in my house out, busy eating all the Ring Dings, busy arguing over who built the best Lego ship…just BUSY!
It took me an hour yesterday to unload the dishwasher because of all the busy-ness that was going on.
I am certain the amount of negotiating and mediating I have done since June I think makes me a judge.
…or maybe just a crazy lady. Yes, that’s probably more accurate.
I mean look at the title to this post.
There has to be something wrong with me.
I dare you to find another treat that uses the word “Butter” 3 times in the title alone.
Butter, butter, butter…ANNND Butter.
Somethings don’t need anymore elaboration…
Butterfinger Blondies with Butterfinger Buttercream
Buttercream + Butterfingers = Delicious.
Yes, busy and crazy.
The end.
Butterfinger Blondies with Butterfinger Buttercream
Ingredients
Blondies
- 1 cup butter
- 1 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 tsp coarse sea salt
- 2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)
Frosting
- 1/2 cup room temp butter (1 stick)
- 1/2 cup vegetable shortening
- 2 1/2 – 3 cups powdered sugar
- 1/2 cup chopped Butterfinger Bars (approx 4 “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.
Frosting
- Cream the butter and shortening together until smooth.
- Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth
- Stir in your chopped Butterfinger.
- Spread on your cooled blondies
I made these and am not sure what happened. I consider myself a better than average baker (been baking for more than 50 years) but these bars puffed up very high and then the center area deflated as they cooled. I was expecting to have a relatively flat top surface and ended up with very high sides and ends which I had to cut away. They were delicious, I just hat wasting baked treats. Any idea what happened?
Hi, I want to try making these, but was wondering how many regular size Butterfinger bars it would take? Any idea?
I would guess between 6-7. I haven’t ever made it with full sized bars, but you need 2 cups chopped, so that would make sense. Also, if you go under or over a bit, it won’t make too much difference 🙂
Hey Shelly, I have a batch of these in the oven right now! I was thinking of passing on the frosting, are they good without it? I tried the dough and it was real good, or does the frosting make it or break it? Thanks a lot, I love the recipes you post! I also love to bake.
They absolutely don’t need the frosting! I am of the school that everything is better with frosting, but they are great without it, so if you aren’t looking for over the top sweet, I’d say leave it off!
I happen to have some Butterfingers in my freezer from halloween…Yumm.
These are absolutely amazing. I saw this recipe a few days after you posted it — and I’ve made them twice already. This recipe is going in the keeper file for sure!!
YAY! So glad you like them 🙂
outstanding! i’m such a fan of the humble butterfinger, and you’re bringing it to center stage with this tasty recipe! so nice–all bar cookies should be frosted, no? 🙂
Boy, I don’t know how I missed this on Tidy Mom so am so glad you linked it up on Strut Your Stuff. If I see the word Butterfingers I am there. I have found a couple of other really good Butterfinger Cookie recipes on other blogs, and it looks as though I have found a third. I love blondies; they are so fast as easy. I wish I could reach through my computer screen and eat one right now. These will get made this week, and the recipe and link are going on my Friday Finds list. Thanks for a great recipe.
These look delicious! I only recently tried my first blondie and I really liked them. I’ve never had butterfingers as I’m from England either but I think I can guess how good these taste 🙂