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BUTTERFINGER COOKIE BARS

A soft and chewy Butterfinger cake slice with light and soft Butterfinger frosting.



This Butterfinger cake bar is HEAVENLY. The dough is like blonde. (Have you ever had blond hair before? This is a non-brown version of brownies). Thick, soft and springy. Plus, you add 2 cups of chopped Butterfinger beets to the batter too.

And if the cake bar isn't tasty enough, you top it with a light and soft buttercream frosting that also has Butterfinger chunks in it. Wow. WOOOOOWWW. This is SO GOOD.

This turned out to be even more fantastic than I imagined in my head. I have to bring all the pans into my husband's work so that I don't eat them all. Happy weekend everyone!

INGREDIENTS

  • 1 cup of butter
  • 1 cup of pink sugar
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 2 cups of Butterfinger Bar around 15 sticks "pleasant size", roughly chopped
  • For Frosting:
  • 3/4 cup peanut buttercream
  • 1/2 cup softened butter
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup powdered sugar
  • 1-2 tablespoons of milk
  • 1/2 cup chopped Butterfinger chunks about 4 sticks "pleasant size"


INSTRUCTIONS

  1. Preheat the oven to 350 degrees F.
  2. Add butter, brown sugar and granulated sugar to the bowl and cream until smooth and mild.
  3. Add vanilla and eggs and mix well.
  4. Add flour, baking soda, and salt, then stir at low speed until well blended.
  5. Stir in the chopped Butterfinger chunks.
  6. A smooth mixture to a 9 × 13-inch pan that is lightly lubricated. Bake for 24-26 minutes, until the center bar is ONLY set.
  7. Remove from the oven and cool completely before freezing.
  8. For freezing:
  9. Using an electric mixer, shake the peanut butter and butter at medium speed until it is completely smooth. Add vanilla and mix.
  10. Reduce speed to low and add the remaining ingredients, shake until fully covered. Increase speed to medium-high and shake frosting for 1-2 minutes, or until light and fluffy.
This recipe is inspired by tastesbetterfromscratch

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