Butterfinger Blondie "Try-outs"

I’m pretty sure I’m using the fact that Jason has a Food Day this week as an excuse for me to finally try these Butterfinger Blondies from one of my Paula Deen magazines. I don’t like bringing food to share with friends or co-workers if I haven’t already tried it myself and really liked it. So, today was Butterfinger Blondie try-outs.

I started by lining the pan with nonstick foil. I like being able to lift the whole thing out. It’s easier to cut the bars and they look neater, too. The trick is to line the foil on the outside bottom of the pan first and then put it inside.

You can use regular-size Butterfingers or I used a package of fun-size bars. I don’t have a food processor so I usually put stuff in a Ziplock and bang on it or in this case, I used my small food chopper (Pampered Chef).

  And next is one of my favorite ingredients–brown sugar. My jar was almost empty so I had to refill it. I LOVE the feeling of fresh brown sugar–it’s better than playing in a sandbox! Of course, I have to give a shout-out to my favorite sugar, C & H Sugar. They are really fun to follow on Twitter @candh_sugar and their website is full of great baking stuff too.

When you get everything together, you will have three bowls of ingredients: the crushed Butterfingers, the brown sugar mixture and the flour mixture.   

Now all the batter is mixed and I added the crushed Butterfingers and the Nestle chocolate chips.You may notice my mixing utensil switched from a rubber spatula to a wooden spoon. Once I started stirring  in the flour mixture, the batter got really thick so I had to change to something more substantial. I should do that exercise once a day for 30 minutes.

The batter is thick, almost like cookie dough, but a little softer and stickier. The bars are really good but I think they are the kind that are best after sitting a day. I’ll find out tomorrow, if there are any left by then.

Butterfinger Blondies

(from Paula Deen’s Best Desserts 2010 Special Issue)

3/4 cup butter, melted

2 1/4 cups firmly packed brown sugar

3 large eggs

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

5 (2.1 ounce) Butterfinger bars, chopped

1 cup semisweet chocolate chips

1 teaspoon vanilla extract

Garnish: melted chocolate, chopped Butterfingers

Preheat oven to 350. Spray 13×9-inch baking pan with nonstick cooking spray.

In a large bowl, combine melted butter and brown sugar, stirring until combined. Add eggs, stirring until mixture is smooth.

In a medium bowl, combine flour, baking powder and salt. Gradually add to butter mixture, stirring until combined. [This is when the wooden spoon came in handy.] Stir in chopped candy bars, chocolate chips and vanilla. Spoon batter into prepared pan and bake for 25 to 30 minutes or until bars are set in center. Garnish with melted chocolate and chopped candy bars, if desired.

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