I swear these bars must have some kind of crack in them. I am only partially kidding. I made them, so I know all the ingredients that were included. Don’t worry, there really isn’t any crack listed in the ingredient list. Nonetheless, there was something in these bars that just kept me going back for “a little bit more.”
I ran across these beauties on pinterest (love that website by the way). As far as I can tell, the original idea was from Shelly at Cookies and Cups. These bars are one of those recipes that have made the rounds around several blogs and for good reason. They are so good! Make them as soon as you can and send me one please!
I think I’m off to convince the hubby that we need to hand out Butterfingers as Halloween candy this year… I know exactly what I am doing with extra 🙂 Enjoy!
Adapted slightly from Cookies and Cups
1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp. vanilla
2-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. coarse salt
2 cups coarsely crushed Butterfinger bars (approximately 15 fun-sized bars)
1/2 cup butter, room temperature
1/2 cup vegetable shortening
2-1/2 to 3 cups powdered sugar
1/2 cup coarsely crushed Butterfinger bars (approx 4 fun-sized bars)
Preheat oven to 350 degrees.
Mix the flour, baking soda, and salt in a bowl and set aside. Cream butter and sugar in the bowl of a stand mixer. Add eggs, one at a time and mix until incorporated. Mix in vanilla. On low add the dry ingredients until just combined. Stir in the crushed butterfingers. Spread in a 9×13-inch baking dish and bake for 25 minutes. The bars will still be a little “wiggly” when you take them out of the oven. That’s okay. You want them to be soft not crunchy. Set on a wire rack and allow to cool completely.
For the buttercream, cream the butter and shortening together until smooth. Add the powdered sugar and mix on low. Once it begins to mix in, increase the speed to medium and mix until smooth. Spread on the cooled blondes. Sprinkle the remaining crushed Butterfingers on top.