Bodacious Butterfinger Bars

Bodacious Butterfinger Bars – I love making cookie bars in pretty much any and every flavor.  This butterfinger loaded cookie bar is for peanut butter and chocolate fans.  Well, perhaps I should rephrase that, since that likely includes almost everyone.  What a classic flavor combination.  These bars are super easy to put together and they’re incredible warm or cold.  The cookie part is moist and chewy and the butterfinger nougat melts into the batter giving it a distinct flavor and texture. Peanut butter and chocolate.  Serve these cookie bars warm with a tall glass of cold milk.  It doesn’t get much better than that!

Ingredients you’ll need:
1 cup unsalted butter
2 cups packed light brown sugar
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp coarse sea salt
3 large eggs
2 tsp pure vanilla
1 1/2 cups crumbled Butterfingers, divided [about 12 snack size or 4 full size]

Directions:
Preheat the oven to 350°F.  Spritz a metal non stick 9 x 13 inch pan with baking spray.   [like Bakers Joy] Set aside. On the stove top, melt together the butter and brown sugar.  Cook over low heat for 2 minutes until the sugar is dissolved, then remove to a mixing bowl to cool.

After 5-10 minutes, beat the eggs into the brown sugar-butter mixture, one at a time.  Add the vanilla.  If the mixture is just warm to the touch, it’s fine to add the eggs. Sift together the flour, baking powder and salt.  Add to the wet ingredients.  Beat with a hand mixer for 2-3 minutes until fully combined.  Mix in 1 cup of crushed Butterfingers by hand.

Pour into the prepared pan, and sprinkle the remaining 1/2 cup of crushed Butterfingers on top.

Bake for 25 minutes.  Test the center with a toothpick before removing from the oven.  Look for moist crumbs, not a clean toothpick.  Do not over bake.  Cool to room temperature in the pan on a wire rack before cutting.  Yield: 24 bars

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Bodacious Butterfinger Bars

Servings 24

Author Melissa Sperka

Ingredients

• 1 cup unsalted butter
• 2 cups packed light brown sugar
• 2 1/2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp coarse sea salt
• 3 large eggs
• 2 tsp pure vanilla
• 1 1/2 cups crumbled Butterfingers divided [about 12 snack size or 4 full size]

Instructions

1. Preheat the oven to 350°F. Spritz a metal non stick 9 x 13 inch pan with baking spray. Set aside.
2. On the stove top, melt together the butter and brown sugar. Cook over low heat for 2 minutes until the sugar is dissolved, then remove to a mixing bowl to cool.
3. After 5-10 minutes, beat the eggs into the brown sugar-butter mixture, one at a time.
4. Add the vanilla. If the mixture is just warm to the touch, it's fine to add the eggs.
5. Sift together the flour, baking powder and salt. Add to the wet ingredients.
6. Beat with a hand mixer for 2-3 minutes until fully combined.
7. Mix in 1 cup of crushed Butterfingers by hand.
8. Pour into the prepared pan, and sprinkle the remaining 1/2 cup of crushed Butterfingers on top.
9. Bake for 25 minutes. Test the center with a toothpick before removing from the oven. Look for moist crumbs, not a clean toothpick. Do not over bake.
10. Cool to room temperature in the pan on a wire rack before cutting.