Butterfinger Blondies

So, I made these while we were hosting applicants as well for our graduate student dinner potluck. Its similar to the faculty potluck, but this dinner gives a time for applicants to only mingle with graduate students. I saw these on Pinterest and decided I had to make them. Though my fiance told me that if you do not like butterfingers, you may not be fond of them. Though I was never a fan of butterfingers but thought they were delicious!

Also, if you are a big chocolate person, you will still love this becuase of all the crushed butterfingers (including their outer chocolate layer ;) ). I personally also thought they had too much icing (as I followed the recipe) but others loved it, so depending on how much of an icing person you are, I would adjust the recipe. This is definitely not a semi-homemade receipe but it was not to hard to make and definitely worth it.

BUTTERFINGER BLONDIES

Adapted from Six Sisters

INGREDIENTS

Preheat oven to 350F degrees

BLONDIE BAR
1 c. butter of 2 sticks butter softened
1 c. light brown sugar
1/2 c. granulated sugar
2 tsp. vanilla
2 eggs
2 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
16 crushed "fun size" butterfinger bars

BUTTERFINGER TOPPING
1/2 c. butter of 1 stick softened
1/2 c. vegetable shortening (aka. Crisco)
2 1/2 c. powerdered sugar
4 crushed "fun size" butterfingers

DIRECTIONS

Combine butter, brown sugar, granulated sugar, eggs, and vanilla. Add dry ingredients-- all purpose flour, baking soda, and salt (which I like to combine all together and sift first to avoid lumps). Add crushed butter fingers (i used a clean small hammer to crush them).  Spread in 9x13 baking dish and bake for 25 minutes. Remove and cool completely. After they cooled, I pushed them down using a papertowl to place my hands on and then gently pushed down, to compress the crust a bit.

Cream butter and shortening until smooth. Add powdered sugar, slowly. Add butterfingers. Spread across blondies. Top with 4 crushed fun size butter fingers as "garnish."

Enjoy your butterfinger overload,
Chika