Butterfinger Blondies with Butterfinger Buttercream

These Butterfinger Blondies are outrageously good! They are even topped with Butterfinger Buttercream Frosting!

I’m waiting for the lazy days of summer to arrive.

Do you know where they are?

Because I am waiting for them.  I even have a bottle of wine to share with them.

MY OTHER RECIPES

Please tell me they are coming.

Please?

I am ready for the lounging and the sun tanning and magazine reading.  I am ready for all the lazy.

Please!

Having my kids home from school is wonderful…that’s what I am supposed to say, right?

Of course I dearly love my children, but they happen to be driving me a little bit crazy.

They don’t want to be lazy.  They want to be busy.

Busy going here, busy going there, busy asking me random questions, busy getting every toy in my house out, busy eating all the Ring Dings, busy arguing over who built the best Lego ship…just BUSY!

It took me an hour yesterday to unload the dishwasher because of all the busy-ness that was going on.

I am certain the amount of negotiating and mediating I have done since June I think makes me a judge.

…or maybe just a crazy lady.  Yes, that’s probably more accurate.

I mean look at the title to this post.

There has to be something wrong with me.

I dare you to find another treat that uses the word “Butter” 3 times in the title alone.

Butter, butter, butter…ANNND Butter.

Somethings don’t need anymore elaboration…

Butterfinger Blondies with Butterfinger Buttercream

Buttercream + Butterfingers = Delicious.

Yes, busy and crazy.

The end.

Print

Butterfinger Blondies with Butterfinger Buttercream

  • Author: Cookies & Cups

Ingredients

Blondies

  • 1 cup butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp coarse sea salt
  • 2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Frosting

  • 1/2 cup room temp butter (1 stick)
  • 1/2 cup vegetable shortening
  • 2 1/2 – 3 cups powdered sugar
  • 1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Instructions

  1. Preheat oven to 350°
  2. Cream butter and sugars in mixing bowl.
  3. Add the vanilla and eggs and mix until incorporated.
  4. On low add your dry ingredients (flour, salt and baking soda) until just combined.
  5. Stir in your chopped Butterfinger.
  6. Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
  7. Remove from oven and cool completely.

Frosting

  1. Cream the butter and shortening together until smooth.
  2. Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth
  3. Stir in your chopped Butterfinger.
  4. Spread on your cooled blondies

 

70 Responses

  1. Diane ( created by Diane )

    Love your new site, so pretty, I have my hand out in front of my computer hoping one of these will fall into it…who am I kidding, I’d like a whole tray full 😉

  2. I remember the days of wanting to make my mother busy. Now I just want to lay around and do nothing. Or lay around and bake. Same difference. Mmm I do love me some butterfingers! These look so good.

  3. Wow – those are absolutely amazing! I think it’s brilliant minds thinking alike – I also made blondies today! Butterfinger? You are a genius!

  4. Nayma Mazloum

    I love the story!…in fact, I’m quite related to it, since I have 2 busy “bees” of my own… 😉 Nice blog, I am definitely a new follower.

  5. Amy K

    I think this post could’ve been written verbatim from this household! 🙂 I don’t like wishing time away, but I asked my husband the other day if it was September 1st yet.
    Love your blog redesign.
    Here’s to happy, stress free, enjoyable remaining days of summer……

  6. These look too good to be true!!

    And you already know how I am feeling about this summer after my meltdown the other day. I neeeeeed a breeeaaaaakkkkk.

    Loving your new space 🙂 Looks just gorgeous.

  7. Pat

    Those cookies look delicious, but I am currently living without a functioning oven and counting the days till the new one arrives. As for when the lazy days of summer come… be patient. When your kids are grown and out of the house you will be able to do anything (or nothing) all day, and believe me, it’s heavenly! Thanks for sharing the recipe!

  8. I am LOVING your new design!!! And your recipe card is adorable.
    I would love to take these to the cookout I’m going to tomorrow. Just need the butterfingers!

  9. Boy, I don’t know how I missed this on Tidy Mom so am so glad you linked it up on Strut Your Stuff. If I see the word Butterfingers I am there. I have found a couple of other really good Butterfinger Cookie recipes on other blogs, and it looks as though I have found a third. I love blondies; they are so fast as easy. I wish I could reach through my computer screen and eat one right now. These will get made this week, and the recipe and link are going on my Friday Finds list. Thanks for a great recipe.

  10. outstanding! i’m such a fan of the humble butterfinger, and you’re bringing it to center stage with this tasty recipe! so nice–all bar cookies should be frosted, no? 🙂

  11. Shelby

    These are absolutely amazing. I saw this recipe a few days after you posted it — and I’ve made them twice already. This recipe is going in the keeper file for sure!!

  12. Sunnie

    Hey Shelly, I have a batch of these in the oven right now! I was thinking of passing on the frosting, are they good without it? I tried the dough and it was real good, or does the frosting make it or break it? Thanks a lot, I love the recipes you post! I also love to bake.

    1. shelly

      They absolutely don’t need the frosting! I am of the school that everything is better with frosting, but they are great without it, so if you aren’t looking for over the top sweet, I’d say leave it off!

  13. Rori McKenzie

    Hi, I want to try making these, but was wondering how many regular size Butterfinger bars it would take? Any idea?

    1. shelly

      I would guess between 6-7. I haven’t ever made it with full sized bars, but you need 2 cups chopped, so that would make sense. Also, if you go under or over a bit, it won’t make too much difference 🙂

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