Butterfinger Blondies

I had no Trick-or-Treaters this year. Zero. Zilch. Nada. Very disappointing. And what made it more disappointing was that there were kids Trick-or-Treating on my street, but they were too lazy to walk up my long front stairs to come get the candy. It’s like that every year, but at least the really tiny kids are usually with parents who carry them up the stairs.

So basically, I’m flush with leftover candy. Because I’m watching what I eat, I try to buy candy that other people like but that I won’t eat. So this year I bought the mixed bag that contained Baby Ruth, Butterfinger, and Crunch bars. I already made some cookies with the Baby Ruths (mentioned briefly in the fruitcake post) so now it’s time to do something with those Butterfingers.

Unlike the Baby Ruth and Crunch bars, I actually like Butterfingers. But because of how sticky they leave your teeth, I’m not super-tempted to eat a bunch of those. Because I liked the Butterfinger flavor, I wanted to do something peanut buttery so I thought, why not peanut butter blondies? I can mix in some chopped Butterfingers and everything will be great! So that’s what I did. I just took the basic blondie recipe from the Nutella-stuffed blondies and switched out the cream cheese for peanut butter. And I doubled the salt. Butterfingers are just so sweet that I wanted a little more salt to balance that out.

I undercooked these a little bit, but I feel like that was perfect. If you like the more well-done bits, take a edge piece. But if you like ooey, gooey blondie then the center is just right! Clearly if you don’t want any of the gooeyness, then you’ll probably want to add 5-10 minutes to your baking time.

Butterfinger Blondies

About 1 1/2 cups chopped Butterfingers
10 tablespoons butter
1/2 cup peanut butter (I used creamy but there’s no reason you couldn’t use crunchy)
2 cups brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt.

Preheat oven to 350F.

Chop up them candy bars!