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Category: Bars
Prep Time: Cook Time: Total Time:
2 1/4 cups flour
1 tsp baking powder
1/2 tsp salt (if using salted butter, reduce to 1/4 tsp)
3/4 cup unsalted butter, room temp
2 1/2 cups light brown sugar, packed
3 large eggs
1 1/2 tsp vanilla
4 regular size (a little over 2 oz) Butterfingers, chopped
Preheat oven to 350 degrees F. Spray a 13×9 inch metal pan with baking spray or line with non-stick foil. Or line with regular foil and spray foil.
In a mixing bowl, whisk together flour, baking powder and salt. Set aside.
In a second mixing bowl, beat butter and brown sugar until light and fluffy. Reduce mixer speed to medium and beat in eggs and vanilla, mixing only until eggs are incorporated.
Fold in flour mixture followed by 1 cup of the butterfingers. Pour into pan and spread to edges. Sprinkle remaining chopped Butterfinger over top and bake for 28-30 minutes. If you are making a half batch, set timer for 25 minutes.
Let cool completely, and then cut into bars. I liked how they taste after being chilled, but they are very good at room temperature as well.
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CHEWY BUTTERFINGER BAR COOKIES
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Category: Bars
Prep Time: Cook Time: Total Time:
2 1/4 cups flour
1 tsp baking powder
1/2 tsp salt (if using salted butter, reduce to 1/4 tsp)
3/4 cup unsalted butter, room temp
2 1/2 cups light brown sugar, packed
3 large eggs
1 1/2 tsp vanilla
4 regular size (a little over 2 oz) Butterfingers, chopped
Preheat oven to 350 degrees F. Spray a 13×9 inch metal pan with baking spray or line with non-stick foil. Or line with regular foil and spray foil.
In a mixing bowl, whisk together flour, baking powder and salt. Set aside.
In a second mixing bowl, beat butter and brown sugar until light and fluffy. Reduce mixer speed to medium and beat in eggs and vanilla, mixing only until eggs are incorporated.
Fold in flour mixture followed by 1 cup of the butterfingers. Pour into pan and spread to edges. Sprinkle remaining chopped Butterfinger over top and bake for 28-30 minutes. If you are making a half batch, set timer for 25 minutes.
Let cool completely, and then cut into bars. I liked how they taste after being chilled, but they are very good at room temperature as well.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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