Recipe Tested: Butterfinger Blondies

Wednesday nights are game night at the Breton household. That’s when a group of nerds converge on our great room to play the game of the week/month/quarter. This quarter’s game is a fancy version of Risk that I don’t quite understand.

If you’ve been following along, you know the holiday season is when I make copious amounts of fudge. Then I went through a bit of a cupcake and cake ball kick in Jan/Feb with the nerds as my Beta eaters. So when one of the new guys brought Walmart cookies last week because he thought it was time he gave back…I realized it had become an expectation that there would be something sweet for the game nerds.

This week I decided to try one of the recipes that had been sitting in my delicious feed. They were pretty good, not fudge good mind you, but still pretty good. And they weren’t too difficult thanks to my mini food processor. Recipe below!

Butterfinger 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)


Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a  9×13 baking dish and bake for 25 minutes until center is JUST set. (I put non-stick spray at the bottom first)
Remove from oven and cool completely. (I did this overnight but it’s probably not necessary).

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)


Butterfinger Buttercream


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)


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

Preparation time: 5 minute(s)

Recipe from: Six Sisters’ Stuff

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