Butterfinger Blondies have got to be put on your holiday baking list this year! Goodness, gracious, these cookie bars are sensational. These delightful treats are filled with Butterfingers pieces. Then they’re topped with a buttercream icing and more Butterfinger pieces on top. Seriously, these blondies are to die for! Each mouthful just slides down your throat. The incredible sensations of chocolate, caramel and, yes, the requisite sugar high that goes along with it is remarkable. You will be licking your lips until you swallow the next bite. Chocolate lover’s, I hope you delight in this spectacular dessert and try it soon.

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This recipe is where it all began! I saw my first pin on Pinterest in January 2012. These scrumptious looking Butterfinger Blondies it were all over those early pages. I had tried so hard to avoid FaceBook and, while I had heard of Pinterest, it was still fairly new then. But my daughter-in-law pulled up her Pinterest account while we were visiting for my granddaughter’s second birthday. All my self-control vanished in an instant.

I signed up for FaceBook because that was the only way I could get a Pinterest account. My first post on FaceBook was a picture of this luscious dessert. I thought to myself, wow, I HAVE to make this. It has been almost two years since I saw that original recipe. I finally got around to making it this past week.

I am deeply indebted to Six Sisters’ Stuff for posting this recipe a couple of years ago. Truly it was the inspiration of their picture that got me started in food blogging. It also helped me get into Pinterest, FaceBook and other social media. I’m also grateful to Cookies and Cups for creating the original recipe. We have certainly enjoyed it. Thank you ladies, you have been quite an inspiration to me.

I need to make a couple of recommendations in order to get this recipe to work. When I was making the icing after following the directions to the letter I found it was crumbly and not like a frosting consistency. Most buttercream frostings call for vanilla and milk in the ingredients (but the original recipe did not). So I added a teaspoon of vanilla and a tablespoon of milk. That’s all it took to get the frosting to the right consistency. I also really liked how the second version of this recipe used chopped Butterfingers on top of the icing. I liked that a lot better than stirring the Butterfingers into the icing. So that is what I did here. I think you will agree that Butterfinger Blondies are very lovely and elegant. They are surely worthy of gracing any table or company gathering.

This rave dessert is exactly what the doctor ordered to kick off your holiday baking this year! And certainly, you need to include this recipe in your  yearly holiday baking repertoire as well. Don’t forget these amazing bars will also be ideal for special parties. Try them out for birthdays, tailgate parties, baby showers, or whatever! It’s also a fantastic way to use up all that leftover Halloween candy (which is what I did). Your family won’t be able to get enough of these fabulous cookies. You may even find yourself making them often!

Yeah, the picture says it all. Butterfinger Blondies are to die for!

Doesn’t this Butterfinger Blondie look marvelous? I want to sink my teeth into one of these delicious blondies right now!

Butterfinger Blondies are a great addition to your holiday baking plans. If you like Butterfingers and vanilla frosting you will adore these luscious blondies.

Here’s what I did.

Soften butter in a bowl. Add brown sugar, white sugar and vanilla, eggs, baking soda and salt. 

Mix with an electric mixer to combine.

Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. 

Chop up 16 “fun-size” Butterfinger Blondies. Add the chopped Butterfinger pieces to the bowl.

Stir by hand with a wooden spoon (using a mixer at this point toughens baked goods).

Place cookie mixture into a greased 9×13″ baking dish.

Bake 25 minutes at 350 until just set. Remove from oven and cool completely before adding frosting.

While the blondies are baking prepare frosting: Soften butter and put in mixing bowl. Add Crisco shortening. Cream mixture with an electric mixer.

Add powdered sugar.

I added 2 1/2 cups. You can see that my mixture is too crumbly to use for frosting. So I went back to the drawing board and came up with this:

I added one teaspoon of vanilla and one tablespoon of milk.

I mixed those two ingredients into that crumbly mixture with my electric mixer and voila, the icing was now of the correct consistency.

Spread the Butterfinger Buttercream frosting over top of the cooled blondies. Chop up 4 more “fun-size” Butterfinger bars for the topping.

Sprinkle with more chopped Butterfinger pieces, cut into bars and serve.

We loved the way these Butterfinger Blondies turned out.

These gooey blondies are filled with the chocolate and caramel taste you love from Butterfinger Bars. 

Here’s the recipe.

BUTTERFINGER BLONDIES

(Recipe adapted from Six Sisters’ Stuff; source: adapted from Cookies and Cups)

Butterfinger Blondies

Teresa Ambra

Butterfinger Blondies are the most amazing cookies ever!. This decadent dessert bar is made with chopped Butterfinger bars, iced with a buttercream frosting, and more chopped Butterfinger bars sprinkled on top. Perfect dessert for holiday baking, special occasions, birthdays, baby showers or tailgating parties.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 16

Calories 566 kcal

Equipment

• 1 9x13" glass baking dish
• 1 electric mixer
• 2 large mixing bowls
• 2 wooden spoons
• measuring cups
• measuring spoons
• 1 sharp knife to chop Butterfinger Bars
• 1 spatula

Ingredients

  

1x2x3x

COOKIE DOUGH:

• 1 cup unsalted butter softened
• 1 cup light brown sugar packed
• 1/2 cup granulated sugar
• 2 tsp. vanilla extract
• 2 large eggs
• 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1 tsp. baking soda
• 1/2 tsp. sea salt or kosher salt
• 2 cups Butterfinger Bars coarsely chopped, approximately 16 “Fun Size” bars

BUTTERFINGER BUTTERCREAM FROSTING:

• 1/2 cup unsalted butter at room temperature (1 stick)
• 1/2 cup Crisco shortening no substitutes
• 2 1/2 to 3 cups powdered sugar (see note below)
• 1 tsp. vanilla extract
• 1 tbsp. 2% milk
• 1/2 cup Butterfinger Bars chopped, (approximately 4 “Fun Size” bars)

Instructions

 

COOKIE DOUGH:

• Preheat oven to 350°.
• Cream butter, sugars, vanilla, eggs, salt and baking soda in mixing bowl.
• Stir in flour and chopped Butterfinger Bars just until combined.
• Spread mixture into a 9×13 baking dish that has been greased or sprayed with cooking spray.
• Bake for 25 minutes until center is JUST set.
• Remove from oven and cool completely.
• Frost with Butterfinger Buttercream Frosting and sprinkle with more chopped Butterfinger bars.

BUTTERFINGER BUTTERCREAM FROSTING:

• Cream the butter and shortening together with an electric mixer until smooth.
• Add powdered sugar, vanilla and milk and mix until smooth.
• Spread Buttercream over top of blondies.
• Sprinkle chopped Butterfingers on top of icing.

Notes

Recipe adapted from Six Sisters' Stuff; recipe source: adapted from Cookies and Cups.

 

^© Can’t Stay Out of the Kitchen

 

 

Nutrition

Calories: 566kcalCarbohydrates: 73gProtein: 5gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 2gCholesterol: 69mgSodium: 223mgPotassium: 116mgFiber: 1gSugar: 51gVitamin A: 567IUVitamin C: 0.002mgCalcium: 34mgIron: 1mg

Keyword brownie, Butterfingers, caramel, chocolate, chocolate dessert, cookie, dessert

Tried this recipe?Let us know how it was!

Don’t you want to see these amazing Butterfinger Blondies at your table for the holidays this year?

Butterfinger Blondies are sure to please all of your guests.

Butterfinger Blondies are a great dessert bar for tailgating parties. There’s only one problem….no one will want to eat anything else! These beautiful Butterfinger Blondies are great for holiday entertaining too.

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Butterfinger Blondies

Teresa Ambra

Butterfinger Blondies are the most amazing cookies ever!. This decadent dessert bar is made with chopped Butterfinger bars, iced with a buttercream frosting, and more chopped Butterfinger bars sprinkled on top. Perfect dessert for holiday baking, special occasions, birthdays, baby showers or tailgating parties.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 16

Calories 566 kcal

Equipment

• 1 9×13" glass baking dish
• 1 electric mixer
• 2 large mixing bowls
• 2 wooden spoons
• measuring cups
• measuring spoons
• 1 sharp knife to chop Butterfinger Bars
• 1 spatula

Ingredients

  

1x2x3x

COOKIE DOUGH:

• 1 cup unsalted butter softened
• 1 cup light brown sugar packed
• 1/2 cup granulated sugar
• 2 tsp. vanilla extract
• 2 large eggs
• 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1 tsp. baking soda
• 1/2 tsp. sea salt or kosher salt
• 2 cups Butterfinger Bars coarsely chopped, approximately 16 “Fun Size” bars

BUTTERFINGER BUTTERCREAM FROSTING:

• 1/2 cup unsalted butter at room temperature (1 stick)
• 1/2 cup Crisco shortening no substitutes
• 2 1/2 to 3 cups powdered sugar (see note below)
• 1 tsp. vanilla extract
• 1 tbsp. 2% milk
• 1/2 cup Butterfinger Bars chopped, (approximately 4 “Fun Size” bars)

Instructions

 

COOKIE DOUGH:

• Preheat oven to 350°.
• Cream butter, sugars, vanilla, eggs, salt and baking soda in mixing bowl.
• Stir in flour and chopped Butterfinger Bars just until combined.
• Spread mixture into a 9×13 baking dish that has been greased or sprayed with cooking spray.
• Bake for 25 minutes until center is JUST set.
• Remove from oven and cool completely.
• Frost with Butterfinger Buttercream Frosting and sprinkle with more chopped Butterfinger bars.

BUTTERFINGER BUTTERCREAM FROSTING:

• Cream the butter and shortening together with an electric mixer until smooth.
• Add powdered sugar, vanilla and milk and mix until smooth.
• Spread Buttercream over top of blondies.
• Sprinkle chopped Butterfingers on top of icing.

Notes

Recipe adapted from Six Sisters’ Stuff; recipe source: adapted from Cookies and Cups.

 

^© Can’t Stay Out of the Kitchen

 

 

Nutrition

Calories: 566kcalCarbohydrates: 73gProtein: 5gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 2gCholesterol: 69mgSodium: 223mgPotassium: 116mgFiber: 1gSugar: 51gVitamin A: 567IUVitamin C: 0.002mgCalcium: 34mgIron: 1mg

Keyword brownie, Butterfingers, caramel, chocolate, chocolate dessert, cookie, dessert

Tried this recipe?Let us know how it was!