With a thick and dense center, Butterfinger Blondies, are a fudgy cookie like bar. Mixed with crunchy toffee bits and topped with a smooth and creamy frosting this sweet treat practically melts in your mouth.
Loaded with deep nutty undertones, Butterfinger Blondies are a simple dessert full of flavor. Served in bar form this treat is ideal for bringing to a dinner party, girls night or picnic, making them perfect for the holidays!
If looking for other brownie like recipes you’ll have to give our Fudgy Chocolate Bar Brownies and German Chocolate Caramel Brownies a try. You may also love our delicious Scotcheroo Bars or Caramel Rice Krispie Treats.
🥫 Ingredients
With just a handful of basic pantry ingredients these Butterfinger Blondies come together quickly. Incredibly easy to make and with very little cleanup this sweet treat is sure to become a family favorite.
- Salted Butter
- Dark Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Eggs
- Flour
- Baking Soda
- Salt
- Milk
- Powdered Sugar
- Butterfinger Bars, crushed
(Scroll down to the recipe card for exact measurements and full printable instructions.)
🥣 Step-by-Step Instructions
Firstly let's begin by pre-heating the oven to 350° F. Then using a standing mixer slowly begin creaming together the butter and both kinds of sugar for our Butterfinger Blondies.
Afterwards add the vanilla extract and eggs to the mixing bowl and allow your batter to mix until everything is incorporated.
On a low setting slowly begin adding all of your dry ingredients to the batter, including the flour, salt and baking soda. Then mix the batter together until just incorporated and then stir in your crushed Butterfinger candy bars.
I love using a mortar and pestle to crush our butterfinger candies but a food processor will work just as well too.
Transfer the Butterfinger Blondies batter to a greased 9x13 baking dish and place in the oven to bake for 25-28 minutes or until the center is just set. Then remove the pan from the oven and set aside to cool.
In a small bowl using a hand mixer, cream together the butter, vanilla and milk until the mixture is smooth. Then slowly add in the powdered sugar and continue to mix on low until completely incorporated. Continue to mix the frosting on medium speed until smooth.
Lastly, spread frosting over your cooled Butterfinger Blondies in the pan and sprinkle with chopped/crushed Butterfinger pieces and enjoy!
👩🏻🍳 Make it Your Own
Truthfully, this Butterfinger Blondies recipe acts as a good base for any kind of candy you'd like to use. Other delicious candy substitutes would be Snickers, Milky Way, Twix, or M&Ms.
Really when it comes to blondies is there any way to go wrong?? No, I think not! It is okay to be adventurous in your choice of candies and toppings. There are so many flavors and textures to choose from!
🍽 Storing
One thing that I love about brownies and blondies is that when I make up a big pan they freeze perfectly which means I can enjoy some now and then save the rest for later!
Pro Tip - I like to cut my leftover blondies into bite size pieces for easier enjoyment later.
If planning to freeze your blondies you may consider keeping them unfrosted for easier stacking and storing. Where as Frosted Butterfinger Blondies will need to be stored in a single layer inside an air tight container.
Frozen Butterfinger Blondies can last 1-2 months in air tight containers in the freezer. When ready to enjoy, remove blondies from the freezer and place in the fridge for 24 hours to thaw. Or place on the counter for 8-10 hours to thaw.
Butterfinger Blondies
Discover the rich and fudgy goodness of these blondie bars. Loaded with toffee bits you will enjoy the flavors of Butterfinger candy in every bite.
Ingredients
Blondies
- 1 cup butter
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups Butterfinger Bars, chopped/crushed
Frosting
- 1 cup butter, room temp
- 2 teaspoon vanilla
- ¼ teaspoon salt
- 1 tablespoon milk
- 3 cups powdered sugar
- ½ cup Butterfinger Bars, chopped/crushed
Instructions
- Preheat oven to 350° F.
- In large mixing bowl cream sugars and butter.
- Add vanilla and eggs to creamed mixture and combine.
- Add dry ingredients, flour, salt and baking soda to mixture until just combined.
- Stir in chopped/crushed Butterfingers.
- Spread blondie mixture in a 9x13 baking dish and place in oven. Bake for 25 minutes until the center is cooked through.
- Remove blondies from the oven and let cool.
- In a small bowl using a hand mixer, cream together the butter, vanilla and milk until the mixture is smooth.
- Slowly add in powdered sugar and continue to mix on low until completely incorporated. Mix frosting on medium speed until smooth.
- Spread frosting over cooled blondies in pan and sprinkle with chopped/crushed Butterfinger pieces and enjoy!
Notes
Don't miss other helpful tips, recipe variations and storage information found in the full article above.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 373Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 56mgSodium: 291mgCarbohydrates: 49gFiber: 1gSugar: 34gProtein: 3g
Nutritional information provided is an automatic calculation and can vary based on the exact products used and any changes made to the recipe. If these calculations are important to you, I recommend calculating them for yourself.