These Butterfinger Brownies were the other treat I brought along to Paw-Paw’s party. As I mentioned last week, we had a party to honor my grandfather a few weeks ago. He’s been gone for a few years now, and we all came together to celebrate his life with memories and games and the foods he loved.
To be truthful, I never knew him to eat much in the way of sweets–he was diabetic for my whole life, and kept himself to a strict diet. But when I tried to think of things foods that reminded me of him, I remembered one of the few times I had him to myself. After all, I have a whole slew of cousins (and that’s okay!) and we all grew up right here near my grandparents (no complaints there either!). It does mean that most of the time I spent with Granny and Paw-Paw when I was young involved the other kids. But when I thought about it, I remembered being on vacation in Buffalo, New York, and he and I going on a walk, just the two of us, to the nearby drugstore. We’d gone to buy Yahtzee score cards, of all things. I don’t remember what we talked about, but I remember feeling pretty special as we talked the whole way there and the whole way back. And I don’t remember much about the trip, but I do remember him buying me a Butterfinger candy bar to snack on.
So like with the Oyster Crackers last week, rather than show up at the party with Butterfinger candy bars, I tried to come up with a recipe using Butterfingers. And so I came across this recipe at www.recipegirl.com. The original recipe called for full-size bars, but I adapted it to fun-size candy bars–and just in time for Halloween. This would really work with any leftover candy bars you have. The vanilla blondie flavor is the perfect backdrop for any candy bar flavor. Heath bars, Snickers, or Reese’s cups would be delicious.
- 2¼ cups flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup butter, softened
- 2¼ cups brown sugar
- 3 large eggs
- 1½ tsp vanilla extract
- 12 fun-size Butterfinger Candy bars, crushed
1. Preheat oven to 350°F. Line a 13×9-inch baking pan with greased parchment paper
2. In a small bowl, combine flour, baking powder and salt; set aside.
3. In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar.
4. Beat in eggs and vanilla until smooth.
5. Stir in flour mixture and 1 cup of crushed butterfingers.
6. Spread in prepared pan. Sprinkle remaining crushed butterfinger bars over top of batter, reserving a couple of tablespoons of crushed candy.
7. Bake 30 – 35 minutes, or until the bars are a bit firm to the touch. Remove from the oven. While the bars are still warm, sprinkle with the remaining candy. Remove to a wire cooking rack and let cool completely before cutting into bars.