Thank you to Cookies and Cups for creating this amazing Butterfinger Blondies recipe!
Ever since Camille introduced me to her fabulous Cake Batter Blondies, I have been blondie crazy. These were simple and soooooo good.
If you are a Butterfinger fan, prepare to have your mind blown. These are so yummy, and taste better than the actual candy.
I didn’t think it was possible either, but it truly is. The frosting on these is also the cherry on top. It is so smooth and creamy, and a little lighter than most frostings. You are not going to be disappointed.
Do these freeze well?
These Butterfingers Bars actually freeze great. I was skeptical because of the ice cream, but I froze them for about a week, then let it thaw a little before I ate it, and it was almost better.
The center was a little more dense and moist, and the frosting thawed nicely.
We recommend freezing them in an air tight container, and not stacking them one on top of the other, just for the best results.
We also recommend not freezing them for more than a month.
To thaw, we recommend placing them in the fridge 48 hours before serving them, or out on the counter for 12-20 hours, for the best results.
What could I use in these Butterfinger Blondies, instead of shortening, in the frosting ?
We love the creamy and light texture the shortening gives the frosting, however, it has a unique taste. It is still delicious, but you could easily swap out the shortening for something else.
For this particular recipe, we recommend using butter as a substitute. You will just want it at room temperature, not softened, when making this recipe.
You might also enjoy these Blondies:
- Loaded Blonde Brownies
- Thick and Chewy M&M Blondies
- Cake Batter Blondies
- White Chocolate Cranberry Blondies
- Sugar Cookie Bars
- Snickerdoodle Blondies
- Chocolate Chip Cheesecake Blondies
- Cookies and Cream Oreo Blondies
Check out our new cookbook:
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
Butterfinger Blondies Recipe
- 1 cup butter
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 2½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon coarse sea salt (or regular salt)
- 2 cups Butterfinger Bars coarsely chopped, (about 16 Fun Size candy bars)
- ½ cup butter room temp
- ½ cup vegetable shortening
- 1 teaspoon vanilla
- 1 Tablespoon milk
- 3 cups powdered sugar
- ½ cup Butterfinger Bars chopped, (about 4 Fun Size candy 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) just until combined.
- Stir in your 2 cups chopped Butterfingers.
- Spread in a 9×13 baking dish and bake for 25-28 minutes until center is JUST set.
- Remove from oven and cool completely.
- Cream the butter, shortening, vanilla, and milk together until smooth.
- Add in the powdered sugar on low speed. Turn speed up to medium and mix until smooth
- Spread frosting on cooled brownies and sprinkle with chopped Butterfingers.
- We love the creamy and light texture the shortening gives the frosting, however, it has a unique taste. It is still delicious, but you could easily swap out the shortening for something else. For this particular recipe, we recommend using butter as a substitute. You will just want it at room temperature, not softened, when making this recipe.
- Mixing Bowl
- 9×13 Inch Baking Dish
- Small Mixing Bowl