Wednesday, April 13, 2016

Full of chocolate and gluten goodness....Butterfinger sugar cookie bars

What is a staff meeting breakfast without some chocolate? You can blame cvs and the 50% Easter candy (yes the one near me is still fully stocked) isle for this one......

Butterfinger sugar cookie bars 

  • 1 and 1/2 sticks of butter melted
  • 1½ cups white granulated sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 2 cups all purpose flour
  • 1 bag of Butterfinger Nest Eggs-some chopped, shaved and a handful left as a oval--see directions
  • ( any version will work these were just on sale)

  1. Preheat the oven to 350°F. Line a baking dish with parchment paper ( size of dish depends on how thick you would like your bars- I used a 7 by 11)
  2. Chop and cut Butterfinger candy. 
  3. In a mixing bowl add the butter and sugar. Mix until combined. 
  4.  Add in the vanilla and eggs and until smooth. 
  5. Add in the flour and mix until just combined. 
  6. Fold in 3/4 of the chopped candy. 

  7. Spread 3/4 the batter into the prepared pan.
  8. Top with remaining cut and chopped candy.
  9. Add remaining batter to the top of candy layer. Place the full sized candy where you would like :)
  10. Bake for 25-35 minutes until the edges are set. The bars might seen underdone  allow them to cool completely. Ensure they are cooked by inserting a knife or toothpick. 
  11. Once completely cooled cut and enjoy! ( yes wait until completely cooled!)


Recipe for bars loosely adapted from: