Why ever not? I ask! Candy in cookies is one of life’s most precious pleasures. Why should Blizzards and Sonic Blasts get to have all the fun? Through lots of experimentation, I found that leaving the Butterfingers in semi-big chunks creates these addictive little crunch-pockets throughout. If you’re as obsessed with crunch as I am, you’ll love these! The semi-sweet chocolate chips are also a must to balance out the sweetness. These are great with ice cream on the side, or just a great treat to slip in your husband’s vehicle before he leaves for the day (or on his keyboard if he’s working from home!). My kids will not leave them alone!
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You will need…
- 1 1/2 cups packed, light brown sugar
- 1 cup softened butter (two sticks)
- 2 1/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt, plus an extra sprinkle for the top of the blondies if you desire
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups Butterfinger candy bars, chopped into large-ish chunks
- 3/4 cup semi-sweet chocolate chips
- Cream together the butter and brown sugar in a stand mixer. Add in the vanilla and eggs and mix until combined
- Whisk together the dry ingredients in a separate bowl, add to the sugar mixture and stir until a thick batter is formed
- Gently fold in the Butterfingers and the chocolate chips
- Transfer the mixture to a greased 9 X13 baking dish and spread it out evenly to the edges of the pan, and smooth the top. Sprinkle sea salt over the top if desired.
5. Bake for 20-25 minutes until the blondies are golden around the edges
Here’s a printable!
Highbrow Downhome 