The treat for this week uses one of my favorite candies-Butterfingers. Recently I experimented adding crushed Butterfingers to my favorite sugar cookie bar recipe. Hubby and I liked the results a lot.
These cookies can be left plain or topped with a Chocolate Frosting to fancy them up. I just melted 1/2 cup chocolate chips with 2 t. butter for a minute in the microwave at 50% power and spread it on the tops of the cookies.
A word of advice, don’t crush the Butterfingers with you hands. It will warm the chocolate and cause it to stick to the inside of the wrapper. Ask me how I know. Use something heavy like a meat mallet.
The original recipe for these called for shortening, but I use butter. The shortening does produce a slightly crisper cookie than the butter.
Butterfinger Sugar Cookie Squares
3/4 c. sugar
1/3 c. butter, softened
1/3 c. vegetable oil
1 T. milk
1 t. vanilla
1 1/2 c. flour
1 1/2 t baking powder
1/4 t. salt
2 reg. size Butterfinger candy bars, crushed
1 T. sugar
In a large mixing bowl combine sugar, softened butter and vegetable oil. Beat until creamed and well blended. Add milk, vanilla and egg and beat well. In a small bowl, combine flour, baking powder and salt. Mix well and add to liquid ingredients mixing until well blended. Stir in the crushed Butterfinger candy. Dough will be stiff. Spread dough evenly in a foil-lined 10x15-inch jelly roll pan. You may need to use your damp hands to do this. Sprinkle the top evenly with the tablespoon of sugar. Bake at 375 degrees 10-12 minutes or until light golden brown. Cool 5 minutes. Cut into squares. Let cool completely. Frost with your favorite Chocolate Frosting or melted chocolate chips as above. Makes about 40 cookies.
Head on over to Meal Panning Magic to see what other bloggers treats are this week.