Buttered Candy Fingers
Virginia
created these bars for her husband, a longtime fan of Butterfinger candy bars.
Similar candy bars could be used. They’re a great cookie for potlucks--easy to
make and popular with both kids and adults.
Ingredients
At a glance
Bar cookies and squares
Makes
50 "fingers"
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 4 regular (2.1-ounce) or 2 king-size (3.7-ounce) Butterfinger bars, finely crushed
Steps
Preheat oven to 350 degrees F. Lightly grease or
spray a 9-by-13-inch cake pan.
Cream butter and sugar until well-blended. Beat in salt, then stir in flour to make a stiff dough. Pat mixture evenly over bottom of pan.
Bake in the center of the oven for 10 minutes. Remove from oven, and sprinkle crushed candy bars evenly over top. Return to oven for another 10 minutes, or until edges of crust that show are golden and crushed candy has fused into a topping.
Let cool in pan, then cut lengthwise 5 times and across 10 times to make 50 skinny bars.
Cream butter and sugar until well-blended. Beat in salt, then stir in flour to make a stiff dough. Pat mixture evenly over bottom of pan.
Bake in the center of the oven for 10 minutes. Remove from oven, and sprinkle crushed candy bars evenly over top. Return to oven for another 10 minutes, or until edges of crust that show are golden and crushed candy has fused into a topping.
Let cool in pan, then cut lengthwise 5 times and across 10 times to make 50 skinny bars.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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