Butterfinger Crunch Cookie Bars
By Sue Lau | Palatable Pastime
Disclaimer: Although I have received compensation and/or product from the event sponsors, all opinions and relevant recipe content are my own.
Welcome back to the third annual #Choctoberfest! Allison over at the Pintertest Kitchen has put together another great event with wonderful prizes from our event sponsors that you can sign up to win in the drawing. Imperial Sugar have outdone themselves (yet again) with a boatload of sweetness for both prizes and providing product for the bloggers to work with. As well, other sponsors have pitched in to help, including Barlean’s, Rodelle, and Davis Chocolate.
And Happy Friday! This is my third recipe for this yummy event. I’d gotten a little behind with some back pain this week, so ran out of time to get some fudge made, which is what I had originally planned. Scratching my head about how to solve the problem, I reached forward to a recipe I was going to post in an upcoming event for Christmas Cookies, which is coming up in about a month. I have plenty of time to figure out which cookie I can replace that with then. Is there any particular cookie for the holidays you’d like to see me bake? Let me know in the comments below, or drop me a line at email@example.com.
This recipe is a riff off toffee coffee bars, which are usually made with Heath candy and espresso. But you know, sometimes other candies plug in and work out equally well in recipes, as this one does.
It turns out rich and chewy- like a brownie, but I didn’t want you to think I have just tossed some butterfingers into a brownie mix, because these are so much more than that.
Bill dubs them “Outrageous!”
I almost went into a sugar #aromacoma from the delicious scents coming from the pan. While they are made with candy, they are not too sweet. But you had better believe they are rich.
So do enjoy- and don’t forget to sign up for the giveaway before it ends if you haven’t already. Also check out my recipe for Spaghetti allo Scoglio which also posted today for #FishFridayFoodies. It is a very easy to make, special occasion pasta. And don’t forget to join me tomorrow for Soup Swappers when I share my recipe for Mashed Potato Soup. Then on Sunday it’s once again time for #SundaySupper and I am sharing my down-home recipe for Chicken and Dumplings. Sunday is another double-header as I join fellow bloggers sharing recipes for Halloween Food and Fun! I’ll be showing you how to make Caramel Apple Cereal Bars, a taffy-apple takeoff of the usual Rice Krispie Bars. Join me each day!
Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.
You can also enter to win our #Choctoberfest prize pack, worth $450!
Thank to our amazing sponsors who are contributing the prizes. To see the giveaway info and enter, click the #Choctoberfest Welcome post. The giveaway goes on through the weekend.
click here——->>>>Choctoberfest Welcome & Giveaway!<<<——-
Butterfinger Crunch Cookie Bars
- 1 box (18 ounce) yellow cake mix
- 1/4 cup melted butter
- 1/4 cup milk
- 2 large eggs
- 12 ounces semi-sweet chocolate chips
- 1/4 cup cold butter
- 5 ounces chewy caramels, unwrapped
- 1 can (14 ounce) caramel flavored condensed milk or regular condensed milk
- 1 package (10 ounce) Butterfinger baking bits (or 10 ounces crushed Butterfinger bars)
- 1/2 cup chopped nut topping (mixed peanuts and pecans)
- Preheat oven to 350°F.
- Grease a 9 x 13 baking pan.
- In a large bowl, mix together the cake mix, melted butter, milk, eggs, and chocolate chips.
- Using a spatula sprayed with nonstick (makes it easier to spread), spread out just over half of the batter in the pan evenly (start with half and steal a little extra if you need to for full coverage).
- Bake cake layer for 8 minutes.
- In the top of a double boiler (if you don’t have a double boiler- I do not- place a stainless steel bowl over a saucepan with a couple inches of water in it), heat the butter, caramels, and condensed milk until caramels are melted, whisking consistently.
- Pour pour the caramel over the crust.
- Drop the remaining cookie dough by small spoonfuls over the caramel.
- Toss together the butterfinger bits and chopped nuts and sprinkle over all.
- Bake an additional 30-40 minutes or until batter is no longer wet from a toothpick. (Mine went for 35).
- Allow to cool completely (I cool mine overnight) before cutting into squares.
- When serving, since the caramel is a little sticky, I put mine in cupcake papers as shown. They travel better that way, in case you are toting them to a party. Also easier for guests to pick up.
From the kitchen of palatablepastime.com
#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes.
Click on the hop link button to be transported to the other blogger’s recipes of the day for #Choctoberfest: