I had bought my Butterfingers in anticipation of making the ice cream. So, I decided to use them for Butterfinger Blondies instead! We really like these!!
Here are the recipes for the ice cream and the cookie bars:
Homemade Butterfinger Ice Cream
2 1/2 cups sugar
1 can Eagle Brand Milk
1 can pet milk
3 T. vanilla
4 butterfingers crushed
Whole Milk to fill freezer
Cook first 5 ingredients. Add butterfingers. Pour mixture into ice cream freezer and add whole milk to fill line. Freeze according to freezer directions.
Note: Be sure to check for the best price on the Butterfingers. Those bars at the check-out counter aren't usually the best deal. At Piggly Wiggly, the large bars were $0.75 each, but they had the Fun-size packages on sale for $0.99 each. So, two packages of these were only $2.00 - verses $3.00 for the large bars. Plus, the two Fun-size packages had more ounces of candy than the four large bars!
2¼ cups flour
1 tsp baking powder
¼ tsp salt
¾ cup butter, softened
2¼ cups brown sugar
3 large eggs
1½ tsp vanilla extract
4 regular-sized Butterfinger candy bars, crushed
Preheat oven to 350 degrees. Spray a 13×9-inch baking pan with cooking spray.
In a small bowl, combine flour, baking powder and salt; set aside.
Combine butter and sugar with an electric mixer at medium speed.
Beat in eggs until smooth; add vanilla and mix well.
Slowly add flour mixture a bit at a time.
By hand, stir in one cup of the crushed Butterfingers.
Spread mixture into the prepared pan. Sprinkle remaining crushed Butterfingers over the top of the batter.
Bake for 30- 35 minutes, or until the bars are golden brown and a bit firm to the touch.
Cool completely; cut into bars.