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Recipes: Homemade Butterfinger Ice Cream and Butterfinger Blondies

Our ice cream freezer died! We had hoped to replace it this week, but we didn't have any luck! I hate we didn't get to make this ice cream recipe that Holly F. shared with us! I know it is delicious!! Thank you, Holly, for sharing all these wonderful homemade ice cream recipes! They've made great Desserts of the Week for July!!

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
 6 eggs
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.



Butterfinger Blondies

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!

Butterfinger Blondies

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.
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Comments

  1. AnonymousJuly 29, 2009 at 9:09 PM

    Connie, how can you stay so thin eating like this?LOL


    Share your secret please!

    ReplyDelete

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