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This Butterfinger Blondies recipe is sponsored by Ferrero. All opinions are my own. Have you ever tried baking with Butterfinger® candy bars? I’ve always wondered how it would be to bake with them, so I decided to try making Butterfinger blondies. To my delight, these turned out even better than I expected, so I wanted to share them with you. If you’ve read my blog, you might know that my absolute favorite flavor combination is peanut butter and chocolate. I absolutely adore Butterfinger candy bars because I love the unique peanut-buttery flavor, and also the crispety crunchety texture. This recipe for Butterfinger blondies calls for a 10.2 oz bag of the Butterfinger fun size bars. I think these are the perfect option for the recipe because they fit so nicely into the 9x9 pan, and you can find them at your local Vons or Pavilions stores. I personally like to shop at Vons when I can, because they have so many great deals on their mobile app. It’s also been seamless to shop there with social distancing guidelines in place. They have everything clearly marked in the store, and it’s easy to find everything I need to make these Butterfinger blondies. You can save with this coupon. If you’d like to try these Butterfinger blondies for yourself, the recipe is super easy to follow. It is a straightforward sugar cookie base, with the Butterfinger bars layered in the middle. I also sprinkled some chopped up pieces on top to make sure these are extra peanut-buttery with that crunch that I love from Butterfinger. Butterfinger Blondies Ingredients: Cooking spray 3/4 c. butter, melted 1 c. granulated sugar, plus more for sprinkling 2 large eggs 1/2 c. brown sugar 2 tsp. pure vanilla extract 2 c. all-purpose flour 3/4 tsp. baking powder 1/2 tsp. kosher salt 10.2 oz Bag of Butterfinger Fun Size Bars Directions: Preheat oven to 350°F and grease a 9"-x-9” pan with cooking spray. In a large bowl using a mixer, beat butter and sugars until light and fluffy. Add eggs and vanilla and beat until combined. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and beat until just combined. Press half the batter into prepared pan, then lay Butterfinger bars in an even layer on top. You can leave the bars whole or cut in half as I did. Press the remaining dough on top to cover Butterfinger bars completely. Chop remaining bars and sprinkle on top. Bake until blondies are golden and slightly soft in the middle, 30 to 35 minutes. Let cool completely before slicing into squares.

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