Wednesday, August 14, 2013

Chewy Butterfinger Bars

So I was thinking last week, I've clearly deprived you of treats lately. I've been so busy focusing on making sure none of our veggies from the produce box go to waste that I haven't made many desserts. A good thing, but we've got to have some chocolate now and then, right?

Well I think I've more than made up for it here. I've made for you a decadent, rich, chewy brownie like bar that's filled with all kinds of peanut butter goodness!

I seen these in the recent issue of Simple and Delicious magazine, they instantly caught my eye. I think many of you will appreciate the fact they start with a simple box cake mix. They also make a lot! Plenty for you to give to the neighbors or bring to a potluck. I split ours between my daycare families otherwise I would be constantly snacking on a piece here and there.

Oh and try yours warm with a scoop of vanilla ice cream. A perfect brownie sundae!

Chewy Butterfinger Bars

1 box chocolate cake mix (regular size)
3.9 oz. instant chocolate pudding
1 cup flour
1/2 cup milk plus 2 tbsp more
1/3 cup canola oil
3 tbsp butter, melted
2 eggs
6 full size Butterfinger bars, divided
1 cup peanut butter
1 tsp vanilla
3/4 cup chocolate chips, divided

In a large bowl, combine cake mix, pudding and flour. Add in milk, oil, melted butter and 1 egg. Stir just until moistened, add in up to 2 tbsp more milk if needed. Press half of mixture into a 15x10x1-inch baking pan lined with foil, make sure to grease foil as well. Bake for 10 minutes at 350 degrees.

Meanwhile, chop two candy bars. Stir peanut butter, vanilla and remaining egg into leftover cake batter. Fold in chopped candy bars and 1/4 cup of chocolate chips.

Chop three additional candy bars and sprinkle them over warm crust, press down gently. Cover with remaining cake mixture. Crush the remaining candy bar and sprinkle over bars, top with remaining chocolate chips. Bake 25-27 minutes longer or until toothpick inserted in middle comes out clean. Let bars cool before cutting.

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