Butterfinger Blondies recipe: these soft and chewy blondies are loaded with white chocolate and rich peanut buttery Butterfingers! If you’re a Butterfinger fan, you’ll love this blondies bar dessert recipe.

I believe in packing blondies to the max with chocolate goodness!

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Butterfinger Blondies recipe

The recipe is perfect for any candy bar substitutions of your liking. With Halloween just around the corner use it as an opportunity to clean out your pantry and use up your half-eaten bags and odds-and-ends of chocolate candy. Instead of eating those fun-sized Butterfinger bars, which is exactly what I could do, I made Butterfinger bars for everyone to enjoy.

Butterfinger candy bars are the main attraction in this Butterfinger Blondies recipe. These bars are buttery, dense, thick, and full of crunchy AND creamy texture.

Butterfinger Blondies Recipe Ingredients

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

butter
brown sugar
large eggs
self-rising flour
vanilla
Butterfinger bars
white chocolate bar chopped
pecans

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Blondies are similar in texture to brownies but don’t contain cocoa. They are dense and moist like brownies, not light, fluffy like cakes. And, I frosted some of them like these Peanut Butter Graham Cracker Blondies.

Butterfinger Blondies recipe tips

You’ll need to grease a 9×13 inch cake pan. Additionally, you can line the pan with parchment paper or non-stick aluminum foil.
Any candy bar can be used as well as any size. I used four full-sized bars chopped.
You may want to use a combination of different bars and/or chocolate chips or nuts.

Butterfinger Blondies recipe

Butterfinger Blondies recipes are dense bars and a texture lover’s dream. There’s an abundance of crunchy chopped Butterfinger candy bars, contrasted with soft, buttery, moist, and chewy dough.

Author: Paula

4.62 from 13 votes

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Prep Time: 10

Cook Time: 22

Total Time: 32

Servings: 12 servings

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Ingredients

8 Tablespoon butter
2 cups brown sugar
3 large eggs
2 cups self-rising flour
1 Tablespoon pure vanilla extract
4 full-size Butterfinger candy bars chopped
8 oz white chocolate bar chopped
1 cup pecans

Instructions

Preheat oven to 375 degrees.
Spray a 9×13 inch cake pan with non-stick spray.
With an electric mixer cream sugar and butter together until smooth.
Add eggs and combine.
Gradually add flour and mix well. Add vanilla.
Fold in Butterfinger bars, nuts, and white chocolate by hand until evenly distributed.
Spread in prepared pan and bake for 22 to 25 minutes.
Allow to cool slightly but cutting

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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