One night this weekend Ariel and I had been tastespotting for a dangerous amount of time, this led to many intense cravings and a brutal 30 minutes of indecision on which urge to follow. In the end Ariel decided to make some sort of pasta and I decided to make something with peanut butter and chocolate (as usual). Introducing, Butterfinger Bars! Not quite as good as the candy–personally I’m partial to the tons of sugar, preservatives, and chemicals found in packaged junk food–but they definitely hit the spot!
I found these on Katie Blair Designs and was salivating as soon as I saw the pictures. The Butterfinger Bars did not disappoint. After a quick trip to the grocery I whipped these up in no time, they were really really easy to make–the hardest part was waiting for them to cool! Impatient as I am, I stuck them in the freezer because I was dying for a taste of the Butterfinger Bars. The cookie/blondie part is peanut buttery and delicious. It doesn’t have the distinct texture of a Butterfinger (who knows how they make that) but it is crumbly and the oats add some texture without even noticing they are there really. The chocolate layer on top is, well, chocolatey, and the peanut butter glaze completes these bars perfectly. The Butterfinger Bars are sure to become a staple baking recipe for me because they were so simple and so so tasty. Next time I might have to crumble some Butterfinger candy on top!
Adapted from Katie Blair Designs
3/4 cup butter*
3/4 cup sugar
3/4 cup brown sugar, packed
2/3 cup peanut butter*
3/4 tsp soda
1/2 tsp salt
3/4 tsp vanilla
1 1/2 cup flour*
1 1/2 cup oatmeal
1 1/2 cup chocolate chips
Preheat oven to 350 degrees F. Mix butter, sugar, brown sugar, egg, peanut butter, soda, salt, vanilla, flour and oatmeal in mixing bowl. Spread in a 9 x 13-inch baking dish. Bake for 10 to 12 minutes. Sprinkle chocolate chips on top of hot crust. Wait 10 minutes and spread the melted chocolate evenly over the top. Let cool; then drizzle or spread with topping.
Topping: 1/2 cup powdered sugar 1/4 cup peanut butter* 2-4 tbsp milk* Blend these together and spread over bars. Cool and cut into squares.
*Healthy Swaps: I used 1 stick of light butter (8 tbsp) and 4 tbsp of non-fat greek yogurt as a substitute for butter. I also used a fat free egg substitute, reduced fat peanut butter, and a mix of whole wheat and white flour (1 cup whole wheat flour and a 1/2 cup all purpose flour). In the glaze I used light vanilla soy milk.