The Opposite of Hospital Food, Part 4 : Butterfinger Blondies

Uh, yes. You did read that correctly.

This recipe was my first delve into the world of vegetable shortening; my mother has always had the tendency to flee at the sight of it due to its infamous artery-clogging capabilities. I cut the amount of shortening in this recipe from the original in order to make it a little more health-conscious. After all, we don’t want to be going back to hospital food…

Jeepers.

Warm, gooey blonde deliciousness.

Butterfinger Blondies

Ingredients:

Blondie Batter:

1 cup butter

1 cup light brown sugar

½ cup granulated sugar

2 teaspoons vanilla

2 eggs

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups coarsely chopped Butterfinger bars (approximately 12 fun-size bars)

Butterfinger Buttercream:

½ cup softened butter

½ cup vegetable shortening

2 ½ cups confectioner’s sugar

½ cup coarsely chopped Butterfinger bars (approximately 4 fun-size bars)

Directions:

1.       Cream butter and sugars in a large mixing bowl. Add the vanilla and eggs and mix until incorporated. Add flour, salt and baking soda until combined and stir in chopped Butterfingers.

2.      Spread in a 9x13 inch baking dish and bake at 350 degrees for 25 minutes.

3.      Remove from oven and cool completely.

4.      Cream the butter and shortening together. Add confectioner’s sugar on low speed and stir in chopped Butterfingers. Spread over cooled blondies. 

— Alyssa