Butterfinger Blondies

My mother has the most profound sweet tooth of anyone I've ever met. So when I found this recipe on Pinterest, I decided that she would probably love it, since my whole family said it was the richest, sweetest thing they'd ever eaten.

After I finished zooming around the house in circles, trying to work out my sugar buzz, I decided to give her a call and tell her she simply must try these bars. She did, and said that she may have met her match in the sweets department.

She came, she ate, yet she did not get a sugar buzz. (Anyone who can build up an immunity to sugar like that clearly needs help.)

Do you know someone who could use some energy? Give them these.

And then stand back.

BUTTERFINGER BLONDIES

1 c. butter
1 c. light brown sugar
1/2 c. granulated sugar
2 tsp. vanilla
2 eggs
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. coarse sea salt
2 c. chopped Butterfinger bars (about 16 of the Fun Size bars)

Preheat oven to 350.

Cream butter and sugars in mixing bowl.

Add the vanilla and eggs and mix until incorporated.

On low, add your dry ingredients (flour, salt, baking soda) until just combined.

Stir in your chopped Butterfingers.

Spread in a 9 x 13 baking dish and bake for 25 minutes, until the center is just set.

Remove from oven and cool completely.

BUTTERFINGER BUTTERCREAM ICING:

1/2 c. butter, room temperature
1/2 c. vegetable shortening
2 1/2 - 3 c. powdered sugar
1/2 c. chopped Butterfinger bars (approximately 4 Fun Size bars)

Cream the butter and shortening together until smooth.

Add the powdered sugar on low speed. Turn the speed up to medium and mix until smooth.

Stir in your chopped Butterfinger (or do as I did and copy the original poster of the recipe by sprinkling your Butterfinger pieces on top, at the very end.)

Spread the icing on your cooled blondies.