For most parents, whether we admit it or not, the best part of any Halloween is that golden hour, after the kids have passed out in a sugar stupor, the porch light has finally been turned off, and there is maybe an hour or so before exhaustion overtakes us when we can sit on the couch, glass of wine in hand, and lazily sift through the pillow case sacks, buckets, shopping bags, or whatever other vessel our kids have hauled around the neighborhood earlier in the night. Luckily my husband and I have completely different tastes in candy, so there are never any arguments. He takes all the Mr. Goodbars, Krackles,and Bit O’ Honeys while I carefully fish out the Butterfingers. Just the Butterfingers, thank you.
Every year it was the same in our house…we’d swear to preserve and protect our kids’ hard earned stash even as we pried it from their tired little fists…. we’d let them watch as we stowed the bags on an upper shelf or cabinet, out of the dog’s reach, hidden from marauding thieves… but then there wasn’t a whiff of guilt, not a speck of remorse, not an iota of hesitation as we stretched out on the couch and watched the pile of little wrappers grow. After all, didn’t we buy the costumes, yank all those slimy seeds out of the jack-o-lantern, and interrupt our dinner exactly 13 times to ferry bowls of candy (that we also bought) back and forth from the front door? It’s the very least we deserved.
What You Will Need
- 10 fun sized (not full size) Butterfinger candies, cut in half
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 Tbsp vanilla bean paste
- 2 large eggs, room temperature
- 2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
Instructions
- Set the oven to 350F
- Cream the butter with the sugars until light and fluffy.
- Beat in the vanilla paste, and then the eggs, one by one.
- Mix the flour with the salt and baking soda. Add to the wet ingredients and mix just until combined.
- Fold in the candy bar pieces and then spread the batter into a lightly greased 8×8 square baking pan. I like to line mine with foil or parchment paper, with overlapping ends for easy removal, but it’s not necessary.
- Bake for about 40-50 minutes, until puffed and golden.
Notes
This is one blondie that I found tastes even better after it has cooled (rather than right out of the oven.) The butterfingers firm up and regain their characteristic crunch, and the flavor is better.
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http://theviewfromgreatisland.com/2013/10/butterfinger-blondies.html
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Since our girls have left for college we usually still have a pretty good stash leftover at the end of any given Halloween, right in our own bowl. But somehow it’s just not the same thing. We don’t seem to get the same thrill out of eating our own candy. And worse yet, a little bit of annoying guilt creeps in as I pick out the Butterfingers from the very bowl that I filled (with a disproportionate number of Butterfingers). Funny that.