That is assuming you have any Halloween candy left by now after working on it for 13 days… If you happen to have some restraint, then you should be rewarded!
We seem to have a lot of candy leftover. I could tell you how much willpower I have, but the truth is only four trick or treaters came to our door this year and I way overbought. So, I rounded up all the mini Butterfinger bars I could find and proceeded to make brownies with them.
See the bits of Butterfinger? Yum!
I found a recipe online and tweaked it to use up chocolate chips I had on hand. The results were very good and both the girls, the husband and the babysitter agree that they were yummo! 🙂
1 cup all-purpose flour
1 tsp. salt
4 oz. chopped bittersweet chocolate or bittersweet morsels
1 stick unsalted butter, cut into cubes
1/2 cup granulated sugar
1 tsp. vanilla extract
1/2 cup milk chocolate morsels
9 Butterfinger fun-size bars.
1. Preheat oven to 350 F. Grease a 9″ square pan.
2. Over very low heat, melt together butter and bittersweet chocolate. Set aside to cool slightly.
3. In a small bowl, stir together flour and salt.
4. In the bowl of an electric mixer, cream together sugar, eggs and vanilla until they are frothy and pale. Slowly pour the melted chocolate/butter mixture into mixer while it’s on, incorporating fully.
5. Fold flour mixture into liquid ingredients just until fully combined.
6. Chop six of the Butterfinger bars into 8ths and, with the morsels, stir into the batter.
7. Pour the mixture into the greased pan, pressing it evenly into the corners and across the center. Cut the remaining three Butterfingers into thirds and place evenly in rows to make nine bars with a piece of Butterfinger in the center of each.
8. Bake approximately 30 minutes, or until the mixture just begins to pull away from the sides of the pan and a toothpick comes out clean with moist crumbs stuck to it.
9. Cool completely, then remove from pan and slice into nine bars.