BUTTERFINGERS CHOCOLATE CHIP BLONDIES
1/2 cup vegetable or canola oil…………...................… 1 egg
1/2 cup firmly packed dark brown sugar...................1/2 cup granulated sugar
1/2 cup peanut butter (crunchy and/or smooth) …………..1 tsp vanilla extract
1-1/4 cup flour...........................................................dash of salt
1/2 tsp baking soda ……………………............................ 1/2 tsp baking powder
about 1/2 cup chocolate chips (any type chocolate)
about 1/2 cup Butterfingers baking bits (plus more to crush some on top of glaze)
Glaze ingredients:
1 tsp. peanut butter (creamy is best for the glaze)
1 tsp. chocolate syrup
1 TB unsweetened cocoa powder
about 3/4 cup powdered sugar
milk as needed (up to 2 TB)
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Grease and flour (or baking spray) an 8” or 9” square baking pan. Preheat oven to 350.
Beat the oil, sugars, and peanut butter in a mixing bowl with a wooden spoon (could also use electric mixer) until smooth and creamy. Then, beat in the egg and vanilla. Next, beat in flour, soda, and baking powder. Stir in chocolate chips and Butterfingers bits (it will be really thick). Spread/pat evenly in baking pan and bake for 18-22 minutes, until toothpick comes out clean (don't over-bake because you don't want them too hard). Let them cool on the rack for about 10 minutes or so before drizzling with glaze and sprinkling with some more of the Butterfingers bits. Then let them cool completely before cutting into squares.
GLAZE: Whisk the powdered sugar, chocolate syrup, cocoa powder and peanut butter together in a small, deep bowl ~ adding milk in about 1 tsp. at a time, until it's a nice, smooth, somewhat thick drizzle consistency. You can adjust the consistency by adding more powdered sugar (if it's too thin) or more milk (if it's too thick). If you keep adding and end up with way too much glaze, you can refrigerate any extra and use it another time on something else.