Sunday, August 18, 2013
CHOCOLATE CHIP COOKIES BARS STUFFED WITH HUGE BUTTERFINGERS...TOO GOOD TO BE TRUE
20 ounces Pillsbury cookie dough (or homemade)
7 full size Butterfinger Bars
1 Godiva Milk Chocolate Bar or brand of choice
Press about half of the cookie dough (10 ounces) into an 8x8 pan lined with nonstick foil. Lay 5 butterfinger bars on top. Press the remaining half of dough (10 ounces) on top of the bars to cover them. Bake at 350 for 25-30 minutes. While they bake, chop the last 2 Butterfinger bars and one Godiva milk chocolate bar. Once you remove them from the oven, lightly press on all of the chopped candies so they will stick. Cool completely before cutting.
Inspired by Pipandebby
Homemade Cookie Recipe if you choose:
This cookie recipe yields 40 ounces of dough. You will need only 20 ounces (or half of it) for these butterfinger bars. You can freeze the other half of this recipe and bake them off as cookies at 350 for 10-12 mins.
2 1/4 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract
1 egg yolk
2 cups chocolate chips
Preheat oven to 350 degrees. Line 8x8 pan with nonstick foil. Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Divide this dough in half. Place half in the freezer for cookies another day.