Chocolate Chip Buttercrunch Cookies

If you saw yesterday's blog post with that decadent hot beverage, Sweater Weather Swirl (If not, you must! Click here.), you may also have seen a pair of cookies next to the cup. I'd made those earlier in the week, and found them the perfect accompaniment for my hot spiked cocoa.

For someone who claims they don't like chocolate chip cookies all that much, I tend to make a lot of variations. This is my latest, and I think greatest, because it incorporates two of my favorite candies into one delicious cookie. I'm talking chocolate chips, broken up Butterfinger bars, as well as chocolate covered English toffee bits. Doesn't that sound heavenly? I also added nuts, but you can decide on your own if that's an addition that you'd like to make. You might want to give these a try if you have Halloween candy left over, they freeze beautifully, so consider making miniature ones to add to your holiday cookie tray. Whatever you do, try these!

Chocolate Chip Buttercrunch Cookies

​½ cup margarine - (1 stick)

½ cup butter - (1 stick)

3/4 cup brown sugar, packed

3/4 cup granulated sugar

2 large eggs

2 tsp. vanilla extract

2 ½ cups flour

1 tsp. baking soda

1 cup mini chocolate chips

2/3 cup crushed Butterfinger bits

2/3 cup Heath Bits 'o Brickle

1 cup pecans, chopped

Preheat the oven to 375°F.

Cream the margarine and butter with the brown and granulated sugars. Add the eggs and vanilla and beat until fluffy.

In a separate bowl, combine the flour, baking soda and salt and add to the creamed mixture. Stir in the chocolate, Butterfinger bits, and Bits o Brickle  along with the nuts.

Drop rounded spoonfuls of batter 2 inches apart onto a baking sheet. Bake the cookies until they're pale golden brown, 12 to 14 minutes.

Makes about 48 cookies.

PRINT RECIPE

This post is linked to:

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Celebrate Your Story

Inspire Me Tuesday

Reader Tip Tuesday

Tuesdays with a Twist

The Scoop

Dream, Create, Inspire

Homemade Butterfinger Bars

 I find the concept of making one’s own candy bars to be quite intriguing.  In most cases, however, it seems to involve a bit of effort, and, when it comes to candy, who wants effort?  So when I stumbled upon this recipe for homemade Butterfinger Bars I had to give them a try.

Mr. O-P was a bit put off by the ingredients and, frankly, so was I.  Put off…and skeptical.  Peanut butter and candy corn, melted together.  Uck!  As it turned out, though, not so uck.  In fact, pretty amazing!  I didn’t want to make a big pan full, so just measured out

8 ounces of candy corn

8 ounces of Jif Peanut Butter

I melted both over low heat in a medium saucepan, stirring constantly, and pressing down on the candy corn to force it to incorporate.  (Candy corn can be a bit willful, in case you don’t know.)

I sprayed a metal loaf pan with Pam and pressed the “dough” smoothing it out as I went until it covered the bottom of the pan.  I allowed it to cool for about fifteen minutes and then scored it into small bars.  I allowed an additional fifteen minutes cooling time, and cut along the score lines.

Thirty minutes later, I inverted the pan over a parchment-lined cutting board, gave it a whack, and out they popped.

I melted 8 ounces of milk chocolate in the microwave, a minute at a time, stirring after each minute, and dipped each bar into the chocolate, placing it on waxed paper to dry.

I must say, the texture notwithstanding, these are excellent clones of the classic Butterfinger Bar.

This post is linked to:

Sunday Sweeties