Butterfinger Bars

Posted on
Several months ago, we stopped by my parent’s house for a visit. Almost everyone was there & so my mother pulled out the heavy artillery. She had tubs of baked goodies for everyone to munch on while we all visited. I blithely grabbed a square ‘something’ that looked almost like a brownie, but not quite, but enticing nonetheless because it was frosted. As I bit into it – I was transported. Yes, as in Star Trek – ‘beam me up Scotty’ transported…back to my elementary school. I was eating a much coveted, often traded (at very high stakes), always anticipated ‘Butterfinger Bar’. I couldn’t believe it.

Over the years I have searched for this specific recipe. I found some that professed to be the real thing, but I always came away disappointed. But now unbelievably, my mother had them there on a tray in front of me. I quickly noted where they all were on the tray & sneaked back into the kitchen to hide them all so that I could hoard them all before my siblings all happened upon my discovery.

I demanded to know where my mother had gotten the recipe & began negotiations to obtain the recipe (er..begging). Unfortunately, my mother said that she did not (oh fie!) have the recipe, & that she got the treats from a family member. Cousin, aunt, niece…she just couldn’t remember. Oh the agony!

While I left slightly disgruntled, my tummy was full & happy.

Long story short, I contacted a cousin & hit pay dirt on the first try! She did not make the Butterfinger Bars, her sister did. She however, also had the recipe & would be happy to send it to me…after she got home from work. What a great cousin! I am now the proud owner of the recipe for Butterfinger Bars, & can now transport myself back to elementary school whenever I want!

I made these this morning & found that due to my altitude I needed to make a few adjustments. So, here is the recipe, worked for a 6,000+ altitude. I hope you enjoy them as much as I do.

3/4 cup butter softened
3/4 cup peanut butter
1/2 cup sugar

Mix in
1 tsp soda
1 1/2 cup brown sugar
1/4 tsp salt
2 eggs
2 tsp vanilla

1 3/4 cup flour
2 cups quick oats.

Spread into greased 11×17 kafe pan. Bake at 350* for 12-17 minutes or until light brown (don’t over bake).
Watch these carefully. For lower altitudes, bake at 325* for 10 – 15 minutes. When baked at 325* at a higher altitude, these take 22+ minutes. Take them out when they are light brown & puffy – just past the stage when you aren’t sure if they are really done or not.

½- 1 c. peanut butter over top while still hot.

Let cool.
Spread with chocolate frosting.

Chocolate Frosting:
4 cups powdered sugar
2 tea vanilla
1/2 cup butter softened
2 tbsp milk
2 tbsp cocoa

Mix all ingredients until smooth & creamy adding milk as needed for spreading consistency.

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *