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Butterfinger Blondies ~ don't wait for Halloween leftovers to make these luscious candy studded blondies!


9 blondies

Total time

0 minutes




  • 10 fun sized (not full size) Butterfinger candies, cut in half
  • 2 (1 cup) unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 tbsp vanilla bean paste
  • 2 eggs (room temperature)
  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda


  1. Set the oven to 350F
  2. Cream the butter with the sugars until light and fluffy.
  3. Beat in the vanilla paste, and then the eggs, one by one.
  4. Mix the flour with the salt and baking soda. Add to the wet ingredients and mix just until combined.
  5. Fold in the candy bar pieces and then spread the batter into a lightly greased 8x8 square baking pan. I like to line mine with foil or parchment paper, with overlapping ends for easy removal, but it's not necessary.
  6. Bake for about 40-50 minutes, until puffed and golden.
  7. View the recipe instructions at The View From the Great Island

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