Nutter Butter Brownies {For Chris}
We have been in Virginia for several days visiting and I wanted to make something special for my boyfriend while he was at work. Since his favorite candy bar is Butterfinger and he loves peanut butter I decided to go with Peanut Butter Brownies and add in Butterfinger. He is also not a huge sweet eater so I took the remainder to his co-workers at Haus Juris German Shepherds.
It's snowing in northern Va and we are heading to DC after lunch to see some sights before we catch a train back to Alabama. B is so excited to see snow...the local people must think he's crazy getting excited over the little bit we have seen though.....
Anyways here is the recipe. Enjoy!
About 30 Nutter Butter cookies, finely crushed*
1 pkg peanut butter chips
1 (14oz) can sweetened condensed milk
About 12 mini (or 2 regular) Butterfinger candy bars, roughly chopped
1 small pkg Nutter Butter minis, optional (for garnish)
1. Line an 8×8 inch baking pan with foil, extending the sides of the foil over the edges of the pan. Lightly mist with cooking spray & set aside.
2. In a large bowl, melt the PB chips in the microwave for 45 seconds, stirring until smooth. Stir in the milk to combine.
3. Combine the crushed cookies & Butterfinger into the PB/milk mixture.
4. Using your greased hands or a greased rubber spatula, spread the mixture evenly into the prepared pan. Top with miniature Nutter Butter cookies, if desired.
5. Place the pan in the fridge to set, about 20 minutes. Cut into squares and serve. Store leftovers airtight, at room temperature, for 3-4 days.
**Note: to finely crush cookies, grind them in a food processor until finely ground, working in batches. You don’t want them to be chunky, more like crumbs.**
It's snowing in northern Va and we are heading to DC after lunch to see some sights before we catch a train back to Alabama. B is so excited to see snow...the local people must think he's crazy getting excited over the little bit we have seen though.....
Anyways here is the recipe. Enjoy!
About 30 Nutter Butter cookies, finely crushed*
1 pkg peanut butter chips
1 (14oz) can sweetened condensed milk
About 12 mini (or 2 regular) Butterfinger candy bars, roughly chopped
1 small pkg Nutter Butter minis, optional (for garnish)
1. Line an 8×8 inch baking pan with foil, extending the sides of the foil over the edges of the pan. Lightly mist with cooking spray & set aside.
2. In a large bowl, melt the PB chips in the microwave for 45 seconds, stirring until smooth. Stir in the milk to combine.
3. Combine the crushed cookies & Butterfinger into the PB/milk mixture.
4. Using your greased hands or a greased rubber spatula, spread the mixture evenly into the prepared pan. Top with miniature Nutter Butter cookies, if desired.
5. Place the pan in the fridge to set, about 20 minutes. Cut into squares and serve. Store leftovers airtight, at room temperature, for 3-4 days.
**Note: to finely crush cookies, grind them in a food processor until finely ground, working in batches. You don’t want them to be chunky, more like crumbs.**
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