|I also didn't put too much effort into trying to make them look good.|
Chocolatier, I am not.
Once I got over my initial disappointment (which was not limited to the chocolate, by the way, I also think they need more peanut butter flavor), I decided to mash them up and use them in a cookie recipe I found last Halloween. I like these cookies because their texture is everything you could ever hope for in a cookie. The taste is...all right. You can find the recipe at: Chewy Butterfinger Cookies by Sally's Baking Addiction.
If you want to make the whole thing from scratch, including the candy (you psychopath), here's what I did:
Knockoff Chewy (Knockoff) Butterfinger Cookies Recipe
1/4 c. of sugar
1/8 c. of water
Dissolve together over medium heat. Then add:
1/8 c. light corn syrup
Heat mixture to 280F. Get it off the heat, and add:
1/4 c. warm peanut butter (just blast it in the micro briefly)
1/4 c. smashed corn flakes
Spread the mixture in smallish parchment-lined loaf pan, and score it with a knife. As it starts to cool, chop it into pieces. Freeze the pieces, until you're ready to baptize with chocolate.
*Hindsight from the baker: Next time, I'm going to see if I can add more peanut butter without screwing up the texture. I want more peanut butter flavor, darn it. Also, you probably don't have to dip these if you want to use them in the cookies. I'll bet you could just chop the peanut butter pieces and add them to the cookies with some chocolate chips. Somebody try it. Quick.*
|They look good, right? Photo editing is a beautiful thing.|
3/4 c. sugar
1/2 c. butter
Beat together until fluffy, then add:
1 and 3/4 c. flour
3/4 teas. baking soda
1/4 teas. salt
Mix, and add as many chopped Knockoff Butterfingers, as you'd like. If you take the authentic route, Sally's recipe calls for 8 fun-sized Butterfingers, chopped. Either way, the dough will be pretty stiff when it's all mixed.
Bake in oven preheated to 375F for 11 minutes.
*Hindsight from the baker: I'd love to try this recipe with white AND brown sugar. I think I'd just split it down the middle the first time and try 3/8 c. white and 3/8 c. brown. What I'd love even more is if someone else tried this recipe with white and brown sugar, and just told me whether the cookies come out with the same texture, and better flavor.*
|An offering to the European Oven Gods.|
|I ate that one in the back left corner. It was still warm.|