Home-made Butterfingers
Difficulty level Easy
When I was nine years old, I, for some reason, decided I wanted to throw a party. But not just any party: it would be a neighbourhood party, and it would take place in our driveway and the street outside our house. I went around to all of the neighbours on our small crescent with a piece of paper and a pencil and asked them all if they would like to attend, and what they would bring. Everyone turned up with desserts and salads, my neighbour hauled out his barbecue and cooked up burgers and hot dogs all night, kids ran around with water guns and sidewalk chalk, and everyone had a wonderful time on the warm summer evening. Twelve years later, and the tradition still stands. This week saw yet another street party (the first that I had organized since I was about eleven) that was just as successful as the first. A new generation of kids ran around with water guns, a neighbour long since moved away insisted on manning the BBQ as "penance for leaving," and again, everyone had a wonderful time.
Street parties are a fantastic way to use your neighbourhood. So many people live their lives inside their houses but not around them—a friend of mine in Australia put it best when he said "I've been drinking with people on the other side of the planet, but I don't even know my next-door neighbours name." So many people do not know how to use their neighbourhood. If you are lucky enough to live on a street of houses, try having a party—get to know your neighbours and spend an evening using what the city gave you—a sidewalk and some streetlamps. Get yourself and your neighbours out of your house and you won?t be sorry.
I made these Butterfingers last week to take to the cottage, but they were so delicious that I knew they'd be perfect for the party: not to mention the fact that with Toronto on a garbage strike, it's pretty handy to get about 20 candy bars without a single wrapper! This is another great recipe that gives you that junk food taste without the junk!
The first time I made this I put the topping on, but I found it was just as good without and it just means a bit less sugar (and a bit less work). I also used only a cup of chocolate chips instead of a cup and a half, because again, it wasn?t really necessary.
INGREDIENTS
| Butterfingers | |
| 3/4 cup | butter, room temperature |
| 3/4 cup | sugar |
| 3/4 cup | brown sugar, packed |
| 1 | egg |
| 2/3 cup | peanut butter |
| 3/4 tsp | baking soda |
| 1/2 tsp | salt |
| 3/4 tsp | vanilla |
| 1 1/2 cups | flour |
| 1 1/2 cups | oatmeal |
| 1 1/2 cups | chocolate chips |
| Topping | |
| 1/2 cup | powdered sugar |
| 1/4 cup | peanut butter |
| 2‑4 tbsp | milk |
PREPARATION:
Method
- Preheat the oven to 350 degrees. Mix the butter, sugar, brown sugar, egg, peanut butter, and vanilla. Mix the baking soda, salt, flour, and oatmeal and add to the wet ingredients. Stir until mixed.
- Pour the batter into a 9x13 inch baking dish. Bake for 10 to 12 minutes.
- Sprinkle the crust with the chocolate chips and leave it for 10 minutes. Using a spatula, spread the now-melted chocolate over the entire crust. Allow to cool.
- Mix the topping ingredients together and spread it over the chocolate. Serve either room temperature or slightly chilled in bite-size squares.
From: Nosh and Tell
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