Butterfinger Treats

By cecelia26_

Ingredients

• 2 sticks or 1 cup unsalted butter, cold
• 2 1/4 cups all-purpose flour (spoon and sweep method*)
• 1/8 teaspoon salt
• 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
• 4 large eggs
• 1 1/2 cups Dixie Crystals Light Brown Sugar
• 1/4 cup all-purpose flour (spoon and sweep method*)
• 1 teaspoon baking powder
• 2 cups pecan pieces
• 1 cup shredded coconut, sweetened or unsweetened
• Basic Butter Cream Frosting
• 1 stick unsalted butter, softened
• 3 cups sifted Dixie Crystal Confectioners Powdered Sugar
• 2 tablespoons cream or milk
• 2 teaspoons vanilla extract
• Pinch salt
• Spoon and Sweep Method: Using spoon fill measuring cup with flour until required amount is obtained. (Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.)

Details

Servings 24
Adapted from dixiecrystals.com

Preparation

Step 1

1. Preheat oven to 375°F.
2. For easy removal of baked Butterfinger bars, line a 9 x 13 x 2 inch pan with parchment paper. If no parchment paper is used, butter and flour pan.
3. Cut cold butter in small pieces and rub into first listed flour, sugar and salt until dough forms. If desired, pulse these ingredients in a food processor until dough forms.
4. Press dough evenly onto the bottom of the pan. Dip your fingers into flour if dough is too sticky or place pan in the freezer for several minutes.
5. Place in oven for 13 to 15 minutes or until light golden brown.
6. Meanwhile in a bowl beat eggs and add brown sugar. Whisk well. Add remaining ingredients.
7. Spread filling into hot crust and return to oven for approximately 15 to 20 minutes or until center is firm. Then let cool.
8. Basic Butter Cream Frosting:
1. Cream butter until light and fluffy. Add one cup of powdered sugar and mix until light and creamy.
2. Gradually add remaining powdered sugar alternately with cream or milk. Scrape bowl well. Whip until very light and fluffy. Add vanilla and salt; combine well. Spread frosting on cooled Butterfinger bars and cut into squares.