Butterfinger Crunch Blondies

Butterfinger Crunch Blondies (Adapted from Seattle Times)

1 3/4 cups sifted all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons unsalted butter, room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
9 mini Butterfingers, coarsely chopped

Preheat oven to 350

In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.

In a large mixing bowl, cream together butter, brown sugar and granulated sugar. Mix in the eggs, one at a time, beating until combined after each - mix in vanilla.

Add the dry ingredients and mix just until combined - stir in chopped Butterfingers, the mixture should be fairly stiff. Scoop the mixture into a 7" x 11" baking pan coated with nonstick spray - spread the mixture to an even layer with an off-set spatula.

Bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 30 to 40 minutes. Remove and place on a wire rack to cool completely before cutting.

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