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Theoretically, we’re halfway through the summer after July 4th. But since the school year here didn’t end until June 20th, we’re not at the halfway mark yet. Nope, no siree! It’s in the 90s, my schedule is more flexible, and I’m getting in lots of quality family time!
There’s something really satisfying about hanging out with everyone when the weather is hot. We can log in lazy pool days, enjoy evenings in the cul de sac after dinner blowing bubbles with all the extra sunlight, and stop looking at the clock so much. We can also pause for afternoon ice cream snacks, and let’s face it. Those are the best. Right now my freezer is fully stocked with EDY’S® Butterfinger Peanut Butter Cup Ice Cream and EDY’S® Baby Ruth Ice Cream, and they’re getting a lot of attention. How could they not, when they’re inspired by two of my favorite candy bars?
Since you all know I’m the biggest bargirl ever when it comes to baking, I made a batch of Butterfinger® cookie bars to go along with my ice cream. There’s pretty much no greater combination in life than a good dessert bar and a bowl of ice cream.
The other day, my middle kid had her birthday weekend. She was born right before July 4th, which means that the doctors didn’t bother us at all in the hospital after she was born. They literally ran off to picnics and barbecues, leaving us behind. In fact, the doctor who delivered her met his wife that night at a party. It was a strangely tranquil weekend, and I remember just relaxing with my newborn and eating an entire package of cookies. Hey, I’d earned it.
What struck me at the time was how important family is to everyone, even busy-seeming hospital staff. I mean, the place was nearly deserted. There aren’t many times of year when people just clear a place and head home en masse, but summertime is when we all want to be together. The summer nights might be long, but the months pass quickly. Actually, so do the years. That newborn is now six years old, and she’s not a baby anymore.
Thankfully, she’s someone whom I also like as well as love, and we have a lot in common. One is our endless fondness for ice cream. When she saw the containers of EDY’S® Ice Cream in the freezer, she knew that the best kind of Walmart trip had just taken place. We took out spoons and had a snack moment together, just my birthday girl and her proud mommy. Plus, I feel a lot better about sharing ice cream with my kids when it’s made with fresh milk & cream with no rBST (milk production hormone). This ice cream is so good, and it has the good stuff in it too!
To go along with our ice cream, I made these Butterfinger cookie bars. The base is a chewy peanut butter cookie, and then I filled the dough with chopped up fun-sized candy bars. I even crumbled some more Butterfinger on top for the perfect finish!
When paired with EDY’S® Butterfinger Peanut Butter Cup Ice Cream, these cookie bars make the perfect summer snack. It’s even better during these long summer days that we all spend together. Take some time out with the people you love! This is the time, y’all.
3/4 cup peanut butter
1/2 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup sugar
1 teaspoon vanilla
1 and 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 fun-sized Butterfinger bars, chopped and divided
- Preheat the oven to 350. Line an 8-inch square pan with foil and coat with cooking spray. Set aside.
- In the bowl of a stand mixer, beat the eggs, butter, peanut butter, vanilla, brown sugar and sugar until creamy.
- Add the dry ingredients and mix until just combined. Fold in most of the chopped Butterfinger bars.
- Pat the cookie dough into the prepared pan evenly. Chop the remaining Butterfinger bars more finely and sprinkle them over the top of the dough.
- Bake for 25-30 minutes until the crumbs begin to brown and the bars no longer jiggle.
- Cool and cut into squares. Store in an airtight container.