Thursday, June 2, 2011

Butterfinger Shortbread with Vanilla Ice Cream and Caramel Sauce

I served this for lunch with some new friends, the fellowship was as sweet as the dessert even though I forgot to make coffee...sure could have used a cup of coffee.
The shortbread was so tender and crisp, truly a melt in your mouth cookie. Paired with vanilla ice cream, drizzled with caramel ice cream sauce, perfectly simple for family or company.
Butterfinger Shortbread Recipe:
1 cup butter, softened
2 cups sifted all purpose flour (regular or spelt work very well, I have not tried rice yet)
1/2 cup sifted powdered sugar
1/4 teaspoon salt
1  2.1oz Butterfinger candy bar, chopped
Preheat oven to 325F.
In a large mixing bowl, cream butter until light and fluffy.
In a separate bowl, sift together next 3 ingredients.
 Blend dry ingredients into butter just to combine.
Stir in the chopped candy bar.

Press into an ungreased tart pan or 9x9" baking dish.

Bake 25-30 minutes or until just beginning to turn golden.

Carefully remove from pan and cut while slightly warm.

Set aside to fully cool before serving.

Serve plain with coffee or tea, beside ice cream, or dream up something completely different.
I think I will try a Skor or Heath bar next time...yum.


  1. Sounds VERY yummy! Call me next time you make some! :-) Sheryl

  2. Hi Joanne, it's so yummmyyyy.... i can still taste it! Philly

  3. Thanks Philly! I'm so glad you and Goober came, the two of you are so much fun.