Apple Bars with Maple Brown Butter Glaze

It’s apple season! Which means there are so many fun things that I can be baking with apples. And we have more than enough apples to spare. A few weeks ago,, B and I went apple picking. And then we got a few apples in our CSA. And then we got a few apples at a race we did. Needless to say, I had a few extra apples to spare. I didn’t feel like making a pie. Or a cake. Bars? Perfect! I definitely recommend you try these – with or without the glaze. B loved them without the glaze with his morning coffee. And then I brought them with the glaze to B’s family’s clambake as a sweet treat. They’re easy, and smell amazing in the oven.

apple bars with maple brown butter glaze -- i crashed the web

Apple Bars with Maple Brown Butter Glaze

Here’s what you need:

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, melted
  • ¾ cup packed brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 Tbs vanilla extract
  • 1 ½ cup apple, chopped (I used 2 large apples)
  • 1 teaspoon cinnamon

Here’s what you need for the glaze:

  • ¼ c (½ stick) butter, browned
  • 1 – 1 ½ c powdered sugar, sifted
  • 2 Tbs pure maple syrup
  • 1-2 Tbs milk, if needed (I used almond milk)

Here’s what you do:

  1. Preheat oven to 350 degrees F. Grease a 9×13 inch pan.
  2. In a small bowl, combine flour, baking powder, salt. Set aside.
  3. In a large bowl, mix together melted butter, brown sugar and white sugar. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples. Spread the mixture evenly into the prepared pan. Sprinkle cinnamon over the top of the bars.
  4. Bake for 30 minutes in preheated oven. Remove from oven and cool on wire rack.

Here what you do to make the brown butter maple glaze:

  1. Heat butter on a saucepan on low to medium-low. Once butter is melted, heat a little longer until butter starts to smell and turn a light brown / caramel color. Stir and keep an eye on butter so as not to burn!
  2. When brown, stir in sifted powdered sugar with a whisk. Stir carefully, removing any clumps.
  3. Add in maple syrup and continue to stir. Depending on consistency, add milk. I only needed 1 Tbs of milk and used what I had on hand – unsweetened almond milk.
  4. Drizzle glaze on top of cooled bars.
  5. Enjoy!

apple bars with brown butter maple glaze - i crashed the web

Triple Chip Pumpkin Oatmeal Cookies

I think I have a pumpkin problem. From baking biscotti, to scones, to cookies, to granola – to just mixing it in plain yogurt and eating it with the pumpkin granola – I’m all over pumpkin this fall. But, the first step to recovery is recognizing you have a problem. And with that, here is my last pumpkin recipe for this season. And don’t worry, it’s a good one – similar to the last pumpkin cookies I made but with some oatmeal and white chips for added texture.

pumpkin triple chip oatmeal cookies - i crashed the web

Triple Chip Pumpkin Oatmeal Cookies

Here’s what you need:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 and 1/2 cups rolled oats
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/3 cup molasses
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 cup total three different types of chocolate chips – I actually broke this up into 1/2 cup chocolate chips, 1/2 cup chocolate chunks and 1/2 cup white chocolate chips – next time I’ll likely try some mini m&ms or even Candy Corn M&Ms!

Here’s what you do:

  1. Preheat oven to 350 degrees F.
  2. Combine dry ingredients – flour, baking soda, cinnamon, nutmeg, ginger, allspice, salt and oats – in a small bowl and set aside.
  3. In a large bowl of a stand mixer, combine butter and sugars. Mix well. Add in egg and mix thoroughly.
  4. In a small bowl, combine pumpkin puree with molasses and vanilla. Mix well until completely combined. Once the mixture is a uniform, dark brown color, add to wet ingredients in stand mixture. Note: Don’t want to dirty another bowl? You likely could add all these ingredients to the stand mixer one at a time, but I found it easier to have the molasses  and pumpkin mixed together first to ensure they get are thoroughly combined.
  5. Add in dry ingredients with a spatula and mix well, by hand. You may need to stir for 2-4 minutes before mixture is completely combined. Then, add in your your chocolate chips / chunks.
  6. Dough will be sticky! Drop by rounded tablespoons onto a baking sheet topped with parchment paper.
  7. Cook for 12-14 minutes or until they start to brown.

Enjoy!

pumpkin triple chip oatmeal cookies - icrashedtheweb

Pumpkin Biscotti

Confession: I bought more canned pumpkin. I know, I know – after the cookies, granola and scones you think I’d be done. But I’m only just beginning! I’ve got to fuel my pumpkin addiction.

When I told B I had more pumpkin he literally groaned. When I told him I was thinking of making some pumpkin sheet cake or a pumpkin roll and he seemed less than enthusiastic, I knew I had to stray from my traditional baked goods. And when he asked, “Can you just make something not too sweet that I can have with my morning coffee?” I knew that a pumpkin bundt with cream cheese filling was probably out of the question.

Enter – pumpkin biscotti. I knew they’d be perfect – not just for B (he loved the chocolate pistachio biscotti I made), but also for my parents who would be in town visiting.

And they were. Crunchy but not too hard (pumpkin makes everything somewhat soft), sweet but not too sweet – they were just what the pumpkin doctor ordered … now what to do with the rest of that pumpkin ? 🙂

breakfast - pumpkin biscotti - i crashed the web

Pumpkin Biscotti (modified from here)

Here’s what you need:

  • 2 1/4 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 1 tsp. ground ginger
  • 2 large eggs
  • 1 1/2 cups brown sugar
  • 3/4 cup canned pumpkin puree
  • 1 Tablespoon vanilla extract
  • 1/2 cup slivered almonds
  • 3/4 cup white chocolate chips

Here’s what you do:

  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine flour, baking powder and salt. Set aside.
  3. In a large bowl, beat eggs, brown sugar, pumpkin and vanilla. Mix in cinnamon, nutmeg, allspice and ginger until thoroughly combined and somewhat thicker. I used my KitchenAid and let it all mix for about 2-3 minutes.
  4. Add four mixture into pumpkin/egg bowl and mix on low speed until evenly distributed.
  5. Using a spatula or large spoon, add in almonds and white chocolate chips.
  6. Now it’s time to make your logs! Divide dough into quarters. On a baking sheet lined with parchment paper, shape portions into logs, about 8-10 inches by 2-3 inches.
  7. Bake at 350° for 25-30 minutes or mostly hard. Remove logs to a cooling rack and cool for 3-5 minutes.
  8. Keep the oven on! After the logs are cool enough to handle, transfer to a cutting board and cut each log into 1/2 inch slices on a diagonal.
  9. Bake the dough again! Take the slices and place with the cut side face down on baking sheet. Bake for 5-8 minutes on each side until hardened. I took mine out after about 15 minutes total (7ish min on each side) because I like my biscotti a little softer.

Enjoy! They make a great breakfast addition or snack. Or dessert before your half marathon (yes I had 1-2 before our half marathon last week).

pumpkin white chip biscotti | i crashed the web

San Francisco! (Part Two)

After spending a pretty full day exploring San Francisco, we still had a few more items on our to-do list – including meeting up with one of my best friends, Melgar! Melgar lives just south of downtown and was going to take the train in so that we could spend some time sightseeing with her, and then we would stay with her in her new apartment in Mountain View (she just moved to Cali from the East Coast a few months ago when her fiancé got a job at Apple).  Melgar and I have been friends for 16 years, which is truly weird to think of – AND I’m going to be in her wedding in a few months!!! Anyway, I digress. Our last day in the Bay Area included:

Exploring the Castro

Harvey Milk's Camera Shop

Harvey Milk’s Camera Shop

20130910_115521

20130910_113625

Trying to watch a sailing race in America’s Cup

IMG_20130910_143402

Enjoying some awesome fish tacos (and an unlimited salsa bar!!) in the Mission

Nom nom shrimp tacos!

Nom nom shrimp tacos!

Ready to eat!

Ready to eat!

LOOK AT ALL THE SALSA!

LOOK AT ALL THE SALSA!

Spending the night at Melgar’s – we enjoyed a home-cooked meal (her fiancé is not only amazing because he works at Apple, but he apparently also is a great cook!)

Sorry, Jon, but Instagram doesn't do this meal justice. IT WAS AMAZING.

Sorry, Jon, but Instagram doesn’t do this meal justice. IT WAS AMAZING.

And then dessert at my new favorite place Cream! Why is it so awesome?, because it combines my two favorite desserts – ice cream AND fresh baked cookies!

IMG_20130910_213711

I enjoyed some awesome peanut butter ice cream, in between a chocolate chip cookie AND a white chocolate macadamia nut cookie. OH MY GOODNESS. It is a strong competitor to fro yo for my favorite.

Melgar and me before Cream! (I told you, no sweaty running pics!)

Melgar and me before Cream! (I told you, no sweaty running pics!)

No sweaty pics, but we also got to go on a short run with Melgar before we left for LA. Which was fun  – Melgar likes to sprint so she definitely pushed us on our 3 miler around Mountain View!

After a quick trip, we were on our way down the coast – to L.A.!

Some questions –

  • Have you ever been to San Fran? The Bay Area? What do you like about it? Not like about it? The weather is typically just so-so – as was said on an old episode of 30 Rock “Aww poor baby. Can’t hack it in the big city, gonna move to the Bay Area now and pretend that that was your dream the whole time? Have fun always carrying a light sweater.”  We lucked out – again – and had gorgeous warm weather most of the time in San Fran. The locals were commenting how it was seasonably warm, which I enjoyed, very much!
  • What’s your favorite dessert? Ice cream, cookies and candy. I love baking cake/cupcakes, but would prefer to eat cookies!
  • Do you have friends that live on opposite coasts? Yes. Sadly, it seems that quite a few of my friends moved out west after college (in Boston). But it makes for some great people to visit and vacations to plan!

More vacation recaps from our West Coast Adventure can be found here:

Chocolate Pistachio Biscotti

I’m Italian. You wouldn’t know it by my name, or really how I look — but I swear, I grew up in an Italian household with an 100% Italian mother. For better or for worse, I still find meals without pasta or bread, incomplete. And I can’t stand a canned or jarred tomato sauce that isn’t homemade (I think it tastes like catsup. And I hate catsup!). BUT I do love nearly all things Italian – including biscotti (or as my mom says, “biscott”) – which is why when B and I got invited to a friend’s house during the Feast of the Assumption Celebrations, I decided to bring some homemade biscotti (and Peroni).

I can’t take full credit for this recipe idea. B’s mom has been making biscotti for years and sent them to her kids as part of finals-studying care packages. She made a few different kinds, but one of B’s favorites was always the chocolate pistachio. I didn’t get to ask her for the recipe, but I saw a few recipes online (including one that used cinnamon) and20 thought I’d try a recipe of my own. The verdict? A hit. B loved them! And I may be snacking on some as I write this post.

chocolate pistachio biscotti ~ i crashed the web

Chocolate Pistachio Biscotti

(Modified from this and this)

Here’s what you need:

  • 1/2 cup butter, softened
  • 1 c plus 1 tablespoon sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups flour
  • 1/3 cup baking cocoa
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 cup mini semisweet chocolate baking chips
  • 1/2 cup pistachios

Here’s what you do:

  1. Preheat oven to 350.
  2. Combine the flour, cocoa, baking powder and cinnamon and set aside.
  3. In a large bowl, mix butter and 1 cup sugar until fluffy and creamy.
  4. Add eggs and beat well. Mix in vanilla.
  5. Add flour mixture, 1/3 at a time, and mix well. The dough will be very sticky and you may need to mix for a few minutes until it’s all thoroughly combined.
  6. Mix in the mini chips and pistachios.
  7. Divide dough into quarters. On a baking sheet lined with parchment paper, shape portions logs, about 8-10 inches by 2-3 inches. Sprinkle logs with the remaining tablespoon of sugar.
  8. Bake at 350° for 20-25 minutes or mostly hard.
  9. Remove logs to a cooling rack and cool for 3-5 minutes. Keep the oven on! After the logs are cool enough to handle, transfer to a cutting board and cut each log into 1/2 inch slices on a diagonal.
  10. Bake the dough again! Take the slices and place with the cut side face down on baking sheet. Bake for 5-8 minutes on each side until hardened. I took mine out after 5 minutes on each side because I like my biscotti a little softer.
  11. Cool and enjoy!
Maybe these should be called "double chocolate pistachio biscotti" because of the mini chips AND cocoa?

Maybe these should be called “double chocolate pistachio biscotti” because of the mini chips AND cocoa?

chocolate pistachio biscotti ~ i crashed the web

Shape the dough into four balls, which you’ll shape into logs

chocolate pistachio biscotti ~ i crashed the web

Enjoy!

chocolate pistachio biscotti ~ i crashed the web

Or share with friends 🙂 I promise they’ll enjoy!

Happiness Is a Warm Loaf of Zucchini Bread

Dessert breads are THE BOMB. Dot Com. Don’t you agree? Pumpkin bread … banana bread … apple bread … and of course, zucchini bread. And because it’s “bread” it’s not dessert, right? And it’s a perfect pre or post-workout snack, right? Of course! (Disclaimer- I am NOT a certified dietitian or physician so please don’t take my medical advice)

So when I got some extra zucchini from our CSA a few weeks ago, right before we went on vacation, I put it in the blender, grated it, and froze it for later use. Later didn’t take long – one night last week I opened the freezer and the container I had frozen the zucchini in fell right out and cracked open. Which was a sign that I had to use it immediately! I called my mom and asked for her to share her favorite zucchini bread recipe. She makes it at Christmas, during other holidays and just for fun – so I of course had to ask her to share.

She texted me pictures of quite a few recipe cards – but told me that the “Betty’s” recipe was the one she uses most often. No, my mom’s name is not Betty. And no, I have no idea who Betty is. But since my mom said it was her favorite (and she had written “v. good” on the card) of course, that was the one I had to use. And I was not disappointed – the bread was delicious! Right out of the oven when it was warm, I couldn’t help but try it. And then again as a snack with peanut butter on it. Don’t judge until you try it!

easy zucchini bread {i crashed the web}

“Betty’s” Zucchini Bread – apparently from a really old (before I was born!)  Bon Appetit (according to my mom’s recipe card)

Here’s what you need:

  • 2 c flour
  • 3 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 3 eggs
  • 2 c sugar
  • 3/4 c vegetable oil
  • 2 c zucchini; grated and well drained (since mine was frozen, I defrosted it in the microwave and then removed as much liquid as I could)
  • Original recipe also calls for walnuts and raisins. I’m not a fan of bread with either in them (and I didn’t have either on hand) so I didn’t use them.

Here’s what you do:

  1. Preheat oven to 350 degrees.
  2. Sift first 5 ingredients in a bowl and set aside.
  3. Beat eggs in a large bowl until light. Gradually add sugar and beat until thick and a bright yellow color.
  4. Add oil gradually and beat well. Mix in zucchini.
  5. Add sifted dry ingredients and blend well.
  6. Add batter to a greased and floured 12-cup bundt pan or two 8×4 inch loaf pans. My mom typically makes a bundt – I used loaf pans.
  7. Bake for about 50 minutes, or until toothpick inserted in center comes out clean. Cool before removing from pan and slicing.
  8. Enjoy! Serve warm or cold. It tastes delicious by itself, or with peanut butter (trust me). Or with honey. Or with butter. Or with cream cheese frosting!
easy zucchini bread {i crashed the web}

YUM.

bon appetit recipe card for zucchini bread

Check out the recipe card and my mom’s notes – “1980” and “V. Good Bundt”

Some questions for you:

  • Zucchini bread – yay or nay?
  • Favorite dessert bread? This is one of my favorites. I also really liked the Bailey’s bread I made last St. Patrick’s Day!
  • What do you put on your zucchini bread or other dessert breads? As I mentioned, I tried it with peanut butter. It was delicious. I also put peanut butter on banana bread.
  • Do you keep old recipe cards? No! But I do have a big recipe binder that I take out from time to time. I also love looking through my mom’s recipe cards when I’m home.
  • Who do you call/ask for recipe suggestions (outside reading my blog of course…KIDDING)? If it isn’t obvious yet, my mom! 
  • Do you like nuts or raisins in your bread? No, no and no. I typically take raisins out of my baked goods if they’re in them. And I could do without nuts. But nut butter? YUM! 
  • Have you ever made a recipe from a recipe card that was older than you?
  • What else do you use zucchini for? Lately I have been using zucchini a lot. I searched old posts and found zucchini fries, zucchini and pasta, zucchini stuffed with quinoa and more!

Home Opener Baseball Dessert: Cookies and Cream Truffles

Today is the Tribe Home Opener! I’m super excited that baseball season is back and am looking forward to walking to many games this spring and summer. Last summer, my friend Devin and I had a friendly competition going  to see who could see the most games, and though we both lost count, I’m proud to say that B and I probably hit up at least 15 games.

In honor of Opening Day, last year I shared a list of some of my favorite baseball desserts – so this year I decided to share a new one: Cookies and Cream Truffles! Just buy a red edible color marker and these can easily become baseballs for any Opening Day or Home Opener celebrations.

Indians baseball cookies and cream truffles_labeled

Baseball Home Opener Dessert: Cookies and Cream Truffles

Here’s what you need:

  • 1 (16 0z) package of regular Oreos (don’t be tempted by the double stuff ones – I hear they don’t work as well)
  • 1 (8 oz.) pkg cream cheese, room temperature (aka nice and soft)
  • Chocolate for melting – I used vanilla candy melts but you can probably use chocolate chips as well. These would be good with vanilla or regular/dark chocolate.
Here’s what you do:
    1. Put all the Oreos in your food processor. I may have eaten a few (quality control) so all 16 oz didn’t actually go into the food processor … but you get it. Blend them well until they are very fine crumbs.
    2. Add the cream cheese, one quarter at a time, into the food processor with the crumbs. Mix well until you have a dark mushy (but delicious) blog in the food processor.   When that happens, roll the mixture into small one-inch balls.  Place the balls on parchment paper and freeze for approximately 1 hour or so, or until hardened.
    3. After the balls are hard, melt your chocolate and then dip the little balls.  I like to use a fork and tap it against the side of the bowl to remove the excess chocolate.
    4. Place the dipped balls back on the parchment paper and let cool/dry.
    5. Enjoy!

Feel free to decorate (while wet) with sprinkles or Oreo cookie crumbs. I waited until mine were dry and then drew baseball stitching in honor of the Indians Home Opener. Go Tribe!

baseball cookies and cream truffles

Decorate them as you wish – I put red baseball laces

cookies and cream truffles

 

And I dare you not to sing this while making them:

Cherry Almond Chocolate Kiss Cookies

A few weeks ago I got asked to bring some cookies to an event. I wasn’t sure what I should make. My schedule has been super crazy lately, so I knew I’d have to bake the cookies in advance. What’s something “new” (aka I haven’t baked it before) I could bring but still look cute? What’s something I could bake ahead of time, and freeze, and then bring?

My coworker Cari had an idea. She shared with me a recipe that she says her family always makes during the holidays – Cherry Chocolate Kisses! I did some googling and found quite a few similar recipes, online – and reviewed those to come up with these masterpieces. They were soft, delicious and so adorable! I’m definitely making them again.

cherry chocolate kiss cookies on plate

Cherry Almond Chocolate Kiss Cookies

Here’s what you need:

  • 1 cup butter, softened
  • 1 1/4 cup powdered sugar
  • 2 teaspoons juice from jar of maraschino cherries
  • 3/4 teaspoon almond extract
  • Few drops of red food color (optional)
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup maraschino cherries, drained and chopped
  • Red sugar crystals for sprinkling on the cookies
  • About 36 milk chocolate kisses, unwrapped

Here’s what you do:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, beat together powdered sugar, butter, cherry juice almond extract and food color. Cream together until blended well.
  3. With the mixer on low, slowly add the flour and salt; mix well.
  4. Add the chopped maraschino cherries.
  5. Shape the dough into 1-inch balls. Roll in red sugar crystals. Place balls 2 inches apart on ungreased cooking sheets.
  6. Bake the cookies until the bottoms are lightly browned, about 10 – 12 minutes.
  7. Immediately top each cookie with a chocolate kiss. Remove from cookie sheets and cool.

Enjoy! They freeze well. And taste delicious!

chocolate cherry almond chocolate kiss cookies cooling

Fall Cookie Inspiration (Pumpkin, Apple, Oatmeal and more)

Yesterday was National Homemade Cookie Day! I can’t believe I missed it. I actually didn’t even have it on my radar until last night when my friend Devin messaged me, “Today is national homemade cookie day – sounds like a good opp for Melissa Bakes!”

I dropped the ball and ended up going to the Indians game instead of baking; but, here’s a belated blog post to share some cookie recipes that are perfect for fall. I promise to make at least one of these recipes this week!

Caramel Apple Bars (from Betty Crocker)

Pumpkin Snickerdoodles (from Annie’s Eats)

Peanut Butter & Fudge Oatmeal Bars (from The Kitchn)

Pumpkin Cream Cheese Sandwiches (apologies for the photo -it’s from my Tumblr – I made these last year)

Caramel Apple Cookies (from Midwest Living)

Pumpkin Blondies (from Inspired By Charm) – I am so making these this week!

Pumpkin Gingersnaps (from Two Peas in their Pod)

Did you celebrate National Homemade Cookie Day? What are you excited to bake this fall?

Butterfinger Cookie Bars

This week, my office his hosting another event to support this weekend’s Pelotonia event – and this time we’re hosting a potluck! I of course wanted to use the occasion to bake something from my ever-growing baking recipe wish list and Pinterest cookies page, but how to choose? I decided to share my baking Pinterest boards with Samantha, whose birthday is the same day as the potluck, and asked her what she’d like to try. As soon as she mentioned the Butterfinger Blondies recipe, I knew that was it. I had to make them! And they came out divine! Love Butterfinger candy? Love cookies? Then you’ve gotta try out this simple recipe.

butterfinger cookie bars and butterfinger cream frosting

Butterfinger Cookie Bars with Butterfinger Cream Frosting (from Six Sisters’ Stuff)

Here’s what you need:

For the cookie batter:

  • 1 cup butter (2 sticks)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla
  • 2 eggs (I used 1/2 c Eggbeaters)
  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp coarse sea salt
  • 2 cups roughly chopped Butterfinger Bars (I chopped up 17 Fun Size bars)

For the frosting:

  • 1/2 cup butter (1 stick), softened
  • 1/2 cup vegetable shortening
  • 2 1/2 cups powdered sugar
  • 1/2 cup chopped Butterfinger Bars (approx 5 Fun Size bars)

Here’s what you do:

For the cookies:

  1. Cream butter and sugars in mixing bowl.
  2. Add the vanilla and eggs and mix until incorporated.
  3. Slowly add the dry ingredients (flour, salt, baking soda) until just evenly mixed.
  4. Using a spatula, stir in the chopped Butterfinger bars.
  5. Spread in a 9×13 baking dish. Batter will be sticky!
  6. Bake for 25 minutes at 350° preheated oven. Toothpick inserted into cookie bars should come out clean when completely done.
  7. Cool before frosting.

For the Butterfinger cream frosting:

  1. Cream the butter and shortening until mixed together.
  2. Slowly add in you powdered sugar. After desired consistency is achieved, mix together thoroughly.
  3. Stir in about half the chopped Butterfinger.
  4. Spread Butterfinger cream frosting on your cooled cookie bars.
  5. Sprinkle the rest of the chopped Butterfinger on top of the frosting after spreading.
  6. Cut into squares and enjoy!