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Spontaneous Butterfingers Recipe


2 cups butter, softened

1 teaspoon salt

1 cup vegetable oil

2 eggs, lightly beaten

2 cups all-purpose flour


In a medium bowl, cream together the butter, salt and oil until smooth. Beat in eggs one at a time, mixing well after each addition. Mix in the flour. Do not over mix.

Heat oven to 350 degrees F. Spread 1/2 cup butterfingers out lengthwise on a medium baking sheet. Drizzle with hot vegetable oil beginning at wide end; roll in to avoid getting crumbly. Brush lightly with egg white, using glass or metal handles for a touch of color. Place on sheet.

Bake in preheated oven for 1 hour or until lightly browned and crispy. Cool completely. Cut into slices and serve.


dugrr writes:

⭐ ⭐ ⭐ ⭐ ⭐

This is a great recipe as is! I made roughly 7 inch tall circles -- no need for the flour --because they were too see-soaking to eat in more than a couple bites. I was going to leave the seeds on, but the ginger subs for the almond flour--I thought that almond very bland, so I omitted it. Enjoy!