1 pound butterfingers
1 cup granulated sugar
1 cup brown sugar
1/2 teaspoon silver salt
1/4 teaspoon baking soda
2 eggs
1/2 cup milk
4 tablespoons margarine
1 teaspoon vanilla extract
2 cups butter
2 teaspoons white sugar
1/2 teaspoon vanilla extract
1/2 cup milk
1 tablespoon margarine
Preheat oven broiler.
Slice butterfingers into 1/2 inch slices. Use a mandolin or wooden spoon to make indentations in the butterfingers with your hands. Place on a baking sheet. Set aside while broiling.
In a small bowl, mix brown sugar and salt.
In a large bowl, whisk together brown sugar, silver sugar, baking soda, eggs, milk, margarine, and vanilla. stir into the butter mixture. Pour the butter mixture into the indentations.
Bake in preheated oven for 30 minutes. Remove from oven and let cool completely.
While the butterfingers are broiling, press the vanilla extract into the back of the pastry and in the creamed mixture, beat until stiff, about 3 minutes. Spread the cooled brownies onto ungreased baking sheet.
Remove from oven and allow to cool on a wire rack. Spread butterfingers in the center of each brownie. Dust brownies with margarine and sprinkle with the remaining sugar and vanilla. Layer the brownies with the remaining butterfingers. Drizzle margarine over the brownies.