Cousin Cake

     Last night we had our first family gathering at our house since Wren was born and since our kitchen has been back in business.  It has been such a long time since everyone gathered at our house.  We have had so much to celebrate in the last few weeks, with the birth of Maverick and Wren.  Jaxson and Ace have been very excited to be big brothers and cousins.  When I decided to invite everyone over for dessert, I told Jax and Ace it was a cousin party. 

Butterfinger Brownies

Ingredients
1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approximately 16 Fun Size bars)

Method

Preheat oven to 350 degrees

1.  Cream butter and sugars in mixing bowl.
2. Add vanilla and eggs and mix.

3.  On a low speed, add flour, salt and baking soda until just combined.
4. Stir in your chopped Butterfinger.
5. Spread in a 9×13 baking dish and bake for 25 minutes until center is set.
6. Remove from oven and cool completely. 

Butterfinger Buttercream

Ingredients

1/2 cup butter, at room temperature

1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approximately 4 Fun Size bars)

Method

1. Cream butter and shortening together until smooth.

2. Add the powdered sugar on a low speed.  Increase speed to medium and mix until smooth.

3. Spread the frosting on the butterfinger brownies.  Sprinkle the chopped butterfinger bar on top of the brownies. 

Samoa Bars 

Cookie Base

Ingredients 

1/2 cup sugar

3/4 cup butter, softened

1 large egg

1/2 tsp vanilla extract

2 cups all purpose flour

 1/4 tsp salt

Method
Preheat oven to 350 degrees

1.  Lightly grease a 9×13-inch baking pan.

2. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. 

3. Gradually beat in flour and salt until mixture is crumbly. Pour crumbly dough into the pan and press into an even layer.
4. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping

Ingredients  

3 cups shredded coconut

12 oz. chewy caramels

1/4 tsp salt

3 tbsp milk

1/2 cup semisweet chocolate chips

Method

Preheat oven to 300.
1. Spread coconut evenly on a parchment-lined baking sheet and toast for 20 minutes.  Stir every five minutes. stirring every 5 minutes, until coconut is golden. Cool on baking sheet and set aside.
2. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
3. Spread the coconut mixture over the cookie base.  Let topping set until cooled.
4. Melt chocolate in a small bowl. Heat on high in the microwave in 15 second intervals, stirring thoroughly to prevent scorching. Use a fork to drizzle chocolate over the bars.
5. Use a pizza cutter to cut the bars into squares.