Butterfinger Whoopie Pies

This recipe from insidebrucrewlife.com seemed like just the thing for my book club’s fall getaway to Hocking Hills. The weekend always includes games, hiking if the weather cooperates, lots of food and laughter, and, of course, some down time for reading.

I initially thought the cookies were too firm to work as whoopie pies, but they softened to the right texture after being filled with the buttercream. My Butterfinger-loving sister gave these the thumbs-up.

Butterfinger Whoopie Pies

Cookies:

1 white cake mix

1 stick butter, melted

1 egg

(I added 2 tbsp. milk for consistency)

1 cup crushed Butterfingers, 10 snack size (I used about 1 1/4  cups)

Buttercream:

1 stick butter, room temperature

1/4 cup shortening

1/2 cup peanut butter

1 tbsp. honey

1 tsp. vanilla

3 tbsp. water (I used 2 tbsp. milk)

3 cup powdered sugar

1 cup crushed Butterfingers, 10 snack size

For the Whoopie Pies

Preheat oven to 350. Mix first four ingredients in a mixing bowl for about 2 minutes. Beat in crushed candy. Form into 1 inch or slightly smaller balls and place on a nonstick baking sheet. Bake 9 minutes. Let cool on baking sheet for 2 minutes then remove to cutting board or wax- paper-lined counter to cool completely. Make sandwiches with Peanut Butter Butterfinger Buttercream.

For the Buttercream

Cream butter, shortening and peanut butter until light and fluffy. Add honey, vanilla and milk and beat again. Slowly add powdered sugar until all is incorporated. Beat in the crushed Butterfingers.