Cooking Lesson #575: Butterfinger Cookie Dough Bites

…from the Perspectives’ Kitchen

How you doin’? I recently took a survey from the National Peanut Board asking about my top five peanut inspired candy bars. I only had to get to #2 to call out Butterfinger (PAYDAY being #1). There is something about the layers of crispiness, peanut buttery flavor and chocolate that make this such a scrumptious bar.
In 2018 Nestlé sold the Butterfinger brand (and others) to Ferrara Candy Company.  This was the most recent turn of events in the long ownership of the Brand starting with the original Curtiss Candy Company.
 
Curtiss Candy was originally founded in 1916 by Otto Schnering near Chicago, Illinois. He wanted a more American-sounding name due to recent anti-German sentiment following World War I. Mr. Schnering named his company using his mother's maiden name—Curtiss. In the American standard he wanted to use only quality ingredients—real creamery butter, a good quality milk chocolate, and large roasted peanuts grown in the USA.
 
The first confectionery bar of the Curtiss Candy Company was Kandy Kake, later refashioned in 1920 as the log-shaped Baby Ruth (the company denied that it was named after the famous baseball player, but after the eldest daughter of President Grover Cleveland. Of course the name was contested and wound up in court. It’s hard to believe, but the real Babe struck out in that game.
 
Their second confectionery bar was the chocolate-covered peanut butter crunch Butterfinger; it was introduced in 1926. In 1931, Curtiss marketed the brand by sponsoring a famous air racer and his team of aviators, to fly over selected events and drop free candy bars from the planes—whoopee, free candy!

In 1964, Standard Brands purchased Curtiss Candy. Standard Brands merged with Nabisco in 1981. In 1990, RJR Nabisco sold the Curtiss brands to Nestlé. Nestlé made various changes to the candy bar that had been a mainstay in Chicago for over 70 years.

The concept of making Butterfingers is surprisingly easy. The filling is essentially a hard candy mixed with peanut butter, to create a crispy, crunchy, and buttery texture. To make the hard candy base, you simply need to boil pure maple syrup or honey until it reaches the “hard crack” stage, at 300⁰F and go from there. I was told the secret to making the flaky layered center was to use a certain percentage of left over nougat and incorporate it into the new stuff.

Butterfingers can be used to make great cookies. While many think of traditional chocolate chip as the cookie dough flavor, cookie dough comes in a variety of flavors. Using Butterfinger candy as an option is a great choice.

Prep time:  20 minutes
Bake time:  5 to 7 minutes (flour only; see ChefSecret)
Chill time:  30 minutes
 
Ingredients 
1 cup all-purpose flour
1/2 cup unsalted butter
3/4 cup dark brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
4 (1.9 oz) Butterfinger Bars, coarsely chopped & divided
5 ounces 60% cacao semisweet chocolate
1 tablespoon peanut oil
1 ounce milk chocolate, melted, (optional)
 
Directions

1. Preheat an oven to 350°F.
2. Line a sheet pan with parchment paper and evenly spread the flour onto the sheet.
3. Toast the flour in the preheated oven for 5-7 minutes, then set aside to cool. (see ChefSecret)
4. Cream together the butter and dark brown sugar until combined.
5. Add the vanilla and salt and mix until well incorporated.
6. Add the flour and mix until just incorporated.
7. Stir all but two tablespoons of the chopped Butterfingers into the cookie dough using a spatula or wooden spoon until combined.
8. Using a #20 scoop deposit the dough and roll into balls, then place on the prepared sheet pan.
9. Cover with plastic wrap, and place in the refrigerator to chill for 30 minutes.
10. Dip chilled cookie dough balls into melted chocolate using a fork or chocolate dipping tool. Place on a parchment lined baking sheet and drizzle with additional melted chocolate, if desired, and sprinkle with reserved chopped Butterfinger candy.
11. Refrigerate for at least 15 minutes to allow the chocolate coating to set before enjoying.

Truthfully, the hardest part of this dessert recipe is having to wait 30 minutes for the cookie dough to sit in the refrigerator. You could sneak a bite while they chill, but it can be more satisfying to wait.
​
ChefSecret:  It has been found that raw, unbaked flour can contain a microorganism known to cause salmonella a food borne illness.  That’s why it’s always best to toast flour used for an unbaked (or uncooked) confection or dish.

Covid-19 Quip of the Day:  “I was just thinking, if you try to fail, and succeed, which have you done?”
-------------------------------------------
Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a search feature to make it easier to navigate through our blogs. 
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#Snacks #Desserts #Butterfinger #MilkChocolate #DarkChocolate #PeanutOil #NPB #Covid19 #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
​
                                                    ©Perspectives/The Consulting Group, LLC, 2023

---