#248 – Pefferniese Cookies & Homemade Butterfinger Bars

hosted by Laverne Diede & Rhonda Fitterer

Pefferniese Cookies

  • 2 cups sugar
  • 1 1/2 cups honey
  • 3 eggs, well beaten
  • 3/4 cup strong cold coffee
  • 7 cups flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1 tsp. allspice
  • 1 tsp. anise
  • Powdered sugar

Preheat oven to 375 degrees. In a saucepan, add sugar and honey; bring to boiling point, then set aside to cool to room temperature. Add remaining ingredients, except powdered sugar, to honey mixture; combine well. Drop tablespoon size balls onto a greased baking pan; bake for 10-12 minutes. Roll cookies in powdered sugar and set on cooking rack to allow to cool completely before serving. Store in an airtight container.

Homemade Butterfinger Bars

  • 1 package chocolate almond bark
  • 2 cups candy corn
  • 2 cups peanut butter

Melt candy corn in a microwavable safe bowl on high for 2-3 minutes; stirring after each minute until candy is smooth. Add peanut butter to candy; mix until well combined. Spread candy in an 8 x 8 inch parchment paper lined pan; place in freezer for a minimum of 1 hour. Melt almond bark in microwave on high for 2-3 minutes, stirring after each minute until chocolate is smooth. Remove candy from pan and cut 1/2 inch cubes, dip into chocolate and place on waxed paper. Allow chocolate to cool and set up. Store in an airtight container.


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