BUTTERFINGER ICE CREAM
Add Butterfingers to this icy, creamy combination, and you get a no-fail sweet everyone will love. -Tammy Drost, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 quarts.
Number Of Ingredients 4
Steps:
- In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.,
Nutrition Facts : Calories 167 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 66mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.
BUTTER FINGER BARS
This is a dessert bar. I got the recipe from a friend. They are rich..but tasty!
Provided by MSGOODBAKE
Categories Desserts Cookies Bar Cookie Recipes
Time 22m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended. Mix in the chocolate chips. Press the mixture into a 9x9 inch pan.
- Bake for 12 to 15 minutes in the preheated oven. Spread peanut butter over the top of the bars and let cool until set. Cut into squares and serve.
Nutrition Facts : Calories 407.3 calories, Carbohydrate 44.6 g, Fat 24.9 g, Fiber 4 g, Protein 6.7 g, SaturatedFat 7.2 g, Sodium 193 mg, Sugar 27.9 g
CANDY BAR FREEZER DESSERT
In Hoskins, Nebraska, Melissa Heberer combines butter pecan ice cream and instant pudding to create this sweet frozen treat. A crushed Butterfinger candy bar adds crunch to the tasty topping.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate., In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer., In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours.
Nutrition Facts : Calories 320 calories, Fat 19g fat (10g saturated fat), Cholesterol 34mg cholesterol, Sodium 375mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTERFINGER ICE CREAM BARS
Yield 12-15
Number Of Ingredients 6
Steps:
- Mix together graham cracker crumbs and melted butter until all the crumbs are moist.
- Press crumbs into a 13x9" pan.
- In a large bowl, mix together cold milk and instant vanilla pudding until it starts to thicken (about 2 minutes).
- Once thickened, mix in the softened ice cream and spread evenly over top the crumbs.
- Top with crushed Butterfingers
- optional toppings: graham cracker crumbs, whipped cream, chocolate sauce
- Freeze for at least 2 hours before serving
BUTTERFINGER ICE CREAM
This ice cream is my favorite kind of desert in the store, but I never had it homemade until now. Delicious!
Provided by tazdevilfan
Categories Frozen Desserts
Time 10m
Yield 6 quarts
Number Of Ingredients 5
Steps:
- Stir sweetened condensed milk and peanut butter together until smooth.
- Chop candy bars and stir in .
- Add milk and whipping cream.
- Pour into ice cream freezer. If not to fill-line add more milk.
- Freeze according to manufacturer's directions.
Nutrition Facts : Calories 1151.3, Fat 71, SaturatedFat 36.2, Cholesterol 167.8, Sodium 501.6, Carbohydrate 107.7, Fiber 2.7, Sugar 95, Protein 28.2
CHOCOLATE BUTTERFINGER ICE CREAM
I found Butterfingers chocolate bars for sale on a recent holiday to Queensland, then came home to hunt on Zaar for a worthy way to use them. What I settled on was a combination of several recipes I found on several sites. We were both really impressed with how it came out, so thought I'd share with my Zaar friends. This would also work well with Violet Crumble or other chocolate candy bars.
Provided by Heydarl
Categories Frozen Desserts
Time 3h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 4
Steps:
- Line a loaf tin with cling wrap, making sure to leave plenty over the sides.
- Without opening the wrappers, hit the chocolate bars with a meat mallet until they are broken up into quite small pieces.
- Pour half of one chocolate bar into the bottom of the loaf tin.
- Put half the vanilla ice cream into the bottom of the loaf tin on top of the chocolate bar pieces.
- Cover with the other half of the first chocolate bar, then pour 1/3 of the chocolate sauce over the top.
- Layer half of the chocolate ice cream over top, then add another layer of chocolate bar pieces and chocolate sauce.
- Repeat the process with the rest of the ice cream, chocolate bar and sauce as done above.
- Cover with cling wrap and return to the freezer for at least 2-3 hours.
- Remove from freezer and turn out onto a plate. Serve by cutting into slices.
- Please note: Cooking time is actually freezing time.
Nutrition Facts : Calories 287.1, Fat 12.4, SaturatedFat 7.1, Cholesterol 28.5, Sodium 153.8, Carbohydrate 41.3, Fiber 1.5, Sugar 30.8, Protein 4.4
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