Butterfinger New Recipe Recipes Recipe For Lasagna

BUTTERFINGER DELIGHT

Steps:

• In a large bowl, combine the first four ingredients; set aside 1/2 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish. Chill for 5 minutes., Meanwhile, in a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until set (mixture will be thick). Stir in frozen yogurt and 1 cup whipped topping until smooth. Spread over crust. , Top with remaining whipped topping. Sprinkle with reserved crumb mixture. Refrigerate for 8 hours or overnight.

BUTTERFINGER DESSERT

Steps:

• 1. Make angel food cake, and let cool. Break up cake into pieces and put in a 9x13 inch pan, set aside.
• 2. Mix together butter, powdered sugar, and egg yolks. Add cool whip and butterfinger candy bars crushed, leave some butterfinger to sprinkle on top.
• 3. Pour cool whip and candy bar mixture over angel food cake pieces. Refrigerate. Add remaining crushed candy bar on top of the dessert.

FROZEN BUTTERFINGER CUPS

Steps:

• Place sugar, peanut butter, butter and salt in large mixer bowl. Beat until smooth. Stir in chopped Butterfinger.
• Place morsels in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until morsels are melted.
• Coat inside sides and bottoms of baking cups with melted chocolate using a small spoon or paintbrush. Transfer cups to mini muffin tin(s); freeze for 10 minutes or until set.
• Remove about one-third of chocolate cups from freezer. Spoon peanut butter mixture into cups, filling each about three-fourths full. Spoon melted chocolate over mixture, covering completely and filling cups to the top. Return to freezer; repeat with remaining cups. Freeze for 20 minutes or until set. Serve immediately or store in tightly covered plastic container in freezer for up to 2 weeks. To serve, remove from freezer and let cups stand for a few minutes. Peel off cup and serve cold.

EASY 3-INGREDIENT COPYCAT BUTTERFINGER®

Steps:

• Line a baking sheet with parchment paper.
• Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes.
• Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.