EASY 3-INGREDIENT COPYCAT BUTTERFINGER®
Easiest no-bake dessert bar recipe you'll find! And only 3 ingredients! You'll never guess the secret ingredient. Break into pieces and store in the freezer!
Provided by amandahouck85
Categories Desserts Chocolate Dessert Recipes
Time 47m
Yield 16
Number Of Ingredients 3
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.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 21.4 g, Fat 7.2 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 39.7 mg, Sugar 19.1 g
BUTTERFINGER CHEESECAKE
Steps:
- Preheat oven to 300 degrees F.
- Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, 1 at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces.
BUTTERFINGER BITS COOKIE RECIPE BY TASTY
Here's what you need: butter, brown sugar, sugar, egg, vanilla extract, baking soda, baking powder, salt, flour, butterfinger bits
Provided by Perry Ryan
Categories Desserts
Time 30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Cream butter with the sugars until fluffy. Then, beat in the egg and vanilla.
- Add the dry ingredients and beat into the butter mixture.
- Stir in Butterfinger bits. Then, refrigerate the dough for 4 hours.
- Bake at 375°F for 8-10 min.
- Serve warm.
Nutrition Facts : Calories 191 calories, Carbohydrate 26 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 15 grams
BUTTERFINGER DESSERT
Make and share this Butterfinger Dessert recipe from Food.com.
Provided by Charli
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Crust: Mix together--candy bars, saltines, graham crackers sugar and butter.
- Press into a 9x13 pan.
- Save 1 cup of this mixture.
- Filling: Beat pudding and milk together until a thick cream.
- Add ice cream and beat until smooth.
- Pour over crust and level.
- Cover with whipped topping.
- Sprinkle remaining crumbs over top.
- Refrigerate.
BUTTERFINGER® CAKE
Bake a devil's food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.
Provided by RDANIEL511
Categories Poke Cake
Time 1h45m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
- Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
- Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 75 g, Cholesterol 39.6 mg, Fat 25.7 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 12.7 g, Sodium 413.2 mg, Sugar 46.6 g
BUTTERFINGER CHUNKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Cream the butter and the brown and white sugars together until light and fluffy. Add the egg whites and beat well. Beat in the peanut butter and the vanilla.
- Combine the flour, baking soda and salt. Add to the creamed mixture and mix well. Stir in the chopped candy bars. Shape dough into 1 1/2 inch balls and place on the prepared baking sheets.
- Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until golden brown. Let cookies cool on wire racks.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 56.5 g, Cholesterol 20.3 mg, Fat 25.9 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 9.4 g, Sodium 356.1 mg, Sugar 38.2 g
EASY NESQUIK BUTTERFINGER DESSERT
Graham cracker stacks are filled with crunchy Butterfinger-filled whipped cream for an unusual and yummy dessert. Kids will enjoy assembling this dessert almost as much as they enjoy eating it!
Provided by Butterfinger
Categories Trusted Brands: Recipes and Tips Butterfinger®
Time 2h
Yield 8
Number Of Ingredients 4
Steps:
- Beat cream in large mixer bowl until soft peaks form. Gradually beat in 1/4 cup Nesquik until stiff peaks form. Stir in 1 cup Butterfinger pieces.
- Spread about 1 heaping teaspoon whipped cream mixture evenly onto each of 6 graham cracker squares; stack. Place stack on side on long platter or baking sheet so graham crackers are vertical. Repeat with remaining graham crackers and whipped cream mixture until 5 stacks are assembled. Press stacks together to form a loaf.
- Spread remaining whipped cream mixture over top and sides of graham cracker loaf. Top with remaining Butterfinger pieces.
- Refrigerate for at least 2 hours or overnight. To serve, slice diagonally across loaf into 1-inch slices. Place each slice on plate and top with remaining Nesquik.
Nutrition Facts : Calories 430.7 calories, Carbohydrate 51.5 g, Cholesterol 61.1 mg, Fat 23.9 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 13.2 g, Sodium 248.6 mg, Sugar 16.7 g
MAGICAL 'HOMEMADE' BUTTERFINGER BITES RECIPE BY TASTY
Here's what you need: candy corn, creamy peanut butter, chocolate chips, white chocolate
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 4
Steps:
- In a microwave safe bowl, microwave the Candy Corn for 90 seconds, stopping to stir every 30 seconds, until smooth.
- Immediately add the peanut butter and mix together.
- Using a teaspoon, form mixture into little balls and place them on wax paper.
- Freeze for 15 minutes.
- Melt the chocolate chips in a microwave safe bowl - 90 seconds, stopping to stir every 30 seconds, until smooth.
- Roll the cooled balls in chocolate and return to wax paper.
- Decorate with additional chocolate, candy melts, or melted candy corn (optional) and place in the fridge to firm.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 75 grams, Fat 34 grams, Fiber 4 grams, Protein 10 grams, Sugar 61 grams
BUTTERFINGER® NO-BAKE CHEESECAKE
My husband wanted a Butterfinger® cheesecake so I decided to try to mix something up and see what happens. It was quite tasty if I must add... Garnish with crushed Butterfinger® bars.
Provided by Miami Nell
Categories Cheesecake
Time 4h27m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.
- Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.
- Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.
- Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.
- Refrigerate cheesecake until set, at least 4 hours but preferably overnight.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 57.6 g, Cholesterol 75.1 mg, Fat 30.5 g, Fiber 1 g, Protein 9.2 g, SaturatedFat 17.9 g, Sodium 359.2 mg, Sugar 43.1 g
EZ BUTTERFINGERS
These are much like the butterfinger candy bars you can buy at most stores. These are easy to make and fun for kids
Provided by AzureLynn
Categories Candy
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Melt the chocolate chips over a double boiler gently.
- Make mini peanut butter sandwiches with the crackers.
- Dip the mini sandwiches into the melted chocolate and allow to set up on wax paper.
Nutrition Facts : Calories 470.1, Fat 31.1, SaturatedFat 13.5, Cholesterol 13, Sodium 174.9, Carbohydrate 39.2, Fiber 3.6, Sugar 31.8, Protein 11.4
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