Butterfinger New Recipe Recipes Recipe For Zucchini

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BUTTERFINGER BROWNIES



Butterfinger Brownies image

These brownies are made extra-special by adding chopped Butterfinger.

Provided by Butterfinger

Categories     Trusted Brands: Recipes and Tips     Butterfinger®

Time 1h10m

Yield 20

Number Of Ingredients 2

1 (19.8 ounce) package chocolate brownie mix
24 pieces NESTLE® BUTTERFINGER® Bites Candy, chopped

Steps:

  • Preheat oven according to package directions. Grease baking pan according to package directions.
  • Prepare brownie batter according to package directions; stir in chopped Butterfinger. Spoon into prepared pan.
  • Bake according to package directions. Cool completely in pan on wire rack. Cut into pieces using wet knife.

Nutrition Facts : Calories 151.2 calories, Carbohydrate 26.2 g, Fat 5.3 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 1.4 g, Sodium 99.4 mg

EASY 3-INGREDIENT COPYCAT BUTTERFINGER®



Easy 3-Ingredient Copycat Butterfinger® image

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

8 ounces candy corn
½ cup creamy peanut butter
1 cup chocolate chips

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 DELIGHT



Butterfinger Delight image

I got the recipe for this wonderful no-bake treat from my mother-in-law because it's my husband's favorite. I'm frequently asked to bring it to get-togethers where it's always a hit. -Linda Winter, Enid, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12-15 servings.

Number Of Ingredients 8

1 cup crushed Ritz crackers (about 30 crackers)
1 cup graham cracker crumbs
4 Butterfinger candy bars (2.1 ounces each), crushed
3/4 cup butter, melted
1-1/2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart reduced-fat chocolate frozen yogurt, softened
1 carton (12 ounces) frozen whipped topping, thawed, divided

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.

Nutrition Facts : Calories 315 calories, Fat 18g fat (11g saturated fat), Cholesterol 30mg cholesterol, Sodium 317mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.

BUTTERFINGER BITES



Butterfinger Bites image

I got this recipe from a Bazzar at a nursing home years ago and have been making them ever since. My youngest son Josh and a neice Jennifer LOVE these so I make them an individual bag at Christmas. They dissappear quickly!

Provided by Charlene Fisher @rickicoo

Categories     Candies

Number Of Ingredients 3

1 box(es) cheez-its
1 jar(s) creamy peanut butter
1 package(s) chocolate almond bark

Steps:

  • Take a knife or spatula of your choice. Make a sandwich with the peanut butter and cheez-its. Set them on a plate or platter for dipping. You can use as much or little peanut butter as you wish but don't let it run out over the sides as it will be hard to dip and coat that way.
  • After all your sandwiches are made, break your almond bark into a medium size saucepan, double boiler or microwave bowl and melt the almond bark however you normally do it over med heat.
  • While the almond bark is melting, tear a large piece of wax paper and have it on the counter top ready to lay the dipped sandwiches on.
  • After the almond bark is melted, take 1 sandwich at a time and dip in the melted choc. I use a fork or toothpick to dip and wipe off some of the chocolate. Let it drip and then place on the wax paper to harden. After you have dipped them all you can place in freezer to speed hardening.
  • Let them sit overnight and then store in an air tight container. They are so good you won't want to give any away. They taste just like a butterfinger.

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