Butterfinger New Recipe Recipes Recipes Recipe For Hand
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
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 DESSERT RECIPE - (4.2/5)
Provided by Pattywak
Number Of Ingredients 5
Steps:
- Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan. In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the "fluff" mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the "fluff" mixture. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!
BUTTERFINGER DESSERT
A very good dessert and quick to make, my family lovess this!
Provided by Eve Peterson
Categories Chocolate
Time 15m
Number Of Ingredients 5
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.
BUTTERFINGER PIE RECIPE
This EASY Peanut Butterfinger Pie recipe is full of peanut butter and Butterfinger candy bars. With a no bake filling this simple pie is delicious with a pastry pie crust or substitute a graham cracker crust or oreo crust! This really is the BEST pie recipe!
Provided by Dorothy Kern
Categories Dessert
Time 2h40m
Number Of Ingredients 7
Steps:
- Beat cream cheese with a hand mixer until smooth, then mix in peanut butter until smooth. Add sugar and vanilla and mix until combined, then stir in Cool Whip. Stir in chopped Butterfingers.
- Place mixture in pie. Cover and chill for at least 2 hours before slicing and serving. Serve with extra whipped topping or whipped cream. Store in refrigerator.
Nutrition Facts : ServingSize 1 serving, Calories 482 kcal, Carbohydrate 47 g, Protein 9 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 31 mg, Sodium 343 mg, Fiber 2 g, Sugar 24 g
HOMEMADE BUTTERFINGER
I love butterfinger .. these look so good I just had to share
Provided by Rachel Burbank
Categories Other Snacks
Number Of Ingredients 3
Steps:
- 1. Melt candy corn in microwave on high for 1 minute. Stir and continue cooking in 15 second intervals till melted, stirring at each interval. Stir in peanut butter and spread in an 8x8 pan lined with parchment paper. Cool completely and dip in melted chocolate.
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- Heat cream to boiling (really boiling, not just simmering) and pour it over the chocolate. Wait one minute and stir until the chocolate is melted and the whole mixture is fully combined. Stir in chopped Butterfinger and refrigerate until solidified, about two hours.
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- Line a 9×9 inch baking dish with parchment paper (be sure to cover up the sides of the dish too), and set aside.
- In a large glass bowl melt the candy corn in the microwave. Melt it in 30 second spurts and stir it well in between each time. When it is completely melted add the peanut butter and stir to combine. Pour it into the prepared pan, spreading it out, and smoothing the top. Let the mixture cool completely, about an hour.
- When cool, remove the candy from the pan by pulling on the parchment paper. Place the parchment paper and candy on a cutting board. Using a sharp knife, cut the candy into bite-sized pieces.
- Melt the chocolate and then dip each piece of candy completely into the chocolate. Remove and place on a piece of waxed paper until the chocolate is set, about 20 minutes.
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