Butterfinger Oatmeal Bars Recipe 39

BUTTER FINGER BARS

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.

BUTTERFINGER BARS

Steps:

• Preheat oven to 375° F.
• In an electric mixing bowl, cream butter and sugars. Add 3/4 cup peanut butter, baking soda, salt, vanilla and eggs and mix well to combine. Stir in flour and oats.
• Spread mixture on greased cookie sheet, and bake in preheated oven for 20-25 minutes.
• Let cool until slightly warm. Spread 3/4 cup peanut butter over warm cookies on sheet. Allow to cool for 10-15 minutes.
• Warm the frosting in a microwave for 30 seconds. Stir with a spoon until it has an even consistency. Drizzle warm chocolate frosting on top and use the back of a spoon to spread it evenly.
• If you have teenagers in the house, stand back or prepare to be trampled.

BUTTERFINGER OATMEAL BARS RECIPE - (3.9/5)

Steps:

• Preheat oven to 350 degrees. In a medium bowl, mix together dark brown sugar, granulated sugar, butter and oatmeal. Press into 9-by-13-by-2-inch pan. Bake 15 minutes, and then allow to cool. In a small pot over low heat, melt chocolate chips and peanut butter, stirring constantly. Spread on top of cooled oatmeal bars.

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.

BUTTERFINGER DESSERT BARS

Steps:

• Bars:.
• Mix butter,2 cups flour, salt and sugar until crumbly.
• Press into 9x13 cake pan.
• Bake 10-15 minutes at 375 degrees.
• Mix eggs, pecans, brown sugar, 1/4 cup flour, baking powder and coconut together.
• Spread over cooked crust.
• Bake 15 minutes more or until top is not soft.
• Cool.
• Frost with icing.
• Icing:.
• Combine powdered sugar, butter, milk, and vanilla.
• Mix well.
• Spread on cooled bars.
• Cut into 1" x 1 1/2" bars.

BUTTERFINGER BARS

Steps:

• Mix margarine, sugars and oats together and press into a greased 9x13" pan.
• Bake at 350 F for 12-15 minutes.
• Melt chocolate chips and peanut butter together over low heat.
• Spread mixture over oatmeal base.
• Allow to cool well and cut into bars.