Butterfinger Peanut Butter Recipes

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BUTTERFINGER PEANUT BUTTER COOKIES



Butterfinger Peanut Butter Cookies image

Make and share this Butterfinger Peanut Butter Cookies recipe from Food.com.

Provided by grandma2969

Categories     Drop Cookies

Time 20m

Yield 32 serving(s)

Number Of Ingredients 10

1/2 cup shortening
1/2 cup butter, softened
1 cup peanut butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 ounces chopped butterfinger candy bars

Steps:

  • Preheat oven to 350*.
  • Cream together shortening, butter and peanut butter.
  • Add sugars and cream well. Beat in eggs and vanilla.
  • Mix flour, baking powder and salt together.
  • Add to the shortening, butter and peanut butter. Add sugars and cream well.Beat in eggs and vanilla.
  • Mix flour, baking powder and salt together.Add to the shortening mix and blend together well.
  • Add candy to cookie dough.
  • Drop cookie dough by heaping tablespoons onto lightly greased cookie sheets.
  • Press down on cookies lightly with a fork.
  • Bake cookies 10-12 minutes.cookies should be golden.
  • Allow to set on the cookie sheet for a few minutes and then place them on a rack to cool.

Nutrition Facts : Calories 189.9, Fat 11.5, SaturatedFat 4.1, Cholesterol 19.2, Sodium 126.8, Carbohydrate 19.2, Fiber 0.8, Sugar 9.4, Protein 3.7

BUTTERFINGER CHUNKIES



Butterfinger Chunkies image

This is my family's favorite cookie recipe. The combination of chopped up Butterfingers and chunky peanut butter is soooooo good!

Provided by Joanie

Categories     Desserts     Cookies

Yield 12

Number Of Ingredients 10

½ cup butter, softened
¾ cup white sugar
⅔ cup packed brown sugar
2 egg whites
1 ¼ cups crunchy peanut butter
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
5 (2.1 ounce) bars chocolate-covered crispy peanut butter candy

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 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

HOMEMADE BUTTERFINGER BITES



Homemade Butterfinger Bites image

Bent on using up a stash of leftover candy corn, I decided to experiment. Turns out, if you melt it, mix it with peanut butter and coat the balls with chocolate, you get a softer, denser version of a Butterfinger bite. Who knew? They're delicious! -Melissa Hansen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 4

1 cup candy corn
2/3 cup peanut butter
1 cup semisweet chocolate chips
1 teaspoon coconut oil

Steps:

  • Microwave candy corn on high for 30 seconds; stir. Cook in 15-second intervals until melted; stir until smooth. Add peanut butter; microwave mixture until smooth, 45-60 seconds, stirring 3 times., Gently shape teaspoonfuls of mixture into balls (if mixture becomes crumbly, reheat for 15-20 seconds). Place on waxed paper; let stand until set. In a microwave, melt chocolate chips and oil; stir until smooth. Dip balls in chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 50 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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