NO BAKE MOCK BUTTERFINGER BARS
Found this on the Aldi website (I LOVE Aldi) and it looked interesting. Haven't tried yet, but I love Butterfingers so will probably be trying soon!
Provided by mailbelle
Categories Bar Cookie
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in a heavy saucepan over medium heat. Bring to a boil, stirring frequently.
- Remove from heat. Stir in vanilla, then crushed cereal.
- Transfer mixture to a lightly buttered baking dish. Spread melted chocolate over top and let harden.
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
BUTTER FINGER BARS
This is a dessert bar. I got the recipe from a friend. They are rich..but tasty!
Provided by MSGOODBAKE
Categories Desserts Cookies Bar Cookie Recipes
Time 22m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 407.3 calories, Carbohydrate 44.6 g, Fat 24.9 g, Fiber 4 g, Protein 6.7 g, SaturatedFat 7.2 g, Sodium 193 mg, Sugar 27.9 g
NO-BAKE NUTTER BUTTER BUTTERFINGER BARS RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 5
Steps:
- 1. Line an 8×8 inch baking pan with foil, extending the sides of the foil over the edges of the pan. Lightly mist with cooking spray & set aside. 2. In a large bowl, melt the PB chips in the microwave for 45 seconds, stirring until smooth. Stir in the milk to combine. 3. Combine the crushed cookies into the PB/milk mixture; gently fold in the crushed candy bars to incorporate. 4. Using your greased hands or a greased rubber spatula, spread the mixture evenly into the prepared pan. Top with miniature Nutter Butter cookies, if desired. 5. Place the pan in the fridge to set, about 20 minutes. Cut into squares and serve. Store leftovers airtight, at room temperature, for 3-4 days. **Note: to finely crush cookies, grind them in a food processor until finely ground, working in batches. You don't want them to be chunky, more like crumbs.**
CREAMY BUTTERFINGER DELIGHT DESSERT (NO-BAKE)
If you are a Butterfinger candy bar lover then you will love this dessert! make certian that the frozen yogurt is softened just enough to mix in but not completely melted, plan ahead this needs to chill for 5 or more hours before serving :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 5h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine crushed Ritz crackers, graham cracker crumbs, crushed Butterfinger bars and melted butter; set aside about 1/2 cup for the topping.
- Press the remaining mixture into a 13 x 9-inch dish.
- Chill while preparing the remaining recipe.
- In a large bol beat the instant pudding mixes with half and half cream; let the mixture set for about 5 minutes to thicken.
- Stir in the semi-thawed frozen yogurt and 1 cup of thawed Cool Whip topping until combined.
- Spread over the crust.
- Spread with the remaining thawed Cool Whip topping, then sprinkle with reserved 1/2 cup crumb mixture.
- Chill for about 5 hours or until set.
Nutrition Facts : Calories 407.3, Fat 29.3, SaturatedFat 18.1, Cholesterol 41.7, Sodium 271.3, Carbohydrate 33.9, Fiber 0.7, Sugar 19.5, Protein 3.8
HOMEMADE BUTTERFINGERS CANDY BARS
These little bites taste amazingly similar to a Butterfinger Candy Bar . . . and with only three ingredients and no oven required, they can be thrown together in a matter of minutes!
Yield 16
Number Of Ingredients 5
Steps:
- Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals until completely melted, stirring after each interval. Stir in peanut butter. Spread mixture in a 9x9" pan lined with wax paper.
- Let cool completely (put in the fridge if you want it to set up more quickly). Cut into bite-size squares or bars.
- Melt chocolate as directed on package. Dip peanut butter bars in melted chocolate candy coating. Lay on waxed paper to set.
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