Peanut Buttery Butterfinger Bar Recipes

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CHEWY CHOCOLATE PEANUT BUTTER BUTTERFINGER BARS



Chewy Chocolate Peanut Butter Butterfinger Bars image

A soft, very chewy, rich, dense, chocolate-peanut butter base is topped with a chocolate-peanut butter coating. Then, crushed Butterfinger candy is sprinkled on, before a final drizzle of more chocolate is added. Despite tasting extra buttery and decadent, there's no butter used. According to Nestle, Butterfingers are gluten-free. If you swap out Butterfingers for Peanut Butter cups, the bars are vegan and gluten-free (since Butterfingers are the only thing that's not vegan in the recipe). If you need a fast and easy dessert that's sure to be a huge hit, I highly recommend these. They keep extremely well and can be made in advance, and are one my favorite cereal bars of all time. They're a great way to clear out and repurpose leftover Halloween candy - or Easter, birthday, holiday candy.

Provided by Averie Sunshine

Categories     Bars & Blondies

Time 25m

Number Of Ingredients 11

1 heaping cup creamy peanut butter (use Jif, Skippy, or similar; do not use natural or homemade peanut butter)
1/2 cup light corn syrup (light-colored, not lite)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
3 tablespoons unsweetened natural cocoa powder (Dutch-process may be substituted)
3 cups Rice Krispies
about 1 cup crushed or diced Butterfinger
1 cup semi-sweet chocolate chips
1/4 cup creamy peanut butter (use Jif, Skippy, or similar; do not use natural or homemade peanut butter)
1/4 cup semi-sweet chocolate chips, for drizzling

Steps:

  • Base - Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
  • In a large microwave-safe bowl, combine peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.
  • Stop to stir. Mixture will be on the granular side, this is okay.
  • Return bowl to microwave and heat for 1 more minute on high power.
  • Stir in the vanilla.
  • Stir in the cocoa powder
  • Stir in the cereal.
  • Turn mixture out into prepared pan, packing it down firmly with a spatula and smoothing the top; set pan aside.
  • Topping - Crush or dice the Butterfingers. I squeeze them in my palm before unwrapping them. They crush very easily so don't squeeze too hard or you'll have orange dust; set candy aside.
  • In a medium microwave-safe bowl, combine 1 cup chocolate chips, peanut butter, and heat on high power for 1 minute to melt.
  • Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until mixture can be stirred smooth; 15 seconds is likely all they'll need.
  • Pour chocolate mixture over base, smoothing the top lightly with a spatula.
  • Working somewhat quickly so that chocolate doesn't begin to set up, evenly sprinkle Butterfingers over the chocolate. I prefer a fairly densely covered surface; add candy according to preference. Set pan aside.
  • In a medium microwave-safe bowl (same one just used to melt the chocolate and peanut butter is fine; don't need to wash it), place 1/4 cup chocolate chips and heat on high power for 1 minute to melt. Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until chocolate can be stirred smooth, 15 seconds is likely all they'll need.
  • Using a spoon, evenly drizzle chocolate over the top of bars.
  • Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 3 hours, or overnight, or until layers are completely set before lifting bars out with foil overhang, slicing, and serving. Before slicing, allowing bars to come to room temp for 15 minutes will make slicing much easier. Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

Nutrition Facts : Calories 340 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 140 grams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

PEANUT BUTTER FINGER BARS



Peanut Butter Finger Bars image

Make and share this Peanut Butter Finger Bars recipe from Food.com.

Provided by Shelli

Categories     Bar Cookie

Time 40m

Yield 36 serving(s)

Number Of Ingredients 14

1/2 cup butter or 1/2 cup margarine
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup quick oats
1 cup chocolate chips
1/2 cup powdered sugar
1/4 cup peanut butter
2 -4 tablespoons milk

Steps:

  • Cream butter, sugar and brown sugar.
  • Blend in egg, 1/3 cup peanut butter, baking soda, salt, and vanilla.
  • Stir in flour and oats.
  • Spread in a greased 9x13 pan.
  • Bake at 350 for 20-25 minutes.
  • Sprinkle with chocolate chips, let stand 5 minutes or until chips are melted and then spread.
  • Combine powdered sugar, 1/4 peanut butter, and enough milk to make it just thin enough to drizzle over the chocolate layer.
  • Let cool until topping is hard.

Nutrition Facts : Calories 122.3, Fat 6.4, SaturatedFat 3, Cholesterol 12.1, Sodium 79.3, Carbohydrate 15.5, Fiber 0.8, Sugar 10.3, Protein 2.1

BUTTERY FINGERS



Buttery Fingers image

Provided by Kardea Brown

Categories     dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 4

3 cups candy corn
1 cup peanut butter
1/2 cup roasted peanuts, finely ground in a food processor
2 cups milk chocolate chips, or chocolate melting wafers

Steps:

  • Spray a 9-inch square baking dish with nonstick cooking spray and line with parchment paper.
  • Melt the candy corn in a large bowl over a double boiler, or in the microwave for 1 minute, then stir and return to the microwave at 30 second increments until melted and smooth. Stir in the peanut butter and the ground roasted peanuts. Spread into an even layer in the prepared baking dish and let cool completely until set, about 30 minutes. Use the parchment paper to help you lift the candy out of the baking dish. Cut into 1-by-2-inch pieces using a pastry wheel or pizza cutter.
  • Line a baking sheet with parchment paper. Melt the chocolate chips in 30 second increments in the microwave or over a double boiler until smooth (see Cook's Note). Dip each piece of candy into the chocolate, using a fork to turn and coat. Let any excess chocolate drip off before placing onto the prepared baking sheet. Repeat with the remaining pieces of candy. Drizzle the chocolate decoratively over the top of the chocolate-coated candy. Let the chocolate cool and set up completely.

BUTTER FINGER BARS



Butter Finger Bars image

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

1 cup brown sugar
½ cup white sugar
1 cup margarine, melted
4 cups rolled oats
2 cups semisweet chocolate chips
¾ cup peanut butter

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

QUICK AND YUMMY BUTTERFINGER BARS



Quick and Yummy Butterfinger Bars image

There are a few recipes posted for "Butterfinger Bars" but none quite like like this one. This is a yummy bar cookie that is quick and easy enough for even kids to make. I have taken this to numerous gatherings and folks always ask for the recipe.

Provided by AndreaVT96

Categories     Bar Cookie

Time 40m

Yield 24 serving(s)

Number Of Ingredients 5

2/3 cup white sugar
2/3 cup white corn syrup
1 (18 ounce) jar chunky peanut butter
3 cups corn flakes cereal
2 cups milk chocolate chips

Steps:

  • Heat sugar and corn syrup together in heavy pan until boiling. Add peanut butter.
  • Mix until well blended.
  • Pour over corn flake cereal, coating the cereal well.
  • Press into a 9 x 13 inch pan.
  • Melt chocolate chips in a small pan. Spread over batter.
  • Chill for 20-25 minutes.
  • Cut into bars.

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

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