BUTTERFINGER BARK
A great holiday candy bark for those who'd prefer peanut butter over peppermint. We saw the Butterfinger Bits at Target, but ended up using crushed Butterfinger candy bars.
Provided by Anna
Categories Dessert
Time 11m
Number Of Ingredients 4
Steps:
- Line a large baking sheet with parchment paper or wax paper or nonstick foil.
- Put 2 tablespoons of semisweet morsels in a freezer type zipper bag or a disposable decorating bag and set aside.
- Melt remaining semisweet morsels in a microwave-safe bowl on high power for 45 seconds; Stir and repeat until fully melted. Spread the melted semisweet chocolate in a thin layer across the baking sheet and let it sit while you prepare the white morsels.
- Melt white morsels in a microwave-safe bowl. You can use 50% power and stir at 1 minute intervals, or use high power and stir at 30 or 45 second intervals. I prefer using a lower heat with white morsels. Stir the peanut butter into the melted white morsels.
- Drizzle peanut butter mixture over top of set semisweet chocolate. Sprinkle crushed Butterfinger or Butterfinger Baking Bits over top and press down lightly to adhere.
- Microwave the reserved 2 tablespoons morsels in heavy-duty freezer plastic bag on high power for about 20 seconds; knead until smooth. Cut a tiny corner from bag; squeeze to drizzle over bark.
- Chill for 1 hour before breaking apart and serving. Store refrigerated in airtight container.
HOMEMADE BUTTERFINGER BARK
This Homemade Butterfinger Bark is the ultimate Butterfinger dessert recipe! Made with only three ingredients, this easy dessert bark is crunchy and delicious.
Provided by Shelly
Categories Dessert
Time 33m
Number Of Ingredients 3
Steps:
- Line a large baking sheet with aluminum foil.
- Melt 10 oz of chocolate over double boiler or in microwave,according to package directions.
- Spread the melted chocolate on the foil lined baking sheet, approximately 11″x15″. DOn't worry too much about the exact measurements, you just want it to be a thin layer.
- Place baking sheet in fridge to chill quickly, about 10 minutes.
- In a large microwave safe bowl melt your candy corn, 1 minute and then stir, then in 30 second increments until melted, stirring after each 30 seconds.
- Immediately stir in peanut butter. Mixture will be very thick. Use those muscles!
- Spread it on top of chilled chocolate.
- Place this back in the fridge for another 20 minutes, until chilled.
- Melt the remaining chocolate and spread it on top of the peanut butter layer.
- Chill again at least 20 minutes.
- Cut into triangle shaped pieces.
Nutrition Facts : Calories 670 calories, Sugar 59 g, Sodium 182.5 mg, Fat 37.4 g, SaturatedFat 14.5 g, TransFat 0 g, Carbohydrate 80.2 g, Fiber 6 g, Protein 13.3 g, Cholesterol 0.8 mg
BUTTERFINGER BARK
Smooth chocolate with crunchy Butterfinger candies pressed in. Top it off with a drizzle of white chocolate.
Provided by Tanya Schroeder
Categories Sweets
Time 1h10m
Number Of Ingredients 4
Steps:
- Melt semi sweet chocolate in microwave in 1-minute intervals stirring after each minute. When completely melted, stir in peanut butter and spread onto a wax paper lined baking sheet. Melt white chocolate in the same way. Pour over chocolate layer and using an off set spatula or a spoon swirl chocolates together. Cover with chopped Butterfinger bars, press candy into chocolate if necessary. Place in refrigerator for 1 hour. Store in an airtight container.
Nutrition Facts : Calories 295 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 87 grams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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 BARK
I got some Butterfinger Bark at a bazaar I did in Nov, 2019. It was so amazingly good, and simple. The flavor of dark chocolate combined with the butterfinger peanut butter flavoring was fantastic. This is how I decided to replicate it. If you wanted milk chocolate you could probably do this with milk chocolate as well. But the...
Provided by Megan Stewart
Categories Candies
Number Of Ingredients 2
Steps:
- 1. Melt the dark chocolate chips in a double boiler. Spread out onto parchment lined cookie sheet with edge. Cover with crushed butterfingers. Allow to cool, pull parchment from cookie sheet, break up into pieces.
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