Butterfinger Dip Food

HOMEMADE BUTTERFINGER BITES

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.

BUTTERFINGER™ LUSH

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
• In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layer. Cover and refrigerate 4 hours.
• When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.

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 FRUIT DIP

Steps:

• In a food processor, finely grind the candy bars. Alternately, put them in a sealed bag and beat them with a mallet until crushed.
• In a large bowl, beat the cream cheese and marshmallow fluff until light and fluffy. Fold in the cool whip and all but a handful of the candy crumbs.
• Spoon dip into a serving dish and sprinkle the remaining candy over the top.
• Serve with apple slices and graham crackers.
• Read more at http://www.bunsinmyoven.com/2014/01/17/butterfinger-fruit-dip/#iiqC56ys8s9Cp247.99.

BUTTERFINGER DIP TO DIE FOR!

Steps:

• Mix cream cheese, brown sugar, vanilla extract, and powdered sugar in bowl. Eliminate any lumps. Slowly fold in chopped candy bar. Slice Apples and set to side for dipping into your yummy dip. Note: if you want to make it faster, use pre-sliced apples from the store. If you don't like really sour apples, use a red apple instead of green granny smith apples. But the sour and sweet mix is really good.

BUTTERFINGER DIP (FOR FRUITS OR COOKIES)

Steps:

• Finely chop Apples.
• Gring Peanuts in a food processor to a fine crumb.
• Mix dry Pudding powderand Cool Whip together.
• Stir Apples, drained Pineapple and Peanuts into the the Cool Whip mixture.
• Chill for 1 hour.

BUTTERFINGER CANDY

Steps:

• Cook corn syrup, sugar and water to 310 degrees F. Remove from heat, and stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.

FRUIT DIP / CANDY BAR DIP (HEATH BAR OR BUTTERFINGER)

Steps:

• Using electric mixer, cream together cream cheese and butter.
• Slowly blend in confectioners sugar.
• Mix in crushed candy.