Butterfinger Scones Food

BUTTERFINGER SCONES

Steps:

• Heat oven to 425^. Cover cookie sheet with parchment paper and spray with cooking spray. --- In a large bowl combine flour, butter, sugar, salt, baking powder and peanut butter. Mix well with wooden spoon until mixture is the size of small peas.
• Add butterfinger pieces, eggs and half and half. Mix just until slightly blended to make a soft dough . Do not over mix.
• Place dough on flat surface lightly sprinkled with powdered sugar. Press dough down to about 3/4 inch thickness. Cut dough into quarters. Cut each quarter into 3 triangles.
• Place scones on parchment cookie sheet 1/2 inch apart. Topping: Brush scones with egg and sprinkle them with a mixture of butterfinger pieces and the sugar. Bake 10 minutes of until lightly browned. Remove to cool on wire rack.

QUICK AND YUMMY BUTTERFINGER BARS

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.

BUTTERFINGER BROWNIES

Steps:

• In a small bowl, combine flour, baking powder and salt; set aside.
• In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar.
• Beat in eggs and vanilla until smooth.
• Stir in flour mixture and 1 cup of crushed butterfingers bars.
• Spread in greased 13x9 inch baking pan. Sprinkle remaining crushed butterfinger bars over top of batter.
• Bake at 350ºF for 30-35 minutes or until done.
• Cool and then cut into bars.

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.