HOMEMADE BUTTERFINGERS
Steps:
- Grease an 8x8 pan with shortening. Line with two pieces of parchment, one in each direction, greasing in between. Place peanuts in a food processor and pulse until ground into fine pieces. Heat peanut butter in the microwave for 20 seconds on 50% power to warm. Stir.In another bowl, melt candy corn in 30- to 40-second increments on 50% power. Stir between each heating. Once melted, stir in peanut butter. Immediately turn out onto a sheet of parchment paper. Form into a rectangle a little larger than the pan. No need to be exact. Press the peanuts into the mixture. Fold into thirds, like a letter. Use a rolling pin to roll into a rectangle of about the same size as before. Press cornflakes on top, crushing them as you do. Fold into thirds in the same manner. Roll flat. Fold into thirds again. Once more, roll flat into a square about the size of the pan. Press into the pan, smoothing with your hands. Let the mixture set up about 15 minutes. Lift out of the pan and cut into pieces. Place on a wire rack and let cool completely. Once cool, melt chocolate wafers as directed on the package. Dip and place on a waxed paper-lined cookie sheet. Let chocolate set up before storing or packaging. Store at room temperature in an airtight container.
WEIGHT WATCHER'S BUTTERFINGER DESSERT
Steps:
- Spray a 9 x 13″ pan with cooking spray.
- Tear angel food cake into bite size pieces.
- Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.
- Crush candy bars.
- Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.
- Serving size: 3/4 cup.
Nutrition Facts : ServingSize 3/4 cup, Calories 266, Sugar 30g, Sodium 408mg, Fat 3g, SaturatedFat 2g, Carbohydrate 49g, Fiber 0g, Protein 4g
BUTTERFINGER COOKIES
Had this in my email one morning... I guess they were good, I never had a chance to eat one. Were gone as soon as I turned around.
Provided by podapo
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Combine flour, baking soda and salt in small bowl.
- Set aside.
- Beat sugar and butter in mixer bowl until creamy.
- Beat in egg.
- Gradually add flour mixture.
- Hand stir in butterfingers.
- Drop by tablespoons onto ungreased cookie sheet.
- Bake for 10-12 minutes.
EASY BUTTERFINGER® CAKE
Angel food cake, Butterfinger® candy bars and Cool Whip® are the well known favorites in this delightful (and easy) no-bake dessert. Looks great in a trifle bowl. I don't even like Butterfinger® bars and I thoroughly enjoy this stuff!! You can do this in a 9x13-inch pan as well, but the trifle looks so nice!
Provided by NATURALTES
Categories Desserts Chocolate Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 6
Steps:
- Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
- Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 45.4 g, Cholesterol 66.5 mg, Fat 16.9 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 243.5 mg, Sugar 28.7 g
BUTTERFINGER CHEESECAKE
Steps:
- Preheat oven to 300 degrees F.
- Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, 1 at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces.
BUTTERFINGER® CAKE
Bake a devil's food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.
Provided by RDANIEL511
Categories Desserts Cakes Poke Cake Recipes
Time 1h45m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
- Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
- Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 75 g, Cholesterol 39.6 mg, Fat 25.7 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 12.7 g, Sodium 413.2 mg, Sugar 46.6 g
BUTTERFINGER DESSERT.
Steps:
- 1. 1. Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan. 2. In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE. 3. Pour half the "fluff" mixture over the cubed angel food cake in pan. Top with half the crushed butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!
BUTTERFINGER ANGEL FOOD DESSERT RECIPE - (3.9/5)
Provided by á-25138
Number Of Ingredients 6
Steps:
- Bake cake in a tube pan according to package directions and cool completely. Split in half. Half will be used for each layer. Mix softened butter with powdered sugar. Blend in yolks. Add whipped topping. Tear one half of angel food cake into bite sized pieces and layer in the bottom of a 9x13 cake pan. Spread half the powdered sugar mixture over the cake pieces. Top with half or slightly less than half of the chopped Butterfingers (I like more candy for the top layer to look extra yummy). Repeat with cake pieces, then remaining frosting, then candy bits. Chill thoroughly before serving. Store in refrigerator.
BUTTERFINGER TOFFEE BARK RECIPE BY TASTY
Here's what you need: saltine crackers, butter, dark brown sugar, semisweet chocolate chip, crushed Butterfinger
Provided by Will Macias
Categories Desserts
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 °F.
- Line cookie sheet with saltine crackers in a single layer.
- In a saucepan, combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
- Bake at 400 °F for 5 to 6 minutes. Remove from the oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with crushed Butterfinger.
- Cool completely, break into pieces and serve.
Nutrition Facts : Calories 760 calories, Carbohydrate 71 grams, Fat 55 grams, Fiber 4 grams, Protein 6 grams, Sugar 48 grams
BUTTERFINGER BITS COOKIE RECIPE BY TASTY
Here's what you need: butter, brown sugar, sugar, egg, vanilla extract, baking soda, baking powder, salt, flour, butterfinger bits
Provided by Perry Ryan
Categories Desserts
Time 30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Cream butter with the sugars until fluffy. Then, beat in the egg and vanilla.
- Add the dry ingredients and beat into the butter mixture.
- Stir in Butterfinger bits. Then, refrigerate the dough for 4 hours.
- Bake at 375°F for 8-10 min.
- Serve warm.
Nutrition Facts : Calories 191 calories, Carbohydrate 26 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 15 grams
BUTTERFINGER CANDY
Make and share this Butterfinger Candy recipe from Food.com.
Provided by zeecokkieemonstaa
Categories Candy
Time 55m
Yield 10 pieces
Number Of Ingredients 5
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.
Nutrition Facts : Calories 261.2, Fat 13, SaturatedFat 2.7, Sodium 125.9, Carbohydrate 33.8, Fiber 1.6, Sugar 25.4, Protein 6.5
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