Easy 3 Ingredient Copycat Butterfinger Food
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
QUICK AND YUMMY BUTTERFINGER BARS
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
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.
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3 INGREDIENT HOMEMADE BUTTERFINGERS - KIRBIE'S CRAVINGS
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5/5 (2)Category DessertCuisine AmericanTotal Time 18 mins
- Pour candy corn into a microwave safe bowl. Microwave for 1 minute and stir. Microwave again for another 30 seconds and stir again. If candy corn is not completely melted, continue to microwave and then stir at 30 second intervals until candy corn is completely melted.
- Add in peanut butter and mix until thoroughly combined. If candy corn hardens, microwave for another 30 seconds and then stir to mix. Pour mixture into a 7 x 3 pan lined with parchment paper and press to evenly distribute. Place in freezer for about 10-15 minutes until it hardens.
- Meanwhile, melt chocolate in another microwave safe bowl for 30 seconds and then stir. Microwave again and stir, continuing at 30 second intervals until chocolate is completely melted. (Mine needed about 1 1/2 minutes total). Careful not to overcook the chocolate. If you want to make the chocolate thinner and easier to coat, add in 2 tsbp of oil and stir into chocolate, until completely mixed.
- Remove candy corn mixture from freezer. Using a sharp knife, cut into butterfinger bar sizes (or whatever size you prefer). I did mine about 1 inch by 2 inches. Dip buttefinger in melted chocolate. Make sure to coat both sides. Then place on a cooling rack that has parchment paper underneath. Let the chocolate set with the drippings falling onto the parchment paper below. Repeat with remaining bars. Once finished, remove bars from cooling rack and place them in a single layer on a parchment paper lined container/baking sheet/or other flat surface. Place bars in freezer to completely solidify and set the chocolate.
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