BUTTERFINGER BARS
A soft, rich, peanuty oatmeal bar cookie, covered in layers of peanut butter and chocolate icing. Recipe shared by Kelly Nelson.
Provided by Renee
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375° F.
- In an electric mixing bowl, cream butter and sugars. Add 3/4 cup peanut butter, baking soda, salt, vanilla and eggs and mix well to combine. Stir in flour and oats.
- Spread mixture on greased cookie sheet, and bake in preheated oven for 20-25 minutes.
- Let cool until slightly warm. Spread 3/4 cup peanut butter over warm cookies on sheet. Allow to cool for 10-15 minutes.
- Warm the frosting in a microwave for 30 seconds. Stir with a spoon until it has an even consistency. Drizzle warm chocolate frosting on top and use the back of a spoon to spread it evenly.
- If you have teenagers in the house, stand back or prepare to be trampled.
Nutrition Facts : ServingSize 1 bar, Calories 174 kcal, Carbohydrate 20 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 138 mg, Fiber 1 g, Sugar 13 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.
BUTTERFINGER DESSERT BARS
Make and share this Butterfinger Dessert Bars recipe from Food.com.
Provided by Alley Barbie
Categories Bar Cookie
Time 40m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 14
Steps:
- Bars:.
- Mix butter,2 cups flour, salt and sugar until crumbly.
- Press into 9x13 cake pan.
- Bake 10-15 minutes at 375 degrees.
- Mix eggs, pecans, brown sugar, 1/4 cup flour, baking powder and coconut together.
- Spread over cooked crust.
- Bake 15 minutes more or until top is not soft.
- Cool.
- Frost with icing.
- Icing:.
- Combine powdered sugar, butter, milk, and vanilla.
- Mix well.
- Spread on cooled bars.
- Cut into 1" x 1 1/2" bars.
NO BAKE MOCK BUTTERFINGER BARS
Found this on the Aldi website (I LOVE Aldi) and it looked interesting. Haven't tried yet, but I love Butterfingers so will probably be trying soon!
Provided by mailbelle
Categories Bar Cookie
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in a heavy saucepan over medium heat. Bring to a boil, stirring frequently.
- Remove from heat. Stir in vanilla, then crushed cereal.
- Transfer mixture to a lightly buttered baking dish. Spread melted chocolate over top and let harden.
BUTTERFINGER BARS
Another delightful combination of peanut butter and chocolate! Easy to make cookies that taste so good! I got this recipe from a friend whom I consider the cookie goddess.
Provided by Whisper
Categories Bar Cookie
Time 32m
Yield 1 9x13" pan of cookies
Number Of Ingredients 6
Steps:
- Mix margarine, sugars and oats together and press into a greased 9x13" pan.
- Bake at 350 F for 12-15 minutes.
- Melt chocolate chips and peanut butter together over low heat.
- Spread mixture over oatmeal base.
- Allow to cool well and cut into bars.
Nutrition Facts : Calories 6025.1, Fat 349.9, SaturatedFat 84.9, Sodium 3132.8, Carbohydrate 677.1, Fiber 53.3, Sugar 425.7, Protein 109.5
BUTTERFINGER BROWNIES
Make and share this Butterfinger Brownies recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
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.
BUTTERFINGER COOKIE BARS
My boys went through a phase where they loved Butterfingers. We made Butterfinger shakes, muffins, cookies and experimented with different bars; this one was voted the best of the bunch. Make sure you have an extra candy bar on hand because it's hard to resist a nibble or two while you're chopping. -Barbara Leighty, Simi Valley, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix and pudding mix. In another bowl, whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half of the mixture into a greased 15x10x1-in. baking pan. Bake until top appears dry, 6-8 minutes., Meanwhile, chop 2 candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips., Chop 3 additional candy bars; sprinkle over warm crust and press down gently. Cover with cake mix mixture; press down firmly with a metal spatula. Crush remaining candy bar; sprinkle crushed bar and remaining 1/2 cup chocolate chips over top., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 242 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 234mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
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レビュー数 3カテゴリ Dessert料理 American合計時間 20 分
- Mix oats, brown and granulated sugars with melted butter in a large mixing bowl. Stir well, until fully combined. Lightly coat a 9x13 baking pan (bottom and sides) with non-stick spray, then pour oat mixture into dish. Spread mixture over bottom of the pan. Use the back of a large spoon to firmly press the ingredients together. When done, you should have a very firmly compacted oat mixture base.
- Bake at 425°F for 10-12 minutes. When done, they will be crisp, golden brown around the edges. Transfer pan to a wire rack to cool.
- Make the frosting while the bars are cooling. Melt milk chocolate chips (or 12 oz. milk chocolate Hershey bar) in a double boiler, along with the peanut butter. (See blog post for info on double boiler). Bring lower pan with water to a gentle boil, while stirring the chocolate chips and peanut butter in the pan above. Continue to stir until frosting is smooth and creamy, then remove from heat. TIP: For this recipe, it is best to NOT use all natural peanut butter. Once bars have cooled to room temp, they're ready to frost. Pour frosting over bars, and spread, to cover the entire surface. Let bars rest, so frosting can firm up, before attempting to cut or serve.
BUTTERFINGER BARS - TASTES BETTER FROM SCRATCH
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5/5 (55)カロリー 367 (1 人分)カテゴリ Dessert
- Add butter, brown sugar and granulated sugar to a mixing bowl and cream together until smooth and light.
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- In a medium bowl and using a hand-held mixer (or in a stand mixer with a paddle attachment) cream together the butter and sugar on medium-high for about 3 minutes.
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