BUTTERFINGER CUPS CALORIES RECIPES

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BUTTERFINGER™ POKE CAKE RECIPE - BETTYCROCKER.COM



Butterfinger™ Poke Cake Recipe - BettyCrocker.com image

Betty Crocker™ Super Moist™ yellow cake mixed with peanut butter is a simple, but addictive base for this fun candy bar poke cake.

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1 box (6-serving size) chocolate instant pudding and pie filling mix
3 cups cold milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1/4 cup chocolate-flavor syrup
4 Butterfinger™ candy bars (2.1 oz each), chopped (about 1 2/3 cups)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
  • Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.

Nutrition Facts : Calories 530 , CarbohydrateContent 71 g, CholesterolContent 50 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 600 mg, SugarContent 44 g, TransFatContent 0 g

BUTTERFINGER COOKIES RECIPE: HOW TO MAKE IT



Butterfinger Cookies Recipe: How to Make It image

These great cookies don't last long—make a double batch! —Carol Kitchens, Ridgeland, Mississippi

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield about 4 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
3/4 cup sugar
2/3 cup packed brown sugar
2 large egg whites, room temperature
1-1/4 cups chunky peanut butter
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Butterfinger candy bars (1.9 ounces each), chopped

Steps:

  • Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 122 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 92mg sodium, CarbohydrateContent 15g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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