RECIPES USING BUTTERFINGER CANDY BARS RECIPES

Steps:

• Preheat oven to 350°F.
• Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
• Prepare cake mix following package directions(adding water, oil and eggs).
• Add 1 chopped Butterfinger to batter, stirring well.
• Pour into prepared pan and bake as directed on package.
• Let cake cool for 5 minutes.
• Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
• Pour condensed milk and caramel topping evenly over cake.
• Sprinkle remaining 1 chopped Butterfinger over caramel.
• Cover and chill.
• Before serving, spread whipped topping evenly over cake.
• Garnish with chopped Butterfinger, if desired.
• Cut into squares to serve.

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.