WHAT IS IN BUTTERFINGER RECIPES
HOMEMADE BUTTERFINGER BITES RECIPE: HOW TO MAKE IT
Bent on using up a stash of leftover candy corn, I decided to experiment. Turns out, if you melt it, mix it with peanut butter and coat the balls with chocolate, you get a softer, denser version of a Butterfinger bite. Who knew? They’re delicious! —Melissa Hansen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- Microwave candy corn on high for 30 seconds; stir. Cook in 15-second intervals until melted; stir until smooth. Add peanut butter; microwave mixture until smooth, 45-60 seconds, stirring 3 times., Gently shape teaspoonfuls of mixture into balls (if mixture becomes crumbly, reheat for 15-20 seconds). Place on waxed paper; let stand until set. In microwave, melt chocolate chips and oil; stir until smooth. Dip balls in chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 50 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 16mg sodium, CarbohydrateContent 6g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
BUTTERFINGER™ LUSH RECIPE - BETTYCROCKER.COM
Looking for the perfect dessert to bring to every summer party, potluck or barbecue? This easy new layered dessert from the Betty Crocker™ Kitchens will turn heads and get everyone talking.
Provided by Betty Crocker Kitchens
Total Time 5 hours 55 minutes
Prep Time 55 minutes
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.
- In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
- In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
- In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layer. Cover and refrigerate 4 hours.
- When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.
Nutrition Facts : Calories 370 , CarbohydrateContent 40 g, CholesterolContent 25 mg, FatContent 4 , FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 370 mg, SugarContent 27 g, TransFatContent 0 g
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