Best 6 Peanut Buttery Butterfinger Bar Recipes

CHEWY CHOCOLATE PEANUT BUTTER BUTTERFINGER BARS

Steps:

• Base - Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
• In a large microwave-safe bowl, combine peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.
• Stop to stir. Mixture will be on the granular side, this is okay.
• Return bowl to microwave and heat for 1 more minute on high power.
• Stir in the vanilla.
• Stir in the cocoa powder
• Stir in the cereal.
• Turn mixture out into prepared pan, packing it down firmly with a spatula and smoothing the top; set pan aside.
• Topping - Crush or dice the Butterfingers. I squeeze them in my palm before unwrapping them. They crush very easily so don't squeeze too hard or you'll have orange dust; set candy aside.
• In a medium microwave-safe bowl, combine 1 cup chocolate chips, peanut butter, and heat on high power for 1 minute to melt.
• Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until mixture can be stirred smooth; 15 seconds is likely all they'll need.
• Pour chocolate mixture over base, smoothing the top lightly with a spatula.
• Working somewhat quickly so that chocolate doesn't begin to set up, evenly sprinkle Butterfingers over the chocolate. I prefer a fairly densely covered surface; add candy according to preference. Set pan aside.
• In a medium microwave-safe bowl (same one just used to melt the chocolate and peanut butter is fine; don't need to wash it), place 1/4 cup chocolate chips and heat on high power for 1 minute to melt. Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until chocolate can be stirred smooth, 15 seconds is likely all they'll need.
• Using a spoon, evenly drizzle chocolate over the top of bars.
• Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 3 hours, or overnight, or until layers are completely set before lifting bars out with foil overhang, slicing, and serving. Before slicing, allowing bars to come to room temp for 15 minutes will make slicing much easier. Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

PEANUT BUTTER FINGER BARS

Steps:

• Cream butter, sugar and brown sugar.
• Blend in egg, 1/3 cup peanut butter, baking soda, salt, and vanilla.
• Stir in flour and oats.
• Spread in a greased 9x13 pan.
• Bake at 350 for 20-25 minutes.
• Sprinkle with chocolate chips, let stand 5 minutes or until chips are melted and then spread.
• Combine powdered sugar, 1/4 peanut butter, and enough milk to make it just thin enough to drizzle over the chocolate layer.
• Let cool until topping is hard.

BUTTERY FINGERS

Steps:

• Spray a 9-inch square baking dish with nonstick cooking spray and line with parchment paper.
• Melt the candy corn in a large bowl over a double boiler, or in the microwave for 1 minute, then stir and return to the microwave at 30 second increments until melted and smooth. Stir in the peanut butter and the ground roasted peanuts. Spread into an even layer in the prepared baking dish and let cool completely until set, about 30 minutes. Use the parchment paper to help you lift the candy out of the baking dish. Cut into 1-by-2-inch pieces using a pastry wheel or pizza cutter.
• Line a baking sheet with parchment paper. Melt the chocolate chips in 30 second increments in the microwave or over a double boiler until smooth (see Cook's Note). Dip each piece of candy into the chocolate, using a fork to turn and coat. Let any excess chocolate drip off before placing onto the prepared baking sheet. Repeat with the remaining pieces of candy. Drizzle the chocolate decoratively over the top of the chocolate-coated candy. Let the chocolate cool and set up completely.

BUTTER FINGER BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended. Mix in the chocolate chips. Press the mixture into a 9x9 inch pan.
• Bake for 12 to 15 minutes in the preheated oven. Spread peanut butter over the top of the bars and let cool until set. Cut into squares and serve.

QUICK AND YUMMY BUTTERFINGER BARS

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.

EASY 3-INGREDIENT COPYCAT BUTTERFINGER®

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.