Butterfinger Fruit Dip - cooking recipe

Ingredients

8 ounces cream cheese, room temperature
7 ounces marshmallow cream, room temperature
4 ounces Cool Whip
3 (100 g) full-size butterfinger candy bars

Preparation

In a food processor, finely grind the candy bars. Alternately, put them in a sealed bag and beat them with a mallet until crushed.
In a large bowl, beat the cream cheese and marshmallow fluff until light and fluffy. Fold in the cool whip and all but a handful of the candy crumbs.
Spoon dip into a serving dish and sprinkle the remaining candy over the top.
Serve with apple slices and graham crackers.
Read more at http://www.bunsinmyoven.com/2014/01/17/butterfinger-fruit-dip/#iiqC56ys8s9Cp247.99.