ry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared
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.
Preheat oven to 350.
Comine flour, baking soda, and salt in small bowl.
Beat sugar and butter in large mixer bowl until creamy. Beat in eggs.
Gradually beat in flour mixture. Stir in Butterfinger bits.
Drop by slightly rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 12 minutes or until lightly browned.
Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
In a small bowl, combine flour, baking powder and salt; set aside.
In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar.
Beat in eggs and vanilla until smooth.
Stir in flour mixture and 1 cup of crushed butterfingers bars.
Spread in greased 13x9 inch baking pan. Sprinkle remaining crushed butterfinger bars over top of batter.
Bake at 350\u00b0F for 30-35 minutes or until done.
Cool and then cut into bars.
s moistened. Stir in chopped Butterfinger. Shape into 1-inch \"eyeballs
Place ice cream and milk in a blender; mix on high until blended. Add Butterfinger candy bars and pulse until mixed in completely. Don't over mix or you will have no Butterfinger chunks.
Top with whipped cream and additional crushed Butterfinger.
ggs).
Add 1 chopped Butterfinger to batter, stirring well.
Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.
Break up bars.
Cut ice cream into slabs.
Layer 1 white, then butterfinger, chocolate, then butterfinger, then white again.
Top with cream and butterfinger.
Put back into freezer until needed.
Preheat oven to 350 degrees.
Grease and flour a 13 x 9 inch baking pan.
Prepare cake mix batter according to package directions; stir in bananas and 3/4 cup chopped Butterfinger.
Pour into prepared pan.
Bake for 40 to 50 minutes or until wooden pick inserted in center comes out clean.
Cool completely in pan on wire rack.
Frost cake with white frosting and sprinkle with remaining chopped butterfinger.
Freeze Butterfinger bars.
When frozen, place in plastic bag and crush.
Pull apart the angel food cake into small pieces and place in 9 x 13-inch pan.
Mix together margarine, egg yolks and powdered sugar.
Fold in whipped topping.
Spread over angel food cake pieces and place Butterfinger bars on top.
Refrigerate.
Preheat oven to 350 degrees F. Grease and flour 13 x 9-inch baking pan.
Prepare cake mix batter according to package directions; stir in bananas and 3/4 cup chopped Butterfinger. Pour into prepared pan.
Bake for 40 to 50 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Frost cake; sprinkle with remaining chopped Butterfinger.
mall bowl; stir in the Butterfinger pieces.
Stir the baking
Mix butter, powdered sugar and egg yolks.
Fold in Cool Whip. Break 1/2 of angel food cake in tiny pieces.
Put in a large bowl. Top with 1/2 of Cool Whip mixture and top with 1/3 of Butterfinger candy.
Repeat second layer same as first.
Top with Butterfinger candy.
Mix cake mix as directed.
Bake cake in square pan. When cake is done, stick holes in it and pour milk over cake.
Pour caramel sauce over cake. Crush one of the Butterfinger candy bars and sprinkle over the cake.
Let cake cool.
Spread Cool Whip over cake. Sprinkle the other Butterfinger over the Cool Whip. Stripe with caramel sauce.
Beat cream cheese, peanut butter and powdered sugar in large mixer bowl until smooth. Stir in about 1 cup whipped topping until well mixed. Fold in remaining whipped topping. Chop 3 Butterfinger bars and fold into mixture until well distributed.
Spoon into crust. Freeze for 3 to 4 hours or until firm. Before serving, chop remaining Butterfinger bar and sprinkle around perimeter of pie.
Preheat oven to 350 degrees F. Grease or paper-line 24 muffin cups.
Prepare cake mix batter according to package directions; stir in 1/2 cup Butterfinger. Spoon into prepared muffin cups.
Bake for 15 to 25 minutes or until wooden pick inserted in cupcake comes out clean. Cool completely. Frost; sprinkle with remaining Butterfinger.
orm. Stir in 1 cup Butterfinger pieces.
Spread about 1
Stir in half of chopped Butterfinger. Spoon into prepared pan.
Tear cake into pieces.
Crush 4 Butterfinger bars.
Mix these together, then mix cream cheese, confectioners sugar and marshmallow cream together.
Mix with cake and candy.
Press this mixture into the bottom of a pan.
Top with Cool Whip.
Crush the remaining 2 Butterfinger bars and sprinkle on top.