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.
ry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared
Combine cracker crumbs and margarine.
Mix well.
Put 2/3 mixture in bottom of greased 9 x 13-inch pan.
Mix pudding and milk.
Blend in ice cream and pour over cracker mixture. Refrigerate until well set.
Spread Cool Whip over pudding.
Mix candy with remaining cracker crumbs and sprinkle over top. Refrigerate.
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.
br>Stir in the chopped candy bar pieces.
Pour into
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.
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.
Mix caramel ice cream topping and Eagle Brand milk; pour over cooked cake (punch holes in top of cake so it will run down into the cake).\tCrumble Butterfinger candy bars on top of mixture; top with Cool Whip.
Crumble more Butterfinger candy bars on top of Cool Whip.\tRefrigerate.
Put half of crushed Butterfinger candy bars on bottom of 8 x 8-inch Pyrex dish, then layer half of Cool Whip, layer of 6 ice cream sandwiches on top of Cool Whip and add remaining Cool Whip on sandwiches. Sprinkle rest of Butterfinger candy bars on top. Freeze.
Combine softened ice cream, butterscotch pudding and 2 1/2 Butterfinger candy bars.
Pour into pie shell.
Sprinkle with remaining candy bar and drizzle with chocolate syrup.
Bake cake according to the directions on cake mix.
Using a 9 x 13 inch pan.
While cake is hot, take a wooden spoon handle and punch holes all over top of cake and pour condensed milk over cake.
Place in refrigerator and let set overnight.
Spread Cool Whip over cake.
Crush butterfinger candy bars and sprinkle over the top.
Place in refrigerator until ready to serve.
Tip for crushing candy: place candy bars in plastic bag and beat well with rolling pin.
ombine chocolate wafers and 2 candy bars in a blender; pulse
Punch angel food cake up into small pieces and put in a cake pan.
Crush 3 Butterfinger candy bars and sprinkle over cake.
Mix egg yolks, Cool Whip, butter and powdered sugar.
Mix all together with mixer until well blended.
Pour over cake.
Crush 3 Butterfinger candy bars and sprinkle over cake.
Put in refrigerator overnight.
In large bowl, mix the Cool Whip, confectioners sugar, melted butter and egg yolks. In a different bowl, tear up angel food cake in small pieces. Pour Cool Whip mixture over cake and sprinkle crushed Butterfinger candy bars over the mixture. Layer cake, Cool Whip mixture and Butterfinger candy bars until gone. Refrigerate. Better if made night before.
Preheat oven to 325 degrees.
Grease large baking sheet or pizza pan.
Place whole bar of cookie dough scored side down, shaping to fit prepared baking sheet.
Bake for 30 to 35 minutes, or until golden brown.
Immediately sprinkle morsels over hot crust; drop peanut butter by spoonfuls onto morsels.
Let stand for 5 minutes or until morsels are shiny.
Gently spread chocolate and peanut butter evenly over cookie crust.
Sprinkle candy in single layer over pizza.
Cut into wedges.
Serve warm or at room temperature.
In small bowl, combine flour, baking powder and salt; set aside.
In medium bowl, with electric mixer at medium speed, combine margarine and brown sugar.
Beat in eggs and vanilla until smooth.
Stir in flour mixture and 1 cup crushed Butterfinger candy bars.
Spread in greased 9 x 13-inch pan.
Sprinkle remaining crushed candy bars over top of batter.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool and cut into 3 x 1 1/2-inch bars.
Makes approximately 20 bars.
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.
Break angel food cakes into bite size pieces.
Mix together egg yolks, butter, powdered sugar and 5 Butterfinger candy bars.
Pour mixture over angel food cake pieces.
Mix well.
Pour into 9 x 13-inch pan.
Sprinkle remaining candy bar on top of pie.
Keep refrigerated.
It is better if it is chilled overnight.
Bake cake as directed.
While cake is hot, punch holes in cake (use wooden spoon handle).
Pour Eagle Brand over cake.
Pour topping over cake.
Grind candy bars; sprinkle 1/2 of candy over cake.
Cool.
Spread Cool Whip over cake.
Put remaining candy on top.
Refrigerate.