Butterfinger Bark Recipes

HOMEMADE BUTTERFINGER BARK

Steps:

• Line a large baking sheet with aluminum foil.
• Melt 10 oz of chocolate over double boiler or in microwave,according to package directions.
• Spread the melted chocolate on the foil lined baking sheet, approximately 11″x15″. DOn't worry too much about the exact measurements, you just want it to be a thin layer.
• Place baking sheet in fridge to chill quickly, about 10 minutes.
• In a large microwave safe bowl melt your candy corn, 1 minute and then stir, then in 30 second increments until melted, stirring after each 30 seconds.
• Immediately stir in peanut butter. Mixture will be very thick. Use those muscles!
• Spread it on top of chilled chocolate.
• Place this back in the fridge for another 20 minutes, until chilled.
• Melt the remaining chocolate and spread it on top of the peanut butter layer.
• Chill again at least 20 minutes.
• Cut into triangle shaped pieces.

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.

BUTTERFINGER COOKIE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix and pudding mix. In another bowl, whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half of the mixture into a greased 15x10x1-in. baking pan. Bake until top appears dry, 6-8 minutes., Meanwhile, chop 2 candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips., Chop 3 additional candy bars; sprinkle over warm crust and press down gently. Cover with cake mix mixture; press down firmly with a metal spatula. Crush remaining candy bar; sprinkle crushed bar and remaining 1/2 cup chocolate chips over top., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Cut into bars. Store in an airtight container.

BUTTERFINGER BARK

Steps:

• 1. Melt the dark chocolate chips in a double boiler. Spread out onto parchment lined cookie sheet with edge. Cover with crushed butterfingers. Allow to cool, pull parchment from cookie sheet, break up into pieces.

BUTTERFINGER TOFFEE BARK RECIPE BY TASTY

Steps:

• Preheat the oven to 400 °F.
• Line cookie sheet with saltine crackers in a single layer.
• In a saucepan, combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
• Bake at 400 °F for 5 to 6 minutes. Remove from the oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with crushed Butterfinger.
• Cool completely, break into pieces and serve.