BUTTERFINGER BROWNIES
Make and share this Butterfinger Brownies recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 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 350ºF for 30-35 minutes or until done.
- Cool and then cut into bars.
BUTTERFINGER BUNDT CAKE RECIPE BY TASTY
Steps:
- Make the cake: Preheat the oven to 350°F (180°C). Grease a 10- to 15-cup Bundt pan with nonstick spray. Prepare an ice bath in a large bowl.
- Melt the butter in a small saucepan over medium heat. Cook for about 5 minutes, stirring constantly, until the milk solids begin to turn golden brown. Remove the pot from the heat and continue stirring until the butter has cooled slightly. Transfer to a large bowl, reserving 1 tablespoon of the browned butter in a separate small bowl for the glaze.
- Add the ice cube to the larger bowl of browned butter. Set in the ice bath (making sure no water gets into the butter) and whisk for about 5 minutes, until cooled, milky in color, and thickened, but not completely solid.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add sugar to the bowl with the browned butter and beat with an electric hand mixer on medium speed for 1-2 minutes, or until the mixture is creamy. Add the eggs, 1 at a time, beating until incorporated before adding the next. Add the vanilla bean paste and Greek yogurt, and beat until just combined.
- Add the dry ingredients and mix on low speed until just combined.
- Fold in the Butterfinger Bits or crushed Butterfinger bars with a rubber spatula until incorporated.
- Transfer the batter to the prepared pan, smoothing the top.
- Bake the cake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
- While the cake cools, make the glaze: If needed, melt the reserved tablespoon of brown butter. Transfer to a medium bowl with the powdered sugar, vanilla bean paste, and milk, and whisk until smooth.
- Turn the cake out of the pan. Let cool for another 10-15 minutes, or until no longer warm to the touch.
- Drizzle the glaze over the cake. Garnish with the Butterfinger Bits or crushed Butterfinger bars.
- Slice and serve.
- Enjoy!
COOKIE DOUGH TRUFFLES
The flavorful filling at the center of these yummy candies tastes like genuine chocolate chip cookie dough...with no worry about raw eggs. That's what makes them so appealing. And they're easy to make. -Lanita Dedon, Slaughter, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 5-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts. , Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.
Nutrition Facts : Calories 121 calories, Fat 6g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 20mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
3-INGREDIENT DARK CHOCOLATE TRUFFLES RECIPE BY TASTY
Here's what you need: dark chocolate, greek yogurt, cocoa powder, sprinkles, chopped nut, shredded coconut
Provided by Mercedes Sandoval
Categories Desserts
Yield 12 truffles
Number Of Ingredients 6
Steps:
- Chop dark chocolate into a bowl. Microwave in 15-second intervals, until fully melted.
- Slowly fold in Greek yogurt until thoroughly combined.
- Chill in the refrigerator for 15-20 minutes, until mixture is solid but still formable.
- Using a tablespoon, scoop the mixture and use palms to form and roll into balls.
- Roll truffles into your favorite toppings. For sprinkles, chopped nuts, and shredded coconut: first dip truffles into melted chocolate for best results.*
- Enjoy!
Nutrition Facts : Calories 262 calories, Carbohydrate 22 grams, Fat 20 grams, Fiber 3 grams, Protein 5 grams, Sugar 16 grams
EASY BUTTERFINGER TRIFLE DESSERT
Make and share this Easy Butterfinger Trifle Dessert recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
- Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
- Repeat the layers ending with crushed candy on the top.
- Refrigerate the trifle.
- Delicious!
Nutrition Facts : Calories 1228.4, Fat 57, SaturatedFat 25.8, Cholesterol 194.5, Sodium 1277, Carbohydrate 172.1, Fiber 5.3, Sugar 31.7, Protein 15.3
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- Place chocolate and butter in a medium bowl. Bring cream to a boil by using a glass measuring cup in the microwave. Heat 1 to 1 1/2 minutes, or just until the cream begins to bubble. Pour the hot cream over the chocolate mixture. Let it stand for 1 minute, then stir until the chocolate is melted and the mixture is smooth. Stir in chopped Butterfinger. Cover and chill until this mixture is firm (at least 2 hours- and up to 24 hours).
- Line a rimmed baking sheet with waxed paper. Using a small spoon or melon baller, scoop 3/4-inch balls from the firmed-up chocolate mixture. Roll the chocolate gently between your hands to form a ball. It will be very sticky and messy. Place it on the prepared sheet. Continue rolling until you have used up all of the chocolate. Place the rolled balls back into the refrigerator to firm them up again (about an hour).
- Melt some additional chocolate in a small bowl. I just used more of the semisweet chocolate that I used for the truffles. If you melt 1 1/2 cups at a time, that should work out fine. Melting in the microwave works great- just melt in bursts of 45 seconds, stopping after each burst to stir until all is melted and smooth.
- Remove the chilled chocolate balls from the refrigerator. Use a small spoon to dip the chocolate ball into the melted chocolate. Use another spoon to help cover the ball entirely in a layer of chocolate, and then gently place the chocolate dipped ball onto the waxed paper. Immediately sprinkle chopped butterfingers or decorative sprinkles on top. Continue with remaining chocolate balls and decor.
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