Fruit Dip Candy Bar Dip Heath Bar Or Butterfinger Recipes

BUTTERFINGER FRUIT DIP

Steps:

• In a blender or 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.

FRUIT DIP / CANDY BAR DIP (HEATH BAR OR BUTTERFINGER)

Steps:

• Using electric mixer, cream together cream cheese and butter.
• Slowly blend in confectioners sugar.
• Mix in crushed candy.

HEATH BAR DIP

Steps:

• Mix all of the ingredients together, except the crumbled Heath bar. Add this on top of the tip when it's done.
• Serve with pretzels and apples.
• Tip: Coat the apples with pineapple juice to keep them from browning when presliced or serving. Works better than lemon juice and keeps them sweet!

BUTTERFINGER FRUIT DIP

Steps:

• 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.

BUTTERFINGER CANDY BAR CHEESECAKE

Steps:

• Crust:.
• In a small bowl, combine the crumbs and melted butter.
• Press into the bottom and 1 1/2" up the sides of a greased 9" springform pan, and then, set aside.
• Filling:.
• In a large mixing bowl, beat the softened cream cheese and sugar until it is smooth and fluffy.
• Beat in the cream and vanilla.
• Add the eggs (They should already be lightly beaten); beat on a low speed until they are just combined.
• Stir in the chopped candy bar pieces.
• Pour into the crust.
• Place the pan on a baking sheet (preferably one with sides).
• Bake at 325 degrees until the center is almost set, about 60-70 minutes. The top should look golden brown, but make sure it isn't getting burnt. If it is, turn down the oven a little bit.
• Cool it on a wire rack for ten minutes.
• Carefully run a knife around the edges to loosen. Make sure the knife is getting behind the crust and not cutting it off the cheesecake.
• Cool the cheesecake at room temperature for another hour.
• Put it in the refrigerator, and leave it there overnight.
• The next day, remove the sides of the pan from the cheesecake.
• Sprinkle the chopped candy bar pieces on top of the cake, and then drizzle with butterscotch or caramel topping.
• Refrigerate the leftovers.

HEATH BAR FRUIT DIP

Steps:

• Take the cream cheese and spread over a plate.
• Pour the carmel dip over the cream cheese. (the dip works best if has not been in the refrigerator).
• Sprinkle the heath topping over the top (just enogh to cover the carmel).
• Enjoy!