Posted by sherry on December 04, 2000 at 08:36:17:
In Reply to: ISO butterfinger cookies recipie posted by Sheri on December 04, 2000 at 07:01:01:
: Looking for cookie recipie for cookies made with butterfinger candy bars.
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BUTTERFINGER COOKIES
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1 1/3 c. sifted flour
1/2 tsp. soda
1/4 tsp. salt
1/3 c. shortening (margarine
or butter)
1 egg
3/4 c. sugar
1 large Butterfinger bar, cut
in small pieces
Sift dry ingredients. Cream together shortening and
sugar. Beat in egg. Add Butterfinger bar (cut in small
pieces) and sift in dry ingredients. Chill. Drop on a greased
cookie sheet. Bake at 375 degrees for about 12 minutes.
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BUTTERFINGER BARS
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1 c. flour
1/4 c. brown sugar
1 (8 oz.) cream cheese
1 c. Cool Whip
2 c. milk
1 c. coconut
1/2 c. margarine
1 c. powdered sugar
1 c. miniature marshmallows
2 boxes instant vanilla
pudding
4 Butterfinger candy bars
Mix flour, coconut, brown sugar and oleo until crumbly
and pat in 9 x 13-inch pan. Bake 12 to 15 minutes at 350 degrees.
Stir frequently until brown. Cool.
Cream together the cream cheese, powdered sugar, Cool
Whip and miniature marshmallows. Put on top of crust. Mix
together the milk and pudding and put on the cream cheese
layer. Crumble 4 Butterfinger candy bars and sprinkle them on
top of a layer of Cool Whip that was put on top of pudding
layer.
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BUTTERFINGER ICE CREAM
Six Quart Freezer:
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10 to 12 Butterfinger bars
3 to 4 eggs
1 1/2 c. sugar
1 1/2 c. crunchy peanut butter
1 can Eagle Brand milk
1 can evaporated milk
milk to fill can to ring
Four Quart Freezer:
10 Butterfinger bars
2 to 3 eggs
1 c. sugar
1 c. crunchy peanut butter
1 can Eagle Brand milk
1 can evaporated milk
milk to fill can to ring
Crush and freeze Butterfinger bars. Mix eggs, sugar and
peanut butter well. Add milks and stir in frozen Butterfinger
bars.
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BUTTERFINGER DESSERT
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2 c. graham cracker crumbs
1/2 c. margarine, melted
2 c. milk
2 pkg. Dream Whip, prepared
1 c. soda cracker crumbs
2 (3 oz.) pkg. instant vanilla
pudding
2 pt. softened vanilla ice
cream
3 Butterfinger bars, crushed
Combine crumbs and margarine. Reserve some for topping
and press remaining into bottom of 9 x 13-inch pan. Combine
pudding and milk, mix until blended. Fold in softened ice
cream. Spread over crust. Refrigerate. Prepare Dream Whip
and spread over ice cream layer. Top with crushed Butterfinger
bars and reserved crumbs. Can be kept in refrigerator or
frozen.
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BUTTERFINGER CAKE
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1 angel food cake
12 oz. Cool Whip
1 stick margarine
6 Butterfinger candy bars
2 c. confectioners sugar
3 whole eggs
Beat eggs 5 minutes. Add sugar, Cool Whip and marga-
rine, melted (but cool). Spread layer in sheet pan, divide
angel food cake in three parts. Crumble 1/3 cake over mixture
in pan. Add 2 crushed Butterfinger bars; repeat until all is
used. Cover and store in refrigerator.
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