Posted by Karen on February 22, 2001 at 19:42:56:
In Reply to: Looking for Butterfinger Recipe posted by Ron on February 22, 2001 at 18:40:49:
Butterfinger Chunkies
1/2 cup butter, softened
3/4 cup white sugar
2/3 cup packed brown sugar
2 egg whites
1 1/4 cups crunchy peanut butter
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored ca
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Cream the butter and the brown and white sugars together until light and fluffy. Add the egg whites and beat well. Beat in the peanut butter and the vanilla.
Combine the flour, baking soda and salt. Add to the creamed mixture and mix well. Stir in the chopped candy bars. Shape dough into 1 1/2 inch balls and place on the prepared baking sheets.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until golden brown. Let cookies cool on wire racks.
__________________________________________________
Banana Butterfinger Cake
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup sour cream
1 teaspoon baking soda
2 cups mashed ripe bananas (about 5)
1 1/2 cups chopped Butterfinger bars (about 6 oz.)
2/3 cup whipping cream
7 tablespoons unsalted butter, cut into large pieces
1 tablespoon light corn syrup
14 ounces semisweet chocolate, chopped
2 teaspoons dark rum
1 teaspoon vanilla extract
1 3/4 cups chopped Butterfinger bars (about 7-1/2 oz)
Position rack in top third of oven; preheat to 350-degree F. Butter
two 9-inch-diameter cake pans with 1-1/2-inch-high sides. Line
bottoms with waxed paper rounds. Butter and flour paper.
Sift flour, baking powder and salt into medium bowl. Using electric
mixer, beat butter in large bowl until fluffy. Gradually add sugar
and beat 2 minutes. Add eggs 1 at a time, beating well after each
addition. Beat in dark rum and vanilla extract. Combine sour cream
and baking soda in medium bowl. Add mashed bananas to sour cream
mixture and stir until well blended. Add dry ingredients to butter
mixture alternately with banana mixture, beginning and ending with
dry ingredients. Stir in chopped Butterfinger bars.
Divide batter between prepared pans. Bake until center of cake
feels firm and tester inserted into center comes out clean, about
30 minutes. Cool in pans on rack 10 minutes. Run small knife
around sides of cakes to loosen. Turn out cakes onto racks and
cook. Peel off waxed paper.
Combine cream, butter and corn syrup in heavy medium saucepan.
Bring to simmer over medium heat, stirring unti butter melts.
Remove from heat; add chocolate and stir until melted and smooth.
Stir in rum and vanilla. Pour glaze into small bowl. Cover and
refrigerate just until cool and thick, stirring occasionally, about
40 minutes.
Transfer 1 cake layer to platter. Slide waxed paper strips under
edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly
over top of cake layer. Top with second cake layer. Spread
remaining glaze over top and sides of cake. Cover top and sides
of cake with chopped Butterfinger bars. Remove paper strips.
__________________________________________________
Butterfinger Crunch Pudding
1 container Cool Whip®
1 small box instant chocolate pudding
1 Butterfinger candy bar
Set Cool Whip® in the refrigerator the night before making the pudding so that it can thaw.
Put the Cool Whip® in a large bowl and stir in the box of dry instant chocolate pudding. Stir until it is mixed in well and looks like chocolate whipped topping.
Put the Butterfinger into a shallow bowl and crush into small pieces with the back of a spoon. Stir the crushed pieces into the chocolate mixture.
Refrigerate for a few hours.
__________________________________________________
Butterfinger Pie
6 Butterfinger candy bars (crushed)
8 oz cream cheese
8 oz whipping cream
1/2 cup powdered sugar
Mix cheese, cream, sugar together, stir in candy.
Mix and pour in graham cracker crust. Top with crushed
Butterfingers and chill.