Let’s be honest—there’s something magical about Butterfinger bits that makes any dessert instantly better. Whether you’re craving quick treats, comforting classics, or festive creations, these crunchy, peanut-buttery morsels are your secret weapon. Get ready to discover 18 irresistible recipes that will have you reaching for that bag of bits and falling in love with every sweet, satisfying bite. Your next favorite dessert is waiting!
Butterfinger Bits Chocolate Chip Cookies
Every cookie craving meets its match with these Butterfinger-packed chocolate chip cookies. Expect crunchy peanut butter candy bits and melty chocolate in every bite. They’re crisp-edged, chewy-centered, and dangerously easy to make.
Ingredients
– 1 cup unsalted European-style butter, softened to room temperature
– ¾ cup light brown sugar, packed
– ½ cup granulated sugar
– 2 large farm-fresh eggs, at room temperature
– 1 tsp pure vanilla extract
– 2 ¼ cups all-purpose flour, spooned and leveled
– 1 tsp baking soda
– ½ tsp fine sea salt
– 1 ½ cups semi-sweet chocolate chips
– 1 cup crushed Butterfinger bits, with small chunks for texture
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream the softened unsalted European-style butter, light brown sugar, and granulated sugar together on medium speed for 2 minutes until light and fluffy.
3. Beat in the farm-fresh eggs one at a time, followed by the pure vanilla extract, until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
5. Gradually mix the dry ingredients into the wet ingredients on low speed until just combined—do not overmix.
6. Fold in the semi-sweet chocolate chips and crushed Butterfinger bits with a spatula until evenly distributed.
7. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 9–11 minutes, until the edges are golden brown but the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Repeat with remaining dough, using cool baking sheets for each batch to prevent spreading. Now you’ve got cookies with a crackly top, chewy middle, and buttery crunch from the Butterfinger bits. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for an extra treat.
Butterfinger Bits Peanut Butter Blondies
Zesty and utterly addictive, these blondies combine chewy brown sugar base with crunchy peanut butter candy. They’re the perfect cross between cookie bars and fudge that disappears within minutes. Simple to make but impossible to resist.
Ingredients
– 1 cup creamy natural peanut butter
– 1/2 cup unsalted European-style butter, softened
– 1 cup light brown sugar, packed
– 2 large farm-fresh eggs
– 1 tsp pure vanilla extract
– 1 cup all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp fine sea salt
– 1 cup Butterfinger baking bits
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large mixing bowl, beat together the creamy natural peanut butter and softened European-style butter until completely smooth.
3. Add the packed light brown sugar and beat for 2 minutes until light and fluffy.
4. Beat in the farm-fresh eggs one at a time, waiting until each is fully incorporated.
5. Stir in the pure vanilla extract until just combined.
6. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt.
7. Gradually fold the dry ingredients into the wet mixture until no flour streaks remain.
8. Gently fold in the Butterfinger baking bits until evenly distributed throughout the batter.
9. Spread the batter evenly into your prepared pan using a spatula.
10. Bake at 350°F for 22-25 minutes until the edges are golden brown and the center appears set.
11. Cool completely in the pan on a wire rack before cutting into squares.
Fudgy and chewy with crispy candy bits throughout, these blondies offer the perfect texture contrast. The peanut butter flavor intensifies as they cool, making them even better the next day. Serve slightly warmed with a scoop of vanilla ice cream for an irresistible dessert experience.
Butterfinger Bits Fudge Brownies
Melt-in-your-mouth fudge brownies get a crunchy upgrade with chopped Butterfinger candy bits. These decadent bars feature a dense, fudgy base that contrasts perfectly with the crispy peanut butter candy pieces. You’ll get bakery-quality results with minimal effort and maximum chocolate payoff.
Ingredients
– 1 cup high-quality unsalted butter
– 2 cups granulated sugar
– 4 large farm-fresh eggs
– 1 tsp pure vanilla extract
– 1 cup premium cocoa powder
– 1 cup all-purpose flour
– 1/2 tsp fine sea salt
– 1 cup chopped Butterfinger candy bits
Instructions
1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
2. Melt 1 cup unsalted butter in a microwave-safe bowl for 45 seconds until completely liquid.
3. Whisk 2 cups granulated sugar into the melted butter until the mixture becomes smooth and glossy.
4. Beat in 4 large eggs one at a time, waiting until each egg is fully incorporated before adding the next.
5. Stir in 1 tsp vanilla extract until evenly distributed throughout the batter.
6. Sift 1 cup cocoa powder and 1 cup flour directly into the wet ingredients to prevent lumps.
7. Add 1/2 tsp sea salt and fold gently until no dry streaks remain, being careful not to overmix.
8. Fold in 1 cup chopped Butterfinger bits until evenly distributed throughout the brownie batter.
9. Spread the batter evenly into your prepared pan using a spatula to create a smooth surface.
10. Bake at 350°F for 25-28 minutes until the edges pull away from the pan and a toothpick inserted 2 inches from the edge comes out with moist crumbs.
11. Cool completely in the pan on a wire rack for at least 2 hours before cutting into squares.
12. Use a sharp knife dipped in hot water for clean cuts through the candy pieces. These brownies deliver an intense fudge texture that stays incredibly moist for days. The Butterfinger bits maintain their signature crunch while adding caramelized peanut butter notes throughout each bite. Try serving them slightly warmed with a scoop of vanilla bean ice cream for the ultimate sweet treat.
Butterfinger Bits No-Bake Cheesecake
Haven’t we all dreamed of a dessert that requires zero oven time but delivers maximum satisfaction? This Butterfinger Bits No-Bake Cheesecake is your answer. It combines creamy, tangy filling with crunchy, peanut-buttery candy in a buttery crust.
Ingredients
– 1 ½ cups of finely crushed graham cracker crumbs
– ½ cup of melted salted butter
– 16 ounces of full-fat, brick-style cream cheese, softened to room temperature
– 1 cup of granulated white sugar
– 1 teaspoon of pure vanilla extract
– 1 ½ cups of heavy whipping cream, chilled
– 1 ½ cups of coarsely chopped Butterfinger candy bars
Instructions
1. Combine 1 ½ cups of finely crushed graham cracker crumbs with ½ cup of melted salted butter in a medium bowl.
2. Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Tip: Use the flat bottom of a measuring cup to compact the crust for a solid base.
3. Refrigerate the crust for 15 minutes to set while you prepare the filling.
4. Beat 16 ounces of softened, full-fat cream cheese in a large bowl with an electric mixer on medium speed for 2 minutes until completely smooth.
5. Add 1 cup of granulated white sugar and 1 teaspoon of pure vanilla extract to the cream cheese.
6. Beat the mixture for another 2 minutes on medium speed until the sugar is fully dissolved and the mixture is fluffy.
7. Pour 1 ½ cups of chilled heavy whipping cream into a separate, clean, cold bowl.
8. Whip the heavy cream on high speed for 3-4 minutes until stiff peaks form. Tip: Chill your bowl and beaters beforehand for the fastest, fluffiest results.
9. Gently fold the whipped cream into the cream cheese mixture with a spatula until no white streaks remain.
10. Fold in 1 cup of the coarsely chopped Butterfinger candy bars, reserving ½ cup for topping.
11. Spread the filling evenly over the chilled crust.
12. Smooth the top with an offset spatula.
13. Sprinkle the remaining ½ cup of chopped Butterfinger candy bars over the top of the cheesecake.
14. Cover the pan tightly with plastic wrap. Tip: Press the plastic directly onto the surface of the cheesecake to prevent a skin from forming.
15. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until completely firm.
Unbelievably creamy and light, this cheesecake contrasts the smooth, tangy filling with the satisfying crunch of Butterfinger bits. The peanut butter and chocolate notes from the candy create a nostalgic flavor that’s impossible to resist. For a fun twist, serve individual slices drizzled with warm chocolate sauce and a sprinkle of sea salt.
Butterfinger Bits Ice Cream Sundae
Unwrap your favorite childhood candy bar and transform it into an unforgettable frozen treat. This Butterfinger Bits Ice Cream Sundae delivers that perfect crunch-meets-cream texture in minutes. You’ll be scooping straight from the freezer all week long.
Ingredients
– 1 pint premium vanilla bean ice cream
– 4 full-size Butterfinger candy bars
– ½ cup rich hot fudge sauce
– ¼ cup creamy salted caramel sauce
– ½ cup fluffy whipped cream
– 6 maraschino cherries with stems
Instructions
1. Place 4 Butterfinger candy bars in a sealed plastic bag.
2. Crush candy bars with a rolling pin until you achieve pea-sized bits.
3. Remove vanilla bean ice cream from freezer and let soften for 5 minutes.
4. Heat ½ cup hot fudge sauce in microwave for 30 seconds until pourable.
5. Warm ¼ cup salted caramel sauce in separate container for 20 seconds.
6. Scoop 2 large balls of softened ice cream into each sundae glass.
7. Sprinkle half the crushed Butterfinger bits over ice cream scoops.
8. Drizzle warm hot fudge sauce evenly over the layers.
9. Add remaining Butterfinger bits for maximum crunch contrast.
10. Swirl warm caramel sauce in circular patterns across the top.
11. Pipe or dollop ½ cup whipped cream onto each sundae.
12. Crown each creation with a maraschino cherry.
The crispy candy bits maintain their signature snap against the smooth ice cream, while the warm sauces create irresistible temperature contrasts. For an extra textural surprise, try layering additional Butterfinger crumbs between scoops. This sundae transforms into a crunchy, creamy masterpiece that satisfies both nostalgia and dessert cravings.
Butterfinger Bits Stuffed Pancakes
Grab your skillet for these decadent Butterfinger Bits Stuffed Pancakes that transform breakfast into a candy-coated celebration. Get ready for crispy edges giving way to molten chocolate-peanut butter centers in every fluffy bite. This recipe delivers that perfect sweet-salty crunch you crave with minimal fuss and maximum flavor payoff.
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon fine sea salt
– 1 large farm-fresh egg
– 1 cup whole milk
– 2 tablespoons melted unsalted butter
– 1 teaspoon pure vanilla extract
– 1/2 cup crushed Butterfinger candy bits
– Butter or neutral oil for cooking
Instructions
1. Whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon fine sea salt in a large mixing bowl.
2. Crack 1 large farm-fresh egg into a separate bowl and beat lightly with a fork.
3. Pour 1 cup whole milk, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract into the beaten egg, whisking until fully combined.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined—small lumps are fine to prevent tough pancakes.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or neutral oil.
6. Pour 1/4 cup of batter onto the hot skillet for each pancake.
7. Immediately sprinkle 1 tablespoon of crushed Butterfinger candy bits over the wet batter surface.
8. Spoon another tablespoon of batter over the candy bits to completely cover them, creating a stuffed center.
9. Cook for 2-3 minutes until bubbles form on the surface and edges appear set.
10. Flip carefully using a thin spatula and cook for another 1-2 minutes until golden brown and cooked through.
11. Repeat with remaining batter, adjusting heat if pancakes brown too quickly.
12. Serve immediately while warm and crispy.
Resist eating these straight from the skillet—the molten Butterfinger centers need a minute to set. That signature crispy exterior gives way to soft, fluffy interiors with pockets of melted peanut butter chocolate goodness. Drizzle with maple syrup or crumble extra Butterfinger over top for added texture contrast.
Butterfinger Bits Banana Bread
Looking for a banana bread that breaks the mold? This Butterfinger Bits version transforms the classic with candy bar crunch. Let’s get baking.
Ingredients
– 3 very ripe, spotty bananas
– 1 ½ cups all-purpose flour
– ¾ cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large farm-fresh eggs
– 1 tsp pure vanilla extract
– 1 tsp baking soda
– ½ tsp kosher salt
– 1 cup chopped Butterfinger candy bits
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan thoroughly with butter or cooking spray.
3. Mash the very ripe, spotty bananas in a large mixing bowl until smooth.
4. Add the softened unsalted butter and granulated sugar to the bananas.
5. Cream the mixture together for 2 minutes until light and fluffy.
6. Crack in the 2 large farm-fresh eggs one at a time, mixing well after each addition.
7. Stir in the 1 tsp pure vanilla extract until fully incorporated.
8. In a separate bowl, whisk together the 1 ½ cups all-purpose flour, 1 tsp baking soda, and ½ tsp kosher salt.
9. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
10. Gently fold in the 1 cup chopped Butterfinger candy bits, reserving 2 tbsp for topping.
11. Pour the batter into the prepared loaf pan, spreading it evenly.
12. Sprinkle the reserved Butterfinger bits over the top of the batter.
13. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
14. Cool the banana bread in the pan on a wire rack for 15 minutes.
15. Remove the bread from the pan and let it cool completely on the wire rack.
Heavenly warm slices reveal a moist crumb studded with melty candy pockets. The Butterfinger bits caramelize into crispy, peanut-buttery shards that contrast the tender banana base. Serve thick slabs toasted with a scoop of vanilla ice cream for an epic dessert bread.
Butterfinger Bits Rice Krispie Treats
Melt-in-your-mouth Butterfinger Bits Rice Krispie Treats combine nostalgic crunch with candy bar indulgence. These no-bake bars come together in minutes but disappear even faster. Perfect for potlucks, lunchboxes, or late-night cravings.
Ingredients
– 6 cups crispy Rice Krispies cereal
– 10 oz mini marshmallows
– 6 tbsp creamy unsalted butter
– 1 cup crushed Butterfinger candy bits
– ¼ tsp fine sea salt
Instructions
1. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Melt 6 tablespoons creamy unsalted butter in a large pot over medium-low heat, swirling occasionally until fully liquid.
3. Add 10 ounces mini marshmallows to the melted butter, stirring constantly with a silicone spatula for 3-4 minutes until completely smooth.
4. Remove pot from heat immediately once marshmallows are melted to prevent scorching.
5. Stir in ¼ teaspoon fine sea salt until evenly distributed throughout the marshmallow mixture.
6. Quickly fold in 6 cups crispy Rice Krispies cereal until every piece is coated in marshmallow.
7. Gently mix in 1 cup crushed Butterfinger candy bits, reserving 2 tablespoons for topping.
8. Transfer mixture to prepared pan, pressing firmly with buttered hands to create an even layer.
9. Sprinkle reserved Butterfinger bits over the top, lightly pressing them into the surface.
10. Cool at room temperature for 1 hour until firm to the touch before slicing.
You’ll love the crackly snap giving way to chewy centers and caramelized peanut butter crunch. Try stacking squares with vanilla ice cream for an epic sundae, or crumble over yogurt for breakfast indulgence. These keep their perfect texture for days when stored airtight.
Butterfinger Bits Milkshake
Forget complicated desserts—this Butterfinger Bits Milkshake delivers instant satisfaction. Frozen vanilla ice cream meets crunchy candy in a blender whirl. You’ll have a thick, indulgent treat ready in under five minutes.
Ingredients
– 3 cups premium vanilla bean ice cream
– 1/2 cup creamy whole milk
– 1/2 cup chopped Butterfinger candy bits
– 1/4 cup rich chocolate syrup
– Fresh whipped cream for topping
Instructions
1. Scoop 3 cups of premium vanilla bean ice cream directly into your blender pitcher.
2. Pour 1/2 cup of creamy whole milk over the ice cream.
3. Add 1/2 cup of chopped Butterfinger candy bits to the blender.
4. Drizzle 1/4 cup of rich chocolate syrup into the mixture.
5. Secure the blender lid tightly to prevent leaks during blending.
6. Blend on medium speed for 30 seconds until the mixture is smooth but still thick.
7. Stop the blender and scrape down the sides with a spatula to incorporate any unmixed ingredients.
8. Blend for another 15 seconds until the consistency is uniformly thick and creamy.
9. Pour the milkshake immediately into two chilled glasses to maintain its frosty temperature.
10. Top each glass generously with fresh whipped cream.
11. Sprinkle remaining Butterfinger bits over the whipped cream for extra crunch.
12. Insert a sturdy straw and serve immediately for optimal texture. Enjoy the perfect balance of creamy vanilla, rich chocolate, and buttery peanut crunch. This milkshake stands up beautifully to extra toppings like caramel drizzle or crushed pretzels. Each sip delivers satisfying cracks of candy against the smooth, frosty base.
Butterfinger Bits Chocolate Bark
Grab your favorite baking sheet because this Butterfinger Bits Chocolate Bark comes together in minutes. Get ready for the perfect sweet-salty crunch that disappears fast. This no-bake treat requires minimal effort for maximum reward.
Ingredients
- 16 ounces high-quality semi-sweet chocolate chips
- 1 cup crushed Butterfinger candy pieces
- 1/2 teaspoon flaky sea salt
Instructions
- Line a standard baking sheet with parchment paper, ensuring it lies completely flat without wrinkles.
- Place semi-sweet chocolate chips in a microwave-safe bowl and microwave on high for 60 seconds.
- Stir chocolate thoroughly with a dry spatula until smooth and fully melted.
- If needed, microwave chocolate in additional 15-second intervals, stirring between each, to prevent scorching.
- Pour melted chocolate onto prepared baking sheet and spread into an even 1/4-inch thick layer using an offset spatula.
- Immediately sprinkle crushed Butterfinger pieces evenly across the entire chocolate surface.
- Distribute flaky sea salt sparingly over the candy pieces for balanced salty contrast.
- Work quickly before chocolate sets to ensure toppings adhere properly to the surface.
- Transfer baking sheet to refrigerator and chill for exactly 45 minutes until firm to the touch.
- Remove chilled bark from refrigerator and break into irregular pieces by hand for rustic appearance.
You’ll love the satisfying snap when breaking pieces of this chocolate bark. The creamy semi-sweet chocolate perfectly balances the crunchy Butterfinger bits and salty flakes. Try serving it alongside coffee ice cream or crushing it over vanilla yogurt for breakfast indulgence.
Butterfinger Bits Caramel Popcorn
Whip up this irresistible snack that combines sweet, salty, and crunchy in every handful. Butterfinger bits melt into gooey caramel for the ultimate treat. Perfect for movie nights or holiday gifting.
Ingredients
– 10 cups freshly popped popcorn
– 1 cup granulated sugar
– 6 tbsp unsalted butter
– 1/4 cup light corn syrup
– 1/2 tsp pure vanilla extract
– 1/4 tsp baking soda
– 1 cup crushed Butterfinger candy bits
– 1/2 tsp flaky sea salt
Instructions
1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Spread 10 cups of freshly popped popcorn evenly on the prepared baking sheet.
3. Combine 1 cup granulated sugar, 6 tbsp unsalted butter, and 1/4 cup light corn syrup in a medium saucepan.
4. Cook the mixture over medium heat, stirring constantly with a wooden spoon until the butter melts completely.
5. Stop stirring and bring the mixture to a boil, then cook for exactly 4 minutes until it reaches a light amber color.
6. Remove the saucepan from heat and immediately stir in 1/2 tsp pure vanilla extract and 1/4 tsp baking soda – the mixture will foam up.
7. Quickly pour the hot caramel over the popcorn, using a spatula to coat every kernel evenly.
8. Sprinkle 1 cup of crushed Butterfinger candy bits evenly over the caramel-coated popcorn.
9. Bake at 250°F for 45 minutes, stirring every 15 minutes to prevent burning.
10. Remove from oven and immediately sprinkle with 1/2 tsp flaky sea salt while still warm.
11. Let the popcorn cool completely on the baking sheet, then break into clusters.
Never underestimate how addictive this combination becomes once cooled. The caramel hardens into a crisp shell that shatters with each bite, while the Butterfinger bits provide chewy pockets of peanut butter flavor. Serve it piled high in paper cones for parties or package in cellophane bags as edible gifts.
Butterfinger Bits Peanut Butter Cups
Keep those Butterfinger cravings satisfied with these homemade peanut butter cups. They combine crunchy candy bits with smooth chocolate for the perfect sweet treat. You’ll be making these on repeat once you taste that first bite.
Ingredients
– 2 cups high-quality semi-sweet chocolate chips
– 1 cup creamy smooth peanut butter
– 1/2 cup powdered sugar
– 1/4 cup crushed Butterfinger candy bits
– 1 tsp pure vanilla extract
– 12 paper cupcake liners
Instructions
1. Line a standard muffin tin with 12 paper cupcake liners.
2. Melt 1 cup of semi-sweet chocolate chips in a microwave-safe bowl using 30-second intervals, stirring between each until completely smooth.
3. Spoon 1 tablespoon of melted chocolate into the bottom of each cupcake liner.
4. Use the back of a spoon to spread the chocolate evenly across the bottom and slightly up the sides of each liner.
5. Place the muffin tin in the refrigerator for 15 minutes to set the chocolate base completely.
6. Combine creamy smooth peanut butter, powdered sugar, and pure vanilla extract in a medium bowl, mixing until fully incorporated.
7. Gently fold crushed Butterfinger candy bits into the peanut butter mixture until evenly distributed.
8. Spoon 1 heaping tablespoon of the peanut butter mixture into each chocolate-lined cup.
9. Press the filling down firmly with the back of a spoon to create an even layer.
10. Melt the remaining 1 cup of semi-sweet chocolate chips using the same microwave method.
11. Pour melted chocolate over the peanut butter layer in each cup, covering it completely.
12. Smooth the top chocolate layer with a spatula or the back of a spoon.
13. Refrigerate the peanut butter cups for at least 45 minutes, or until completely firm.
14. Remove the set cups from the liners before serving.
Just bite into that satisfying snap of dark chocolate giving way to creamy peanut butter. The Butterfinger bits add a delightful crunch that contrasts beautifully with the smooth textures. Try crumbling an extra Butterfinger over the top before the final chocolate sets for an even more dramatic presentation.
Butterfinger Bits Chocolate Truffles
Grab your favorite mixing bowl for these irresistible truffles that combine creamy chocolate with crunchy candy. Getting the perfect texture requires quality ingredients and precise timing. Follow these steps for professional-looking treats every time.
Ingredients
– 2 cups high-quality semisweet chocolate chips
– 1/2 cup heavy whipping cream
– 1 cup crushed Butterfinger candy bits
– 1/4 cup unsweetened cocoa powder
– 1/4 cup finely chopped roasted peanuts
Instructions
1. Place 2 cups high-quality semisweet chocolate chips in a heatproof bowl.
2. Heat 1/2 cup heavy whipping cream in a saucepan over medium heat until it reaches 180°F.
3. Pour the hot cream over the chocolate chips and let stand for 2 minutes.
4. Whisk the mixture continuously until completely smooth and glossy.
5. Stir in 3/4 cup crushed Butterfinger candy bits until evenly distributed.
6. Cover the bowl with plastic wrap and refrigerate for exactly 45 minutes until firm but pliable.
7. Line a baking sheet with parchment paper.
8. Scoop tablespoon-sized portions of the chilled mixture using a small cookie scoop.
9. Roll each portion between your palms into smooth, round balls.
10. Place the formed truffles on the prepared baking sheet.
11. Combine remaining 1/4 cup crushed Butterfinger candy bits with 1/4 cup finely chopped roasted peanuts in a shallow bowl.
12. Roll half of the truffles in the Butterfinger-peanut mixture until fully coated.
13. Place 1/4 cup unsweetened cocoa powder in a separate shallow bowl.
14. Roll the remaining truffles in the cocoa powder until evenly dusted.
15. Return all truffles to the baking sheet and refrigerate for 30 minutes until set.
Velvety chocolate gives way to satisfying crunch in every bite of these truffles. The cocoa-dusted version offers intense chocolate flavor while the Butterfinger-coated ones deliver extra texture. Serve them chilled alongside strong coffee or crumbled over vanilla ice cream for an elevated dessert experience.
Butterfinger Bits S’mores Bars
A perfect mashup of campfire nostalgia and candy aisle indulgence, these Butterfinger Bits S’mores Bars deliver chewy, crunchy, chocolatey satisfaction in every square. Anyone craving a quick, no-fuss treat will find these irresistible from first bite to last.
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup melted unsalted butter
– 1 cup semi-sweet chocolate chips
– 1 cup mini marshmallows
– ½ cup Butterfinger baking bits
– 1 (14 oz) can sweetened condensed milk
Instructions
1. Preheat your oven to 350°F.
2. Combine 1 ½ cups graham cracker crumbs with ½ cup melted unsalted butter in a medium bowl until the mixture resembles wet sand.
3. Press the graham cracker mixture firmly into the bottom of an 8×8 inch baking pan to form an even crust.
4. Sprinkle 1 cup semi-sweet chocolate chips evenly over the graham cracker crust.
5. Scatter 1 cup mini marshmallows over the chocolate chips.
6. Evenly distribute ½ cup Butterfinger baking bits across the marshmallows.
7. Drizzle one 14 oz can of sweetened condensed milk evenly over the entire surface.
8. Bake at 350°F for 20-25 minutes, or until the edges are golden brown and the center is bubbly.
9. Cool completely in the pan on a wire rack before slicing into bars.
Keep these bars stored in an airtight container to maintain their chewy texture. The crunchy Butterfinger bits provide a satisfying contrast to the gooey marshmallow and rich chocolate layers. For an extra indulgence, serve slightly warmed with a scoop of vanilla ice cream.
Butterfinger Bits Pumpkin Spice Muffins
Crisp autumn mornings call for these pumpkin spice muffins with crunchy Butterfinger bits. They combine warm spices with chocolate-peanut butter candy pieces for the perfect seasonal treat. Simple to make yet impressive enough for any fall gathering.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tablespoon pumpkin pie spice blend
– 2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 1 cup canned pumpkin puree
– 2 large farm-fresh eggs
– 1/2 cup melted unsalted butter
– 1/4 cup whole milk
– 1 teaspoon pure vanilla extract
– 1 cup chopped Butterfinger candy pieces
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon pumpkin pie spice, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt in a large mixing bowl.
3. In a separate bowl, combine 1 cup canned pumpkin puree, 2 large farm-fresh eggs, 1/2 cup melted unsalted butter, 1/4 cup whole milk, and 1 teaspoon pure vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
5. Fold in 1 cup chopped Butterfinger candy pieces until evenly distributed throughout the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Bake at 375°F for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
8. Cool the muffins in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature. Soft and moist with warm pumpkin spice flavors, these muffins get delightful crunch from the Butterfinger bits. The candy pieces melt slightly during baking, creating pockets of caramelized peanut butter chocolate throughout. For an extra treat, split them warm and spread with cream cheese frosting or serve alongside spiced coffee.
Butterfinger Bits Oreo Truffles
Keep these Butterfinger Bits Oreo Truffles in your back pocket for effortless entertaining. They combine childhood nostalgia with sophisticated ease, delivering maximum impact with minimal effort. Your guests will never guess how simple they are to make.
Ingredients
– 1 package (14.3 oz) of rich chocolate Oreo cookies
– 1 package (8 oz) of creamy Philadelphia cream cheese, softened at room temperature
– 1 cup of crunchy Butterfinger baking bits
– 12 oz bag of high-quality semi-sweet chocolate chips
– 1 tablespoon of smooth refined coconut oil
Instructions
1. Place the entire package of rich chocolate Oreo cookies into a food processor.
2. Pulse the cookies for 30-45 seconds until they form fine, uniform crumbs with no large pieces remaining.
3. Transfer the Oreo crumbs to a large mixing bowl.
4. Add the entire package of softened Philadelphia cream cheese to the bowl.
5. Use a spatula to thoroughly combine the crumbs and cream cheese until no white streaks remain and the mixture holds together when pressed.
6. Fold in ¾ cup of the crunchy Butterfinger baking bits until evenly distributed throughout the mixture.
7. Line a baking sheet with parchment paper.
8. Use a 1-tablespoon cookie scoop to portion the mixture, rolling each portion between your palms to form smooth, compact balls.
9. Place the formed balls on the prepared baking sheet, spacing them 1 inch apart.
10. Freeze the truffles for 30 minutes until firm to the touch.
11. Combine the semi-sweet chocolate chips and refined coconut oil in a microwave-safe bowl.
12. Microwave the mixture in 30-second intervals, stirring thoroughly between each interval, until completely smooth and fluid (about 90 seconds total).
13. Remove the truffles from the freezer.
14. Use a fork to dip each frozen truffle into the melted chocolate, tapping gently against the bowl’s edge to remove excess coating.
15. Return each coated truffle to the parchment-lined baking sheet.
16. Immediately sprinkle the remaining ¼ cup of Butterfinger baking bits over the wet chocolate coating.
17. Let the truffles set at room temperature for 1 hour until the chocolate coating is firm and glossy.
18. Transfer the set truffles to an airtight container.
Each bite delivers a satisfying crunch from the Butterfinger bits against the smooth, creamy truffle center. The semi-sweet chocolate shell provides the perfect bitter counterpoint to the sweet cookie filling. For an elegant presentation, arrange them on a tiered stand with coffee or serve them alongside vanilla ice cream for a decadent dessert pairing.
Butterfinger Bits Chocolate Fondue
You’ll want to dive right into this decadent Butterfinger Bits Chocolate Fondue. Your guests will love the crunchy candy surprise in every smooth, chocolatey dip. This dessert comes together in minutes but tastes like you spent hours.
Ingredients
– 1 cup high-quality semi-sweet chocolate chips
– 1/2 cup heavy whipping cream
– 1/2 cup crushed Butterfinger candy bits
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
Instructions
1. Pour heavy whipping cream into a small saucepan over medium heat.
2. Heat cream until small bubbles form around the edges, about 3-4 minutes.
3. Remove saucepan from heat immediately when bubbles appear.
4. Add semi-sweet chocolate chips to the hot cream.
5. Let chocolate sit in hot cream for 2 minutes to melt.
6. Whisk chocolate and cream mixture until completely smooth and glossy.
7. Stir in pure vanilla extract until fully incorporated.
8. Add fine sea salt to balance the sweetness.
9. Fold in crushed Butterfinger candy bits gently.
10. Transfer fondue to a warmed serving bowl immediately.
11. Serve while warm with your favorite dippers.
This fondue maintains its silky texture while the Butterfinger bits provide satisfying crunch. The combination creates an addictive contrast between smooth chocolate and crispy candy. Try serving it with fresh strawberries, pretzel rods, or marshmallows for dipping variety.
Butterfinger Bits Cookie Dough Dip
Oozing with nostalgic candy bar flavor, this Butterfinger Bits Cookie Dough Dip transforms classic cookie ingredients into a scoopable dessert. It combines creamy textures with satisfying crunch in minutes. Skip the baking and dive straight into dipping.
Ingredients
– 8 ounces full-fat cream cheese, softened to room temperature
– 1/2 cup unsalted butter, softened at cool room temperature
– 1 cup powdered sugar, sifted to remove lumps
– 1/2 cup light brown sugar, packed firmly
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 cup all-purpose flour, heat-treated and cooled
– 1 cup Butterfinger baking bits, divided
– 1/2 cup semi-sweet chocolate chips
Instructions
1. Place cream cheese and butter in a large mixing bowl.
2. Beat with an electric mixer on medium speed for 2 minutes until completely smooth and creamy.
3. Add powdered sugar and brown sugar to the bowl.
4. Beat on low speed for 1 minute until sugars are incorporated, then increase to medium-high for 2 minutes until fluffy.
5. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
6. Add vanilla extract and sea salt to the mixture.
7. Beat for 30 seconds on medium speed until fully combined.
8. Sprinkle heat-treated flour over the mixture.
9. Mix on low speed just until the flour disappears, about 45 seconds.
10. Fold in 3/4 cup Butterfinger bits and all chocolate chips with a spatula.
11. Transfer the dip to a serving bowl using the spatula.
12. Sprinkle remaining 1/4 cup Butterfinger bits over the top for visual appeal.
13. Cover the bowl tightly with plastic wrap.
14. Refrigerate for at least 1 hour until firm enough to scoop.
Enjoy the creamy, scoopable texture that holds its shape on apple slices or graham crackers. Each bite delivers the signature Butterfinger crunch alongside rich chocolate notes. For a fun twist, layer it in parfait glasses with crushed pretzels and whipped cream.
Summary
Overall, these 18 Butterfinger recipes prove just how versatile this candy can be in your kitchen! From no-bake treats to decadent desserts, there’s something here for every sweet tooth. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share this delicious roundup on Pinterest so other home cooks can discover these irresistible creations too!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
