Butterfinger Dreams

Butterfinger Dream Bars Recipe

Butterfinger Dreams – only 6 ingredients! Butterfinger shortbread topped with Butterfinger whipped cream. They are heavenly! I ate way too many of these!
butterfinger cookies on a try

I’ve had the idea for these Butterfinger Dreams for years. I never got around to making them for some reason. I was in Walmart a few weeks ago and stumbled upon the new Butterfinger Baking Bits – a bag of crushed Butterfingers. OMG! I can’t believe it took this long for Nestle to do this!

The first recipe I made with the Butterfinger Baking Bits were these Butterfinger Dreams. They are a quick homemade shortbread cookie crust with Butterfingers folded in and topped with a homemade whipped cream with more Butterfingers folded in. These are heavenly! The best part? They only have 6 ingredients! So simple and SOOOO delicious! Make them today. I promise you won’t be disappointed!

Butterfinger cookie bars on a tray

Butterfinger cookie bars on a tray
Butterfinger cookie bars on a tray
Butterfinger cookie bars on a tray

quick, easy, simple, kid-friendly, party food, cookies, shortbread, candy bar, butterfingers, christmas, holiday, cookie tray, cookie swap, whipped cream
Dessert
American
Yield: 16 bars

Butterfinger Dreams Recipe

prep time: 10 minscook time: 30 mins total time: 40 mins
Butterfinger Dreams – only 6 ingredients! Butterfinger shortbread topped with Butterfinger whipped cream. They are heavenly! I ate way too many of these!

ingredients:

  • 1 1/2 cups powdered sugar
  • 1 cup flour
  • 1 (8-oz) package cream cheese, at room temperature
  • 1/2 cup butter, at room temperature
  • 5 (1.9-oz) Butterfinger candy bars, crushed and divided
  • 1 cup heavy cream
  • 3 Tbsp powdered sugar

instructions:

  1. Preheat oven to 350 degrees. Lightly spray a 9-inch square pan with cooking spray.
  2. Stir together 1-1/2 cups powdered sugar and flour in a bowl. Using a pastry cutter or fork, cut cream cheese, and butter into flour mixture until crumbly. Stir in 1 cup of crushed Butterfingers. Press mixture into prepared pan.
  3. Bake for 30 minutes. Remove from oven and cool completely.
  4. For the topping – whip cream and 3 Tbsp powdered sugar together with a hand-held electric mixer until stiff; fold in remaining 1 cup of crushed Butterfingers. Spread over cake. Cut into squares. Store in refrigerator.

NOTES:

Freeze the Butterfinger bars before crushing. It will make the bars easier to crush.

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