Butterfinger Dreams - only 6 ingredients! Butterfinger shortbread topped with Butterfinger whipped cream. They are heavenly! I ate way too many of these!
5(1.9-oz)Butterfinger candy bars, crushed and divided
1cupheavy whipping cream
3Tbsppowdered sugar
Instructions:
Preheat oven to 350 degrees. Lightly spray a 9-inch square pan with cooking spray.
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.
Bake for 30 minutes. Remove from oven and cool completely.
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 shortbread. Cut into squares. Store in refrigerator.
Notes:
You can use regular Butterfinger candy bars or two bags of the new Butterfinger bits.
It is easier to crush the candy bars if you place them in the freezer first.
Store the bars covered in the refrigerator.
The cookie bars will last 3 to 4 days.
You can make the shortbread a day in advance and make the whipped cream before serving.
You can freeze the baked shortbread without the topping. Bake the cookie bars and cool completely. Wrap in plastic wrap and aluminum foil and freeze. When ready to serve, thaw and top with whipped cream.