Try this Gluten Free Chewy Chocolate Peanut Butter Butterfinger Bars recipe, or contribute your own.
Suggest a better descriptionBase - Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
In a large microwave-safe bowl, combine peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.
Stop to stir. Mixture will be on the granular side, this is okay.
Return bowl to microwave and heat for 1 more minute on high power.
Stir in the vanilla.
Stir in the cocoa powder
Stir in the cereal.
Turn mixture out into prepared pan, packing it down firmly with a spatula and smoothing the top; set pan aside.
Topping - Crush or dice the Butterfingers. I squeeze them in my palm before unwrapping them. They crush very easily so don't squeeze too hard or you'll have orange dust; set candy aside.
In a medium microwave-safe bowl, combine 1 cup chocolate chips, peanut butter, and heat on high power for 1 minute to melt.
Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until mixture can be stirred smooth; 15 seconds is likely all they'll need.
Pour chocolate mixture over base, smoothing the top lightly with a spatula.
Working somewhat quickly so that chocolate doesn't begin to set up, evenly sprinkle Butterfingers over the chocolate. I prefer a fairly densely covered surface; add candy according to preference. Set pan aside.
In a medium microwave-safe bowl (same one just used to melt the chocolate and peanut butter is fine; don't need to wash it), place 1/4 cup chocolate chips and heat on high power for 1 minute to melt. Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until chocolate can be stirred smooth, 15 seconds is likely all they'll need.
Using a spoon, evenly drizzle chocolate over the top of bars.
Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 3 hours, or overnight, or until layers are completely set before lifting bars out with foil overhang, slicing, and serving. Before slicing, allowing bars to come to room temp for 15 minutes will make slicing much easier. Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (692g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2833 | ||
Calories from Fat: 1178 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 130.9g | 175 % | |
Saturated Fat 65.8g | 329 % | |
Monounsaturated Fat 46g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 44.8mg | 14 % | |
Sodium 1652.9mg | 57 % | |
Potassium 1836.4mg | 48 % | |
Total Carbohydrate 394.1g | 116 % | |
Dietary Fiber 21.2g | 85 % | |
Sugars, other 372.9g | ||
Protein 39.2g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2833
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