Butterfinger Buckeyes Recipes

PEANUT BUTTER BUCKEYES

Steps:

• Start by adding butter and peanut butter to a stand mixer with the paddle attachment. Beat until smooth and creamy, 2-3 minutes.
• Add vanilla, powdered sugar and salt and mix until combined.
• Roll into balls and place on a baking sheet lined with parchment paper. Place in the freezer for 30 minutes to chill.
• Add chocolate and coconut oil to a small bowl and microwave for 30 second intervals until smooth and fully melted.
• Place a toothpick into the center of the peanut butter ball and dip one at a time in the chocolate making sure to leave some of the peanut butter filling exposed. Allow any excess chocolate to drip off and place back on the baking sheet. Use your fingers to pinch the center to remove the toothpick hole.
• Chill until set then serve and enjoy!

HOMEMADE BUTTERFINGER BITES

Steps:

• Microwave candy corn on high for 30 seconds; stir. Cook in 15-second intervals until melted; stir until smooth. Add peanut butter; microwave mixture until smooth, 45-60 seconds, stirring 3 times., Gently shape teaspoonfuls of mixture into balls (if mixture becomes crumbly, reheat for 15-20 seconds). Place on waxed paper; let stand until set. In a microwave, melt chocolate chips and oil; stir until smooth. Dip balls in chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set.

BUCKEYES

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

BUTTERFINGER® COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.
• Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

EASY 3-INGREDIENT COPYCAT BUTTERFINGER®

Steps:

• Line a baking sheet with parchment paper.
• Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes.
• Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.

MAGICAL 'HOMEMADE' BUTTERFINGER BITES RECIPE BY TASTY

Steps:

• In a microwave safe bowl, microwave the Candy Corn for 90 seconds, stopping to stir every 30 seconds, until smooth.
• Immediately add the peanut butter and mix together.
• Using a teaspoon, form mixture into little balls and place them on wax paper.
• Freeze for 15 minutes.
• Melt the chocolate chips in a microwave safe bowl - 90 seconds, stopping to stir every 30 seconds, until smooth.
• Roll the cooled balls in chocolate and return to wax paper.
• Decorate with additional chocolate, candy melts, or melted candy corn (optional) and place in the fridge to firm.
• Enjoy!

CHOCOLATE CUPCAKES {BUTTERFINGER FROSTING}

Steps:

• Bake and cool 24 chocolate cupcakes. Transfer cupcakes to a wire rack to cool completely before adding the filling and frosting.
• To make the ganache filling, add finely chopped chocolate to a medium bowl. Set aside.
• In a small saucepan, add heavy whipping cream and heat on low until it begins to simmer (not boil). Remove from heat and pour over chopped chocolate. Let sit for several minutes, then stir smooth with a whisk until ganach forms. Cool for about 15 minjutes before spooning into the cupcakes.
• Use a cupcake corer, or sharp paring knife to core out the center on top of each cupcake. Dishare the cored out pieces (or save them to add to our chocolate cake shake).
• Spoon ganache into the cored cupcake.
• For the frosting, beat butter in an electric mixer for two minutes. Add peanut butter, powdered sugar and milk. Beat an additional 4 minutes until smooth, light, and fluffy.
• Using a large cookie scoop, scoop about 3 Tablespoons of frosting onto each of the filled cupcakes. Add crushed butterfingers to a small bowl.
• Gently turn the cupcake upside down into the bowl of crushed butterfinger candies, lightly pressing onto the frosting.
• Store for up to 3 days at room temperature.

BUTTERFINGER BUCKEYES

Steps:

• 1) Using a stand mixer (preferably) or hand mixer, beat the Nutter Butters and cream cheese together for 2 minutes. 2) Add in 10 of the Butterfinger® Fun-Size Bars and beat until smooth. If the mixture is too sticky to roll into balls and refrigerate the mixture for 30 to 60 minutes. 3) Roll the mixture into about 36 1-inch balls. Place them on a baking sheet covered in wax paper and put them in the freezer to harden for about 30 minutes (this will make them easier to dip in the chocolate Candiquik). 4) Chop the remaining two Butterfinger® Fun-Size Bars finely and set aside. 5) Melt the chocolate Candiquik according to the package directions. 6) Using a fork or a toothpick, dip the frozen buckeyes in the chocolate Candiquik, covering completely. While the chocolate Candiquik is still wet, garnish the tops with the previously chopped Butterfinger® Fun-Size Bars. 7) Allow the chocolate Candiquik on the Buckeyes to harden completely. Store in an airtight container.