No Bake Mock Butterfinger Bars Recipes

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.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix and pudding mix. In another bowl, whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half of the mixture into a greased 15x10x1-in. baking pan. Bake until top appears dry, 6-8 minutes., Meanwhile, chop 2 candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips., Chop 3 additional candy bars; sprinkle over warm crust and press down gently. Cover with cake mix mixture; press down firmly with a metal spatula. Crush remaining candy bar; sprinkle crushed bar and remaining 1/2 cup chocolate chips over top., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Cut into bars. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees. In a medium bowl, mix together dark brown sugar, granulated sugar, butter and oatmeal. Press into 9-by-13-by-2-inch pan. Bake 15 minutes, and then allow to cool. In a small pot over low heat, melt chocolate chips and peanut butter, stirring constantly. Spread on top of cooled oatmeal bars.

Steps:

• Combine first 3 ingredients in a heavy saucepan over medium heat. Bring to a boil, stirring frequently.
• Remove from heat. Stir in vanilla, then crushed cereal.
• Transfer mixture to a lightly buttered baking dish. Spread melted chocolate over top and let harden.

Steps:

• 1. Line an 8×8 inch baking pan with foil, extending the sides of the foil over the edges of the pan. Lightly mist with cooking spray & set aside. 2. In a large bowl, melt the PB chips in the microwave for 45 seconds, stirring until smooth. Stir in the milk to combine. 3. Combine the crushed cookies into the PB/milk mixture; gently fold in the crushed candy bars to incorporate. 4. Using your greased hands or a greased rubber spatula, spread the mixture evenly into the prepared pan. Top with miniature Nutter Butter cookies, if desired. 5. Place the pan in the fridge to set, about 20 minutes. Cut into squares and serve. Store leftovers airtight, at room temperature, for 3-4 days. **Note: to finely crush cookies, grind them in a food processor until finely ground, working in batches. You don't want them to be chunky, more like crumbs.**

Steps:

• Combine: oats, sugar, molasses, corn syrup, peanut butter vanilla and melted butter.
• Spread into greased 13 x 9 pan.
• Bake at 400 degrees for 12 minutes.
• Immediately sprinkle with chocolate and butterscotch chips.
• When chips melt, spread peanut butter with chips over bars.
• Allow to cool; cut into squares.
• Won't last long.