No Bake Nutter Butter Butterfinger Bars Recipe 445
NO-BAKE NUTTER BUTTER BUTTERFINGER BARS RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 5
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.**
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- Line an 8x8-inch dish with parchment paper or aluminum foil and lightly grease with non-stick spray.
- Place peanut butter chips in a large, heatproof bowl and microwave in 20-second increments, stirring in between, until melted and smooth.
- Remove from microwave and stir in sweetened condensed milk, then fold in crushed Nutter Butters and chopped Butterfingers.
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