 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 36 |
|
My boys went through a phase where they loved Butterfingers. We made Butterfinger shakes, muffins, cookies and experimented with different bars; this one was voted the best of the bunch. Make sure you have an extra candy bar on hand because itâs hard to resist a nibble or two while youâre chopping. Ingredients:
1 package dark chocolate cake mix (regular size) |
1 cup king arthur unbleached all-purpose flour |
1 package (3.9 ounces) instant chocolate pudding mix |
1 tablespoon baking cocoa |
1/2 cup 2% milk |
1/3 cup canola oil |
1/3 cup butter, melted |
2 eggs |
6 butterfinger candy bars (2.1 ounces each), divided |
1-1/2 cups chunky peanut butter |
1 teaspoon vanilla extract |
1-1/2 cups semisweet chocolate chips, divided |
Directions:
1. Preheat oven to 350°. In a large bowl, combine cake mix, flour, pudding mix and cocoa. 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 10 minutes.
2. Meanwhile, chop two candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips.
3. Chop three 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 chocolate chips over top.
4. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 3 dozen.
|
|