If you’re a candy bar lover and can frequently be found with a Twix in your purse or a Snickers bar in the glove compartment for days when you really need a boost – although don’t keep it in there on a hot day, or you’ll be left with a mess – these are the bars for you. While we think these are great for anyone, these no-bake, nutter butter butterfinger candy bars are like a love letter to all the peanut butter aficionados in your life.
With a package of nutter butters, a bag of peanut butter chips and a healthy dose of chopped butterfinger bars (plus, mini nutter butters if you want to really go crazy at the end), these bars are about as peanut butter-y as you can get. Did we mention these are super easy to make and the fact that you don’t even need to turn on the oven makes them one of our new favorites?? We thought you’d like that too.
Basically, you just melt your peanut butter chips, stir in your sweetened condensed milk, then stir in your crushed nutter butters and chopped butterfingers. This will be quite the arm workout, since it’s a dense, chewy bar, so prepare yourself for that and have your greased rubber spatula at the ready – it’ll all be worth it!
Serves 9-12; 15 minutes
- 30 Nutter Butter cookies, crushed into crumbs
- 1 (10 oz.) bag peanut butter chips
- 1 (14 oz.) can sweetened condensed milk
- 2 Butterfinger candy bars or 15 mini bars, roughly chopped
- 1 (10 oz.) package mini Nutter Butters, optional
- 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.
- Grease a rubber spatula or your hands and transfer mixture to lined baking dish, then press into an even layer. Optional: press mini Nutter Butters on top of bars.
- Cover with plastic wrap and let set, or place in refrigerator until set, then slice and serve.
Recipe adapted from The Domestic Rebel