For the Love of Cooking

|

Recipes and Resources for Making Great Food

My Recipe Box

May We Recommend

Copycat Omelet from The Bear
Find More Favorites

My Recipes

My Menu

My Shopping List

+ Add to Shopping List

Cook's Tools

Cooking Measurements
Wine Pairings
Cooking Terms
My Recipe Box
Recipes
Menu
Shopping List

Frankenstein Peanut Butter Blossoms

Rate this Recipe


Ingredients:

1/2 Cup Peanut Butter
1/2 Cup Butter, softened
1/2 Cup Sugar
1/2 Cup Brown Sugar, lightly packed
1 Tsp Vanilla
1 Egg
1 1/3 Cups Flour
1 Tsp Baking Soda
1/2 Tsp Salt
2 Bags Fun Sized Butterfinger Candy Bars
Green Candy Melts
Vanilla Almond Bark or White Candy Melts
Mini Candy Eyeballs

Directions:

  1. Start by making the Frankenstein Butterfinger candy bars. Line the counter with parchment or wax paper. Unwrap all the Butterfingers and set aside. Melt the green candy melts according to package instructions. Dip each Butterfinger bar about 2/3 of the way into the melted chocolate and set on the paper to set. You need to work quickly, or the Butterfingers will start to melt while being dipped.
  2. After each Butterfinger is dipped, add 2 eyeballs on top of the melted green chocolate. This will help hold them in place as the chocolate sets.
  3. Melt the vanilla almond bark or white candy melts according to package instructions (you only need a few ounces).
  4. Add the melted chocolate to a piping/icing bag and cut off a small piece of the corner. Pipe faces and scars onto the Butterfinger bars. Let the chocolate set completely while you make the peanut butter cookies.
  5. Preheat the oven to 350 degrees. Line 2-3 baking sheets with parchment paper.
  6. In the bowl of a stand mixer, mix the peanut butter, butter, sugar, and brown sugar until well combined.
  7. Add the egg and vanilla and mix until combined.
  8. Whisk together the flour, baking soda, and salt in a separate bowl. Slowly add the dry ingredients to the wet ingredients with the stand mixer motor on low speed. Mix until combined.
  9. Form pieces of dough about 1-inch long x ½-inch thick that are rectangular in shape. Place on the counter.
  10. Add sugar to a shallow dish (about 1/3 cup). Roll each piece of dough in the sugar until fully coated. Place on the prepared baking sheets, about 2 inches apart.
  11. Bake for 8-10 minutes. Remove from the oven and immediately place one Frankenstein Butterfinger on top of each cookie. Gently press down so the candy bar will stick to the cookie as it cools.
  12. Remove the cookies to a cooling rack to cool completely.
  13. Enjoy or store in an airtight container on the counter for up to 5 days.
view disclaimer
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

Similar Recipes :

Rate this Recipe

What's Trending

Be In The Know!

Sign up for our email list and receive weekly deals, special offers,
event information and much more!

Please enter a valid email address.

©2024 Knowlan's Super Markets Inc. Website By: DW Green Co. All rights reserved.