Butterfinger Mason Jar Trifles

Oh. My. Goodness. 

I think I’ve found my new favorite dessert. 

These little babies are made by layering super rich and moist chocolate cake, peanut butter sauce, whipped cream, and crushed Butterfinger bars…all wrapped up in individual jars. 

Be sure to make them in advance so that the chocolate cake has time to soak up the peanut butter...so gooood!

The best part is that they are super easy to make and they’re portable. The perfect dessert for a summer picnic, or a great gift for a lucky friend! :)

Ingredients: 
{for the cake}
1 box Devil's Food cake mix

1 cup fat free Greek yogurt
1/2 cup water

1/2 cup coffee, cooled

{for the peanut butter sauce}
1/4 cup light corn syrup
2 tablespoons white sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/2 cup all natural peanut butter

{to assemble}
16 snack size Butterfinger bars, crushed

2 cartons (8 oz) whipped topping, thawed
8 pint-size mason jars

Directions:

• Preheat oven to 350 degrees.
• Combine cake mix, Greek yogurt, water, and coffee in a large mixing bowl. Batter will be very thick.
• Bake in a greased 9x13 inch pan for 25 minutes or until a toothpick inserted near the center comes clean (be careful not to over bake). Cool on a wire rack. Cut into ¾-inch pieces.
• To make the peanut butter sauce: melt corn syrup, sugar, vanilla, and butter over medium low heat. When sugar has dissolved, add peanut butter and stir until melted.
• In the bottom of each of 8 mason jars, place a few pieces of cake. You can crumble the cake in order to get it to fit into the bottom of the jar. Drizzle peanut butter sauce over the cake. Add a layer of whipped topping, and a sprinkling of crushed Butterfingers to each trifle. Repeat layers to fill jars, finishing with whipped topping and a few crushed Butterfingers. Refrigerate until ready to serve.

Peanut Butter Butterfinger Cheesecake Bars

Peanut butter, butterfingers, and cheesecake are all on my list of favorites so when I saw these cheesecake bars, I knew had to make them. I've made these a few times before but wasn't able to get any good photos before they were all gone! 

I'm always looking for a good excuse to bake, so when my good friend Brittiany asked me to make dessert for her bf's birthday, I knew these would be a hit! The cheesecake layer was creamy and smooth with just the right amount of butterfingery goodness. The hint of peanut butter from the crust lingers in your mouth and is sooo good!

Butterfinger Cheesecake Bars

Recipe adapted from Lauren's Latest

Ingredients:
Crust
1 package peanut butter cookie mix (17.5 oz)
1/4 cup melted butter

Cheesecake Filling
2 packages 8 oz. cream cheese, softened
1/3 cup sugar
1 tablespoon vanilla extract
2 eggs
1 tablespoon all purpose flour
6 fun size Butterfinger chocolate bars

Directions:

Preheat oven to 350 degrees. Line a 9×13 dish with foil or parchment and set aside.

Combine cookie mix and melted butter. Press into prepared dish and bake for 10-13 or until the edges are lightly brown.

In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop butterfingers and fold into the cheesecake mixture. Pour over top nutter butter crust and bake for 25-30 minutes or until cheesecake has set.

Cool to room temperature, then refrigerate until completely chilled. Cut into bars and serve.

Butterfinger Caramel Bars

graham crackers. marshmallows. caramel. butterfinger. chocolate. 

layer.

chill.

devour.

repeat.

Butterfinger Caramel Bars (Recipe adapted from Cookies and Cups)

Ingredients:
9 graham crackers
2 cups mini marshmallows
1 (11 oz) bag Caramel bits
2 Tbsp milk
1 (10 oz) bag Butterfinger Bites, coarsely chopped
2 oz semi-sweet chocolate (for drizzle)

Directions:

• Line a 9x9 baking pan with foil, allowing foil to hang over the edge for easy removal.
• Spray foil with cooking spray.
• Place graham crackers on bottom of the pan, breaking to evenly fit.
• Sprinkle marshmallows evenly over graham crackers.
• Melt caramel and milk together in a microwave safe bowl for 1 minute. Stir and continue heating in 30 second intervals until melted.
• Pour caramel over the marshmallows and gently spread until evenly coated. The marshmallows will melt slightly, which is fine. Make sure to coat evenly so the caramel sticks to the graham crackers.
• Sprinkle chopped Butterfinger on top and and press the candies into the caramel/marshmallow mix.
• Melt semi-sweet chocolate in a microwave safe bowl on high power in 30 second intervals until melted.
• Drizzle semi-sweet chocolate on top of Butterfinger.
• Chill in refrigerator for 1 hour or until set. Cut into bars when ready to serve.