Today’s recipe is something I made yesterday evening. I felt like building something, so I used what I had on hand and came up with what that I think, turned out pretty well. I made it for Todd, but remembered he didn’t like Butterfinger and had to eat it myself – not the whole thing at once, of course….but a piece. As you make it, you’ll notice the molasses tastes strong at first (because naturally you’ll sample as you go….you should) but it mellows after sitting. Molasses and butter extract are two flavors in Butterfinger….that’s why I used those things. You could leave them out, but it won’t be quite as butterfingery. Here’s a photo. Sorry it’s not very pretty, but I’m short on time today. Just know that yours will look much more beautiful.
Oh, by the way. I hope you like Cool Whip. If not, well. Whoops. Actually, I think sweetened whip cream (I’ll assume all non-Cool Whip fans know how to make this….because I’m in a hurry) would probably work well too.
Anyway. This isn’t so much a recipe as a concoction. As with all concoctions, improvisation is key so feel free to adjust the amounts of everything.
Mini Butterfinger Icebox Cake
1 1/3 cups whipped topping, divided use
1/2 of a regular size Butterfinger bars, crushed (little over an ouce) of course you can use more
2 teaspoons peanut butter
1/8 teaspoon butter extract
1/8 teaspoon molasses
12 Nabisco Famous Wafer Cookies
In a mixing bowl, stir together 2/3 cup of the whipped topping, crushed Butterfinger, peanut butter, butter extract and molasses. Spoon mixture by rounded teaspoonfuls onto wafer cookies, stacking to make two stacks with 6 cookies each. Set the stacks next to each other and cover them with remaining whipped topping. Chill for at least 4 hours.
Garnish with something — remaining crushed candy or chocolate syrup.