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Peanut Butter Chocolate Butterfinger Bars w/ Dulce de Leche

Peanut Butter Chocolate Butterfinger

Steven Pennington
A simple dessert with the texture of a Butterfinger. Very cool
5 from 8 votes
Prep Time 12 mins
Total Time 12 mins
Course Dessert
Cuisine Southern American


  • High Quality Butter (Softened) 1 Cup
  • Crunchy Peanut Butter (/ Almond Butter Works Too) 1 Cup
  • Powder Sugar / 10x 2 Cup
  • Vanilla Wafers (Crushed /45 Cookies) 1 ½ Cups

Chocolate Ganache Sauce

  • Semi-Sweet Chocolate (/ Not Milk Chocolate) 12oz Package
  • Heavy Whipping Cream ½ Cup
  • Sea Salt Pinch

Dulce de Leche Sauce / Caramel Sauce

  • Dulce de Leche /or Caramel Sauce 1 Can


Peanut Butter Butterfingers Base

  • Start by adding the 1 cup of peanut butter to the mixer, plus the cup of high-quality butter and mix together
  • Next, add in the 2 cups of powdered sugar. I like adding the sugar one cup at a time and mixing before adding the next cup.
  • The secret ingredient - Vanilla Wafers - Use around 45 wafers or 1 ½ cup crushed.
    Crush the vanilla wafers in a plastic bag or bowl.  Be sure to not over crush the wafers. You want the texture in the peanut butter base to create the Butterfinger effect.

The Chocolate Ganache Sauce

  • In a small saucepot, add the 12oz /or (1 ½ cups) of semi-sweet chocolate and melt over medium-low heat.
  • Once melted add in the heavy whipping cream and stir until combined.

Putting Everything Together

  • Add the peanut butter/vanilla wafer base to a 9 by 13 casserole dish. 
    Press the mixture around until flat and smooth.
    Add the Dulce de Leche /or Caramel Sauce over the top. You can create a smooth layer or just drizzle some over the top.
    Next, pour the chocolate ganache over the top and smooth out.

Icing & Design Pattern

  • Mix ⅓ cup of powder sugar plus 2 tablespoons of heavy whipping cream to a small bowl and mix. Starting with 2 tablespoons allows you to control the thickness of the icing. You want the icing to run a bit. You likely do not want to be squeezing the icing out hard. 
    Go up and down the length of the casserole dish creating lines.
    (You can always watch the video below for the technique.)
    Using two toothpicks, held in one hand, creating a cross pattern. Move the toothpicks across the lines of icing, displacing the icing creating a nice design.
  • Lastly, cut mini Reese's into quarters and arrange them around the peanut butter bars.
    Cover with Dulce de Leche /or Caramel Sauce. As little or as much as you like.
    Try to make it look really nice :)


Peanut Butter Chocolate Butterfingers Bars w/ Dulce de Leche

Keyword Peanut Butter Chocolate Butterfinger Dulce de Leche Bars
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