Best Butterfinger Toffee Bark Recipe By Tasty Recipes

BUTTERFINGER BARK

Steps:

• Line a large baking sheet with parchment paper or wax paper or nonstick foil.
• Put 2 tablespoons of semisweet morsels in a freezer type zipper bag or a disposable decorating bag and set aside.
• Melt remaining semisweet morsels in a microwave-safe bowl on high power for 45 seconds; Stir and repeat until fully melted. Spread the melted semisweet chocolate in a thin layer across the baking sheet and let it sit while you prepare the white morsels.
• Melt white morsels in a microwave-safe bowl. You can use 50% power and stir at 1 minute intervals, or use high power and stir at 30 or 45 second intervals. I prefer using a lower heat with white morsels. Stir the peanut butter into the melted white morsels.
• Drizzle peanut butter mixture over top of set semisweet chocolate. Sprinkle crushed Butterfinger or Butterfinger Baking Bits over top and press down lightly to adhere.
• Microwave the reserved 2 tablespoons morsels in heavy-duty freezer plastic bag on high power for about 20 seconds; knead until smooth. Cut a tiny corner from bag; squeeze to drizzle over bark.
• Chill for 1 hour before breaking apart and serving. Store refrigerated in airtight container.

EASY 3-INGREDIENT COPYCAT BUTTERFINGER®

Steps:

• Line a baking sheet with parchment paper.
• Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes.
• Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.

SALTINE TOFFEE BARK

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.