I love Butterfingers. They are one of my favorite candy bars. Years ago, I found a recipe in the Houston Chronicle Food section for Butterfinger Torte. I have made it as the recipe directs in a 13 x 9″ pan for many occasions. This time, however, I made mini versions of this delicious torte in my stemless wine glasses. I think these Mini Butterfinger Tortes turned out so cute. And they are just as delicious.
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This recipe is so good – made with REAL “uber-fattening” ingredients like real whipping cream and real butter. There are no shortcuts, but it’s not hard or time consuming to make. And once you get it made, it is so addictive.
I took it to my church small group’s potluck recently and after dinner, we put a big 13 x 9 pan of this delicious torte in the middle of the table so that everyone could serve themselves. We sat and picked at that thing all night while we talked… I thought someone (me) was going to pick that pan up and lick it!
Whether you make it in one big pan or serve my “mini” version – it is sure to be a hit! I know you’ll love it!
*By the way, this is not a sponsored post for Butterfingers or Butterfinger Baking Bits. Just a yummy recipe from a Butterfinger fan!
Mini Butterfinger Trifles Made With Butterfinger Baking Bits
Ingredients:
- 1 store-bought Angel Food cake, torn into bite-sized pieces
- 1 stick of butter (real butter, not margarine), softened
- 2 cups whipping cream, whipped until stiff peaks form
- 4 egg yolks
- 2 cups powdered sugar
- 2 tsp. vanilla
- 1 cup pecans
- 6 Full-sized Butterfinger Candy Bars, crushed OR 1 pkg. Butterfinger Baking Bits
OR
Prepare your ingredients:
- Soften butter.
- Tear the angel food cake into bite-sized pieces.
- If using Butterfinger candy bars, break into pieces, put in a plastic bag and crush with a rolling pin.
- Whip the whipping cream until stiff peaks form.
- Separate the eggs. Save the yolks. Discard the whites.
In a mixing bowl, mix together until well blended:
- Softened butter
- Egg yolks
- Powdered Sugar
- Vanilla
Fold butter mixture gently into whipped cream until combined.
Layer in individual glasses:
Angel Food Cake Pieces
Butter/Whipped Cream mixture
Pecans
Crushed Butterfingers OR Butterfinger Baking Bits
Repeat
And serve!
Makes 6 individual desserts OR 1-13 x 9 pan
Recipe:
- 1 store-bought Angel Food cake, torn into bite-sized pieces
- 1 stick of butter (real butter, not margarine), softened
- 2 cups whipping cream, whipped until stiff peaks form
- 4 egg yolks
- 2 cups powdered sugar
- 2 tsp. vanilla
- 1 cup pecans
- 6 Full-sized Butterfinger Candy Bars, crushed OR 1 pkg. Butterfinger Baking Bits
Mix together butter, egg yolks, powdered sugar, and vanilla.
Fold butter mixture gently into Whipped Cream, until combined
Layer in individual cups or 13 x 9 pan in this order:
- Angel Food cake pieces
- Butter/Whipped Cream mixture
- Pecans
- Butterfinger pieces
Repeat layers. Cover with plastic wrap and refrigerate.
You might also like:
Delicious Marinated Shrimp Appetizer
Fireball No-Bake Cookies Made with Fireball Cinnamon Whisky
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