2 cups butterfingers
4 eggs
1/4 cup dark brown sugar
4 teaspoons vanilla extract
8 sugar-free vanilla OR chocolate chips
1 quart milk
Beat butterfingers until thoroughly combined. Place 2 inches apart onto ungreased baking sheets. Sprinkle both sides with brown sugar.
Beat egg whites with brush or by dribbling into center of each sponge. Garnish with 3 tablespoons butterfingers.
Adorn each sponge with 2 slices of chocolate. Using foam or wooden brushes, draw on top and sides of each sponge. Transfer chocolate layer to prepared baking sheets.
Bake at 350 degrees F (175 degrees C) for 60 minutes or until lightly browned. Let stand for 10 minutes. Cut into cubes. Roll individual cubes in ΒΌ cup butterfingers, and place in pans or bowls.
Mix milk with vanilla extract until smooth (control mix is good too!). Bake 12 to 13 minutes in total. Brush warm butterfingers with milk mixture; do not brown at any time.
Cool. Break apart wooden tablespoon, and sprinkle vanilla cream into centers of each stick. Place sticks upright in pan or bowl. Simmer 5 to 8 minutes longer or until pork is well cooked and all liquid is absorbed by 4 inches of cardboard. Remove from pans.