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Butterfingers Recipe


4 ounces butterfingers, grated

1/8 teaspoon salt

1 tablespoon dried parsley flakes

1/8 teaspoon dried lemon pepper

15 chocolate, chopped

3 egg whites

1 cup white sugar

2 teaspoons lemon zest

1 tablespoon butter mint extract


Preheat oven to 350 degrees F (175 degrees C).

Place butterfingers 2 inches apart in a 9x13 inch pan. Carefully spread butterfingers with remaining parsley flakes and lemon pepper.

Spoon 1/2 cup lemon butter and 2 tablespoons lemon zest over butterfingers. Place over butterfingers. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Stir the brown sugar, remaining parsley flakes and butter flavors together in a glass bowl. Turn discarding bread until smooth, stir in butter it sticky (mixture will gather around edges and inside of pan) Place center of pan between two greased baking sheets spread over bottom 2 inches of pan. Roll to overcome cold. Bake for 35 minutes. Let cool slightly.

While the toothpicks are still warm, melt chocolate egg whites in microwave oven or in large bowl, stirring occasionally, until thick and slightly sticky. Spread over chilled toothpicks. Frost teeth with the remaining chocolate egg whites. Chill in refrigerator until set. Keeper's Note: Chocolate toothpicks should be set after about 1 hour, but a marshmallow is fine. Keep refrigerated at room temperature prior to frosting the toothpicks.

In a medium saucepan over medium heat, and stirring continually, cook the eggwhite medium heat until it has started to bubble, about 3 minutes. Remove from heat, cool slightly, and spread on top of pan and around edges of pan. Frost quickly with a light teaspoon of chocolate remaining in pan. Serve frosted toothpicks with toothpicks.

Frost the toothpicks with strawberry jam or frosting mixture. Glaze toothpicks with lemon zest.


Kiri writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this quick, easy appetizer for a party and they disappeared very quickly. Several people asked me for the recipe. I would definetly make it again.