Butterfinger Style No-Bake Treats
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I still remember the first time I made these Butterfinger Style No-Bake Treats—quick, sticky, and dangerously easy to eat. They capture that crunchy, peanut-buttery candy-bar vibe without turning on the oven, which makes them perfect when you want a dessert fast, are cooking with kids, or need a crowd-pleasing potluck contribution. If you love simple no-bake sweets, you might also enjoy this two-ingredient strawberry fudge I keep in my weeknight dessert rotation: two-ingredient strawberry no-bake fudge.
Why you’ll love this dish
These bars hit a sweet spot: minimal ingredients, zero baking, and that satisfying combination of peanut butter, chocolate, and butterscotch. They’re economical, family-friendly, and great for when you want dessert without fuss. Because the base is a mix of graham crumbs, powdered sugar, and peanut butter, the texture mimics candy rather than a cakey treat—think crunchy and dense.
"One batch vanished in under an hour at our family gathering — sticky, chocolatey, and unbelievably simple." — a quick note from my kitchen
When to make them:
- Last-minute desserts for gatherings or potlucks
- After-school treats for kids (easy to involve little helpers)
- No-oven summer baking when you don’t want to heat the house
The cooking process explained
In a few short steps you’ll make a candy-like base, press it into a pan, and cover it with a smooth chocolate-butterscotch layer. No baking, just mixing, pressing, melting, and chilling. Expect about 10–15 minutes active work, then 2–3 hours in the fridge while the bars set.
Gather these items
What you’ll need:
- 1 cup crushed graham crackers
- 1 cup powdered sugar
- 1 cup peanut butter (creamy works best for a smooth base)
- 1 cup chocolate chips
- 1/2 cup butterscotch chips
- 1/4 cup unsweetened cocoa powder
Notes and simple swaps:
- Swap crunchy peanut butter for creamy? You can, but texture will be grainier.
- For a nut-free version, try sunflower seed butter (flavor will change).
- If you’re making a batch for kids’ celebrations, these pair nicely with themed treats—see these healthy Halloween snack ideas for inspiration during party planning.
Step-by-step instructions
- In a large mixing bowl, combine the crushed graham crackers, powdered sugar, and peanut butter. Stir until the mixture holds together and is evenly moistened.
- Press the mixture firmly into a greased 9×9-inch square pan. Use the bottom of a measuring cup to compact the layer for an even, firm base.
- Place the chocolate chips and butterscotch chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each interval, until the chips are melted and smooth. A dry rubber spatula helps get a glossy finish.
- Pour the melted chocolate-butterscotch mixture over the graham cracker layer and spread it evenly with a spatula.
- Chill the pan in the refrigerator for 2–3 hours, or until the topping is fully set and the bars are firm to the touch.
- Cut into squares and serve. For cleaner cuts, chill until very firm and wipe the knife between slices.
Best ways to enjoy it
These treats are sweet and rich—serve them in small squares alongside:
- Hot coffee or espresso to cut the sweetness.
- A scoop of vanilla ice cream for a decadent dessert plate.
- Fresh fruit like sliced apples or strawberries for a contrast in texture and acidity.
For parties, arrange on a platter with little paper liners so guests can grab a square without sticky fingers.
Storage and reheating tips
- Refrigerator: Store bars in an airtight container in the fridge for up to 7 days. Place parchment between layers to prevent sticking.
- Freezer: Wrap individual squares in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.
- Serving from chilled: Let frozen or very-cold bars sit at room temperature 10–15 minutes before serving for the best bite.
Food safety reminder: because these bars contain no raw eggs and are stored cold, standard refrigeration is sufficient. Discard any treats left out at room temperature for more than 2 hours.
Pro chef tips
- Press the base firmly: compacting the graham cracker layer prevents the bars from crumbling when cut. I press with the flat bottom of a measuring cup for even pressure.
- Temperure matters when melting: microwave in short bursts and stir; overheating can make chips grainy. If the chocolate seizes, a teaspoon of neutral oil or a little warm cream can smooth it again.
- For cleaner slices: chill the pan until very firm and use a sharp knife warmed under hot water (wiped dry between cuts).
- If you want a lighter texture, fold in 1/4 cup crushed Butterfinger candy or toffee bits into the base just before pressing.
Also, if you’re stocking up on easy savory dinners to balance dessert nights, try this Asian-style beef with mushrooms and sugar snap peas for a quick weeknight supper.
Creative twists
- Peanut-butter cup version: press mini peanut-butter cups into the top of the chocolate before chilling.
- Nut-free: use sunflower seed butter and omit any nut garnishes.
- Spiked adult version: add 1–2 tablespoons of bourbon or rum to the melted chocolate topping before pouring (stir well).
- Crunch factor: fold 1/2 cup crushed pretzels or rice cereal into the base for extra crispness.
- Chocolate-only: if you don’t have butterscotch chips, use 1 1/2 cups of chocolate chips and a tablespoon of butter for shine.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes. Chilling takes 2–3 hours, so plan for roughly 2–3.5 hours total.
Q: Can I use natural peanut butter?
A: Yes, but natural peanut butter contains more oil and may create a slightly looser base. If it seems oily, add a tablespoon more powdered sugar or a tablespoon of graham crumbs to balance.
Q: Will the chocolate topping crack when cutting?
A: If the topping is very firm and you slice quickly, it might crack. Warm your knife under hot water, dry it, then slice with a single smooth motion to minimize cracking.
Q: Are these freezer-safe?
A: Yes—wrap squares individually and freeze up to 3 months. Thaw in the fridge overnight before serving.
Q: Can I make this in a different-sized pan?
A: Yes; for a 9×13 pan, double the recipe. If using a smaller pan, reduce chilling time slightly since the layer will be thicker.
Conclusion
If you want more no-bake inspiration with similar candy-bar flair, you can compare different takes on this style of treat at these trusted recipe pages: check out this Easy No-Bake Butterfinger Bites for a bite-sized version, try the creamy filling approach in the Butterfinger Pie {No Bake}, or see how other home cooks layer flavors in this No Bake Butterfinger Pie.
Butterfinger Style No-Bake Treats
Ingredients
Method
- In a large mixing bowl, combine the crushed graham crackers, powdered sugar, and peanut butter. Stir until the mixture holds together and is evenly moistened.
- Press the mixture firmly into a greased 9x9-inch square pan. Use the bottom of a measuring cup to compact the layer for an even, firm base.
- Place the chocolate chips and butterscotch chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each interval, until the chips are melted and smooth.
- Pour the melted chocolate-butterscotch mixture over the graham cracker layer and spread it evenly with a spatula.
- Chill the pan in the refrigerator for 2–3 hours, or until the topping is fully set and the bars are firm to the touch.
- Cut into squares and serve. For cleaner cuts, chill until very firm and wipe the knife between slices.
