Mock Butterfinger Bars Recipes

Steps:

• Preheat oven to 350 degrees. In a medium bowl, mix together dark brown sugar, granulated sugar, butter and oatmeal. Press into 9-by-13-by-2-inch pan. Bake 15 minutes, and then allow to cool. In a small pot over low heat, melt chocolate chips and peanut butter, stirring constantly. Spread on top of cooled oatmeal bars.

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.

Steps:

• Combine first 3 ingredients in a heavy saucepan over medium heat. Bring to a boil, stirring frequently.
• Remove from heat. Stir in vanilla, then crushed cereal.
• Transfer mixture to a lightly buttered baking dish. Spread melted chocolate over top and let harden.

Steps:

• Combine: oats, sugar, molasses, corn syrup, peanut butter vanilla and melted butter.
• Spread into greased 13 x 9 pan.
• Bake at 400 degrees for 12 minutes.
• Immediately sprinkle with chocolate and butterscotch chips.
• When chips melt, spread peanut butter with chips over bars.
• Allow to cool; cut into squares.
• Won't last long.