Instant butterscotch pudding and Butterfinger candy bars are the key ingredients to these decadent three-layer treats.
The next time you need an easycookie bar dessertfor a gathering, make a batch of thisno-bakecrowd-pleaser.
Our three-layer Butterscotch Bar recipe is partScotcheroo, part copycat Butterfinger candy bar, and part peanut butter cup.
Credit: Kritsada Panichgul
What’s not to love?
)pkg.butterscotch-flavor instant pudding and pie filling mix
1(3.7-oz.)pkg.
Heat and stir for 1 minute more.
Stir in peanut butter until smooth.
Stir in rice cereal and cornflakes until coated.
Press mixture into the bottom of the prepared pan.
Place a piece of waxed paper over the mixture and press firmly with your hands; set aside.
Make Filling
In a medium saucepan melt the 3/4 cup butter over medium heat.
Stir in powdered sugar, pudding mixes, 1/2 cup of the chopped candy, and the milk.
Spread pudding mixture over cereal layer; set aside.
Spread frosting over pudding layer.
Sprinkle with the remaining 1/4 cup chopped candy.
Chill, uncovered, about 1 hour or until set.
Cover for longer storage.
To serve, use foil to lift uncut bars out of pan.
Place on a cutting board; cut into bars.
Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Before serving, let stand at room temperature for 30 minutes.
2,000 calories a day is used for general nutrition advice.
