When I saw these Butterfinger Whoopie Pies that Jocelyn shared with us at Foodie Friday, now called Weekend Potluck, I just KNEW I had to make them ASAP. Lucky me, I just so happened to have every single ingredient necessary! SCORE!!!!!!
Her photo is WAAAY better than mine, so if there is any doubt about wanting to make these based on appearance, you’re going to want to go check her’s out instead!
Butterfinger Whoopie Pies
From Inside BruCrew Life
1 white cake mix
1 stick butter, melted
1 c. crushed butterfingers (10 snack size)
Preheat oven to 350*. Mix ingredients in a mixing bowl for about 2 minutes. Form into 1 inch balls and place on a non stick baking sheet. Bake 9 minutes. Let cool on baking sheet for 2 minutes then remove to your wax paper lined counter to cool completely. Fill with Peanut Butter Butterfinger Butter Cream. Enjoy.
Peanut Butter Butterfinger Butter Cream
1 stick butter, room temperature
1/4 c. shortening
1/2 c. peanut butter
1 Tbsp. honey
1/2 tsp. vanilla
3 Tbsp. water
3 c. powdered sugar
3/4 c. crushed butterfingers (6 snack size)
Cream butter, shortening, and peanut butter until light and fluffy. Add in honey, vanilla, and water and beat again. Slowly add powdered sugar until all is incorporated. Beat in the crushed butterfingers.
Thanks for an AMAZING recipe, Jocelyn!
I sent some to school for Destiny’s teacher and she asked for the recipe, I always take that as the sign of a “keeper recipe”! 🙂