No-Bake Nutter Butter Butterfinger Bars

By kayjayjohnson

Ingredients

• 30 About 30 Nutter Butter cookies, finely crushed*
• 1 pkg peanut butter chips
• 1 (14oz) can sweetened condensed milk
• 12 About 12 mini (or 2 regular) Butterfinger candy bars, roughly chopped
• 1 small pkg Nutter Butter minis, optional (for garnish)

Details

Adapted from thedomesticrebel.com

Preparation

Step 1

1. Line an 8×8 inch baking pan with foil, extending the sides of the foil over the edges of the pan. Lightly mist with cooking spray & set aside.

2. In a large bowl, melt the PB chips in the microwave for 45 seconds, stirring until smooth. Stir in the milk to combine.

3. Combine the crushed cookies into the PB/milk mixture; gently fold in the crushed candy bars to incorporate.

4. Using your greased hands or a greased rubber spatula, spread the mixture evenly into the prepared pan. Top with miniature Nutter Butter cookies, if desired.

5. Place the pan in the fridge to set, about 20 minutes. Cut into squares and serve. Store leftovers airtight, at room temperature, for 3-4 days.

**Note: to finely crush cookies, grind them in a food processor until finely ground, working in batches. You don’t want them to be chunky, more like crumbs.**