154 butter finger recipes

No-bake Butterfinger dessert with a buttery graham cracker crust, creamy vanilla-butterscotch pudding layer, and crushed candy bar topping. Easy to assemble and feeds a crowd!

No-bake Butterfinger angel food cake layers crumbled angel cake with vanilla cream and crushed Butterfinger bars. A 20-minute potluck dessert that vanishes from the pan in minutes.

Pineapple cream loaf with ladyfinger-lined pan, a light sour cream and crushed pineapple filling with beaten egg whites, and a lemon extract lift. No-bake, make-ahead, keeps 2-3 days chilled.

Brown butter blackberry charlotte with ladyfingers, eggs, and vanilla baked until crusty on top and custard-smooth inside. A French-style dessert that freezes beautifully for up to 4 months.

If you're thinking of entering a baking contest, then try this delicious and decadent cake that may help you win first prize!

Butternut squash soup with apples, onion, ground ginger, and apple cider. A creamy fall classic with a sweet-tart edge from the cider, finished with a swirl of milk or cream.

Rubber stamp gingerbread cookies bake up firm enough to hold cutter shapes and decorate, with a pinch of cayenne hiding behind the molasses, ginger, and cloves for unexpected warmth.

Get the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day!

These muffins were very moist and not too sweet. I made a topping, using 3T of brown sugar and 2T of walnuts.

Ginger broccoli soup steeps fresh grated ginger in vegetable stock with cayenne and lemon, then simmers broccoli florets just to tender. A vibrant, brothy bowl with Ayurvedic roots, ready in 40 minutes.

A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

"Fluffy cream cheese filling sandwiched between two moist pumpkin cookies make these Mini Pumpkin Whoopie Pies the perfect hand-held snack you just won't be able to resist!"

Swedish spice cookies. Very close to the authentic recipe. See reviews for more information.

A delicious cross between cheesecake and pumpkin pie without cheese or the need to bake. If you love cheesecake but have a stomach that is sensitive to cream cheese - this is the one for you.

These muffins came out so moist, loved the flavor from honey and spices; pumpkin puree let the muffins so moist, and walnuts added some crunchiness and nutty flavor. I used half of the butter and half the olive oil, and the result was outstanding. They are great treat at any time!

An easy way to make a silky and delicious pumpkin pie that will for sure please everyone around the dinner table at Thanksgiving.