Frozen Butterfinger Cups— with Misty Raber and Patricia Taylor.
1 1/2 cups powdered sugar 1 cup creamy peanut butter
3 tbsp. butter, at room temperature
1/2 tsp. salt
1 3/4 to 2 cups (11.5- to 12-oz. pkg.) Milk Chocolate or Semi-Sweet Chocolate Morsels
1(2.1 oz.) Nestlé Butterfinger Candy Bar or 3 Fun Size Nestlé Butterfinger Candy Bars, finely chopped
24 mini foil or paper baking cups
Place sugar, peanut butter, butter, and salt in large mixer bowl. Beat until smooth. Stir in chopped Butterfinger.
Place morsels in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until morsels are melted.
Coat inside sides and bottoms of baking cups with melted chocolate using a small spoon or paintbrush. Transfer cups to mini muffin tin(s); freeze for 10 minutes or until set.
Remove about one-third of chocolate cups from freezer. Spoon peanut butter mixture into cups, filling each about three-fourths full. Spoon melted chocolate over mixture, covering completely and filling cups to the top. Return to freezer; repeat with remaining cups.
Freeze for 20 minutes or until set. Serve immediately or store in tightly covered plastic container in freezer for up to 2 weeks. To serve, remove from freezer and let cups stand for a few minutes. Peel off cup and serve cold. Serves 24