Butterfinger Bark Recipe

Butterfinger Bark Recipe. Simple and delicious! This Butterfinger Bark Recipe is incredibly easy to make with only a few ingredients. Whip up a batch for family and friends or keep it all to yourself. It’s that good!

The best part of this candy bark is that you can vary the flavor by swapping out the Butterfinger Bits for any candy you like to suite your taste buds.

Ingredients

This is for a small batch. If you would like more you will need to double the recipe.

Chocolate Almond Bark – 4 Squares (2oz each/8oz total)

Vanilla Almond Bark – 4 Squares (2oz each/8oz total)

White Baking Chips – 1/4 cup x 2 (You will be using it twice)

Butterfinger Baking Bits (a crushed up Butterfinger candy bar also works)

Directions

Place 4 squares of Chocolate Almond Bark in a microwave safe bowl and add in 1/4 cup of white baking chips. Melt chocolate mix in microwave at 30 second intervals until liquid. Stir mixture in between.

Spread Chocolate Almond mix with a spatula onto a parchment paper lined cookie sheet. You will want the thickness to be thin.

Place 4 squares (2oz each/8oz total) of White Almond Bark in a microwave safe bowl and add in 1/4 cup of white baking chips. Melt chocolate mix in microwave at 30 second intervals until liquid. Stir mixture in between.

Spread White Almond mix on top of the already sheeted Chocolate Almond Bark. Take a butter knife or fork and swirl the White Almond mix around to lightly blend the chocolate and vanilla together. Do not over mix. You want to keep a swirled appearance to the top of your bark.

Sprinkle Butterfinger Bits on top before the chocolate cools. You want the bits to stick to the wet chocolate so they don’t fall off.

Refrigerate for approximately 2 hours. This bark will set quickly due to how thin it is.

Once set, you will take the tip of a sharp knife and press the tip (straight up and down) into your bark. The bark will crack very easily into pieces.

Serve and enjoy!

Helpful Tips

You do not need to use the entire cookie sheet. Simply smooth out the melted bark on the parchment paper. I used the area of approximately half a cookie sheet for small batches.

I prefer a Pyrex measuring cup in place of a bowl. It helps to have more than one for this recipe so you can work faster.

I prefer to add the baking chips to the almond bark for a creamier texture. You can make it without the baking chips. It’s a personal choice.

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