Butterfinger Peanut Butter Cream Recipe
This Butterfinger peanut butter cream is a rich, no-bake dessert that combines creamy peanut butter with crushed Butterfinger candy bars. It’s light, fluffy, and tastes exactly like your favorite childhood candy bar.
Perfect for potlucks, holiday gatherings, or when you need a quick dessert fix. The best part? It takes just 15 minutes to whip together with minimal ingredients.
You can serve it in individual cups, layer it in a trifle dish, or use it as a pie filling. The texture is somewhere between mousse and cheesecake—absolutely irresistible.
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Why You’ll Love This Recipe
This dessert requires zero baking skills and comes together faster than running to the store for cake. The combination of sweet, salty, and creamy hits every craving at once.
It’s endlessly customizable too. Swap regular peanut butter for crunchy, use different candy bars, or make it lighter with sugar-free pudding mix. The texture stays perfectly creamy for days in the fridge.
Key reasons to make this:
Ingredients You’ll Need
The magic of this recipe is in its simplicity. You probably have most ingredients in your pantry already, and the rest are easy grocery store finds.
Cream cheese creates the thick, luscious base while Cool Whip keeps everything light and fluffy. The crushed Butterfingers add that signature crunch and caramel-peanut butter flavor.
Shopping list:
How to Make Butterfinger Peanut Butter Cream
Start by beating the softened cream cheese until it’s smooth and fluffy—this prevents lumps in your final dessert. Add peanut butter and powdered sugar, then beat until completely combined.
Gently fold in the Cool Whip using a spatula. Don’t overmix or you’ll deflate the airiness. Reserve a few Butterfinger pieces for topping, then fold the rest into the cream.
Quick steps:
Butterfinger Peanut Butter Cream Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
2
hours2
hours15
minutesIngredients
8 oz cream cheese, softened to room temperature
1 cup creamy peanut butter
1 cup powdered sugar
8 oz Cool Whip (thawed if frozen)
6-8 fun-size Butterfinger candy bars, crushed (about 1 cup)
Optional: graham cracker crust or serving cups
Directions
- Beat the cream cheese: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed for 2 minutes until light and fluffy.
- Add peanut butter and sugar: Add peanut butter and powdered sugar to the bowl. Beat on medium speed until smooth and fully combined, about 1-2 minutes.
- Fold in Cool Whip: Using a rubber spatula, gently fold in the Cool Whip until no white streaks remain. Be careful not to overmix.
- Add Butterfingers: Crush the Butterfinger bars into small pieces (place in a sealed bag and crush with a rolling pin). Reserve 2-3 tablespoons for topping. Fold the remaining crushed candy into the cream mixture.
- Chill and serve: Spoon the cream into serving dishes, a pie crust, or a trifle dish. Top with reserved Butterfinger pieces. Refrigerate for at least 2 hours befor
Notes
- Make it ahead: Prepare up to 3 days in advance, but add Butterfinger topping just before serving to keep it crunchy
Substitutions: Use natural peanut butter (drain excess oil first), or try almond butter for a different flavor
Presentation: Serve in mason jars, parfait glasses, or as a dip with graham crackers
Candy swaps: Reese’s cups, Snickers, or Heath bars all work beautifully
| Nutrient | Per Serving |
|---|---|
| Calories | 365 kcal |
| Total Fat | 20 g |
| Sugars | 30 g |
| Protein | 6 g |
| Dietary Fiber | 2 g |
Serving Suggestions
This Butterfinger peanut butter cream works beautifully in so many presentations. Spoon it into individual dessert cups for elegant single servings, or spread it in a graham cracker crust for an easy pie.
Layer it with chocolate pudding and crumbled Oreos for a show-stopping trifle. Some people even use it as a dip for apple slices, pretzels, or graham crackers at parties.
Serving ideas:
Storage and Make-Ahead Tips
Store your Butterfinger peanut butter cream in an airtight container in the refrigerator for up to 5 days. The texture actually improves after sitting overnight as the flavors meld together.
You can make this up to 3 days ahead of serving—just wait to add the Butterfinger topping until right before serving so they stay crunchy. This dessert doesn’t freeze well due to the Cool Whip and cream cheese base.
Keep any leftover crushed Butterfingers in a separate container to maintain their crunch. Add them fresh each time you serve a portion.
Recipe Variations
Chocolate lovers: Swirl in 1/4 cup of melted chocolate or cocoa powder for a chocolate peanut butter version. You can also use Reese’s cups instead of Butterfingers.
Lighter version: Use reduced-fat cream cheese, sugar-free pudding mix, and light Cool Whip to cut calories in half. The texture stays just as creamy and satisfying.
Different candy bars: Try Snickers for caramel notes, Heath bars for toffee crunch, or Reese’s for pure peanut butter chocolate bliss. Each variation brings its own unique flavor profile.
Frequently Asked Questions
Can I use natural peanut butter instead of regular?
Yes, but drain off any excess oil from the top first. Natural peanut butter has a thinner consistency that can make the cream less stable. Regular creamy peanut butter (like Jif or Skippy) gives the best texture and sweetness balance.
How do I keep the Butterfingers from getting soggy?
Add the crushed Butterfinger pieces right before serving, or store them separately and sprinkle on individual portions. The moisture from the cream will soften them over time, so a fresh topping is key for maximum crunch.
Can I freeze Butterfinger peanut butter cream?
Freezing isn’t recommended as the Cool Whip and cream cheese separate when thawed, creating a grainy texture. However, it stays fresh in the refrigerator for up to 5 days, so you can make it several days ahead without freezing.
