Alright, folks, let me tell you about the glorious wonder that is this Butterfinger Bliss recipe. It’s a chocoholic’s dream and a sweet tooth’s fantasy all rolled into one. Imagine gooey chocolate mingling with the nostalgic crunch of Butterfinger candy bars — it’s like a trip back to the candy aisle of your childhood. We all need that every now and again, right? Why try it? Because you’ve earned a break from kale and quinoa. Indulge a little. Trust me, your inner child will thank you.

Okay, so picture this: My husband walking in from a rough day at work, shoulders slumping from the weight of adulting. He hardly gets his shoes off before that sweet, chocolaty aroma hits him like a comforting hug. And boy, does he come alive! This Butterfinger Bliss has become a little ritual for us — whenever the week has been too long or the world gets too serious. My little family savors it together, a sweet reminder that life’s simple joys are the best. Does it magically solve all problems? No, but it puts smiles on our chocolate-smeared faces.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🍨

MORE OF OUR FAVORITE…

Why You’ll Love This Butterfinger Bliss

– It’s your childhood fave candy bar reincarnated into dessert form.
– Perfect excuse to buy Butterfingers in bulk. You’re welcome.
– A+ therapy for those days when adulting fails you.

How to Make It

Alright, let’s get cracking, or, um, melting. Honestly, this isn’t brain surgery, but I’ve definitely managed to melt my sanity in the process before. Start by getting that oven nice and toasty — 350°F should do it. Now, grab a mixing bowl and while you’re at it, throw in some melting chocolate chips. They’re the real superheroes here, making this gooey magic happen. Stir them with a questionable amount of butter until they’re buddies. Toss in the Butterfinger chunks and a smattering of whatever sweet additions your heart desires. Note: Have fun, and if it gets messy, you’re doing it right. Pour this chocolate masterpiece into a baking dish and slide it into the oven. Bake until your soul can’t wait anymore — about 25 minutes. Go ahead, enjoy the perfect blend of sticky, chewy goodness with unapologetically chunky Butterfinger bits.

Ingredient Notes

– Chocolate Chips: These beautiful babies melt into a gooey hug for your taste buds. Don’t substitute, or you’ll miss the point of chocolate heaven.
– Butterfinger Bars: It’s the crunch and the nostalgia all in one. Skipping them is plain criminal.
– Butter: The lifeboat for your chocolate ship, just don’t swap it for margarine. My friend learned that the hard way.

**Recipe Steps:**

1. Preheat oven to 350°F.
2. Melt chocolate chips with butter in a bowl.
3. Stir in crushed Butterfinger bars.
4. Pour mixture into baking dish.
5. Bake for about 25 minutes and enjoy the sweet victory.

What to Serve It With

Tips & Mistakes

Cooling time is a thing! But hey, if you decide to dig in right away and dance around with molten chocolate, go for it. I’ve been there; I ain’t judging.

Storage Tips

Leftovers? Ha! But seriously, if you find some, pop them in an airtight container. Snack on them at breakfast because the morning is just dessert time in disguise, right? Cold? Sure, it works – dessert doesn’t judge.

Variations and Substitutions

Feeling adventurous? Swap chocolate chips with dark chocolate if you’re feeling sophisticated, or try a dollop of peanut butter for that PB & Butterfinger mash-up vibe. Gone exotic to satisfy the craving once, nothing is off-limits!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!