This outrageously delicious peanut butter Butterfinger dip will be a sure hit at your next party with kids and adults alike.
- 8 ounces cream cheese softened
- 8 ounces Cool Whip
- ½ cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 10 mini butterfingers crushed
- Graham crackers for serving
Add softened cream cheese to a large bowl and stir in Cool Whip until the mixture is completely smooth.
Add peanut butter to the mixture and stir to combine.
Add sifted powdered sugar (to prevent clumping) and stir into the cream cheese mixture, then add vanilla extract and crushed Butterfingers.
Serve immediately with graham crackers or store in an airtight container in the refrigerator for up to five days.
If using pre-crushed Butterfinger pieces, use about 1 cup. The easiest way to crush the Butterfinger bars is with a meat mallet or rolling pin while they are still in the wrapper.
Soften cream cheese in the microwave for 45 seconds or until softened. Not softening the cream cheese will result in a lumpy dip.
Calories: 197kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 118mg | Potassium: 112mg | Fiber: 1g | Sugar: 16g | Vitamin A: 215IU | Calcium: 37mg | Iron: 1mg