Butterfinger
Butterfinger is a candy bar made from a crunchy, flaky peanut butter center coated in a thin layer of chocolate. The center isn't smooth peanut butter but a brittle, aerated peanut-butter-and-corn-flake mixture that shatters into small orange-gold shards when crushed. Those shards are what show up folded into marshmallow-based bars, fluff salads, and no-bake pies, since the candy holds its crunch even when mixed into something soft and sticky.
Varieties
Butterfinger Baking Bits are cut smaller and lightly coated to resist melting, making them the better choice for folding into sticky marshmallow mixtures. Full-size bars crush into larger, more irregular shards that look better as a topping but can turn soft faster once mixed into a wet base.
Buying tips
Fun-size or mini bars crush more evenly than one large full-size bar, since less force is needed to break them and the pieces come out more uniform. In warm weather, buy bars close to when you plan to use them; heat exposure during shipping or shelf storage can soften the coating and make the center gummy instead of crunchy.
Substitutes
Butterfinger Baking Bits — 1:1 by volume
The manufacturer's own pre-crushed version, coated slightly to resist melting into batters or marshmallow mixtures; the closest substitute in flavor and texture.
Crushed Baby Ruth bars — 1:1 by volume
Also peanut-and-caramel based, but has a chewier nougat center instead of a flaky one, so the texture is softer once mixed in.
Crushed Nestle Crunch bar mixed with 1 tablespoon peanut butter per bar — 1:1 by volume
Gives a similar crisp-rice crunch with added peanut flavor, though it lacks the flaky, aerated texture of real Butterfinger.
Homemade peanut brittle, crushed fine — 3/4 cup brittle per 1 cup Butterfinger called for
Sweeter and denser than Butterfinger, so use slightly less to avoid an overly sugary result.
Storage
Whole, unopened Butterfinger bars keep for several months in a cool, dry pantry away from heat, which softens the coating and dulls the crunch. Once crushed, store the pieces in an airtight container or zip-top bag at room temperature and use within a week; crushed candy exposed to air goes stale and loses its snap faster than whole bars.
How to use
Crush bars with a rolling pin in a sealed bag or pulse briefly in a food processor, then fold into marshmallow fluff salads, no-bake cheesecake bars, rice cereal treats, or soft-serve toppings right before serving. Adding it too early to a warm or wet mixture softens the crunch, so stir it in once the base has cooled or set.
What it pairs with
Pairs well with mini marshmallows, peanut butter, chocolate pudding, whipped topping, and banana in layered no-bake desserts. The bitter edge of dark chocolate also balances its sweetness better than milk chocolate does.
Nutrition
High in added sugar and saturated fat with minimal nutritional value; a standard 1.9-ounce bar runs around 270 calories. Treat it as a garnish or mix-in measured in tablespoons rather than a main ingredient.
FAQ
Why does Butterfinger stay crunchy in marshmallow bars while other candy softens?
The flaky, aerated peanut butter center has tiny air pockets that resist absorbing moisture as quickly as solid caramel or nougat fillings, so it holds its crunch longer once mixed into marshmallow or fluff.
Can I use frozen Butterfinger for easier crushing?
Yes, freezing bars for about 20 minutes firms up the chocolate coating and keeps the center from crumbling into powder, giving cleaner, larger pieces when crushed.
How much crushed Butterfinger does one full-size bar yield?
A standard 1.9-ounce bar crushes down to roughly 1/3 cup of pieces, so plan on three to four bars per cup called for in a recipe.
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