Packaged Food Sweets What's New

Butterfinger Just Completely Changed Their Recipe, Here’s How It Tastes Now

Butterfinger has updated their signature candy bar for the first time in over a decade, and the result is a treat whose flavor is different from what they’ve had in the past.

Photo: Peter Pham // Foodbeast

The new bars still have a chocolate coating and a crispy peanut interior. However, based on a taste test, you’ll find that the chocolate is not as sweet or milky, and the peanut flavor is more intense, reminiscent of a concentrated peanut brittle.

Ferrara Candy Company, the makers of Butterfinger, accomplished this with a complete reworking of their ingredient portfolio. Components of previous iterations have been completely removed, including the synthetic antioxidant TBHQ, hydrogenated oils, cornstarch, soybean oil, and monoglycerides (an emulsifier).

The new candy bar is more “clean label” as a result, with the final list of ingredients being as follows:

Corn syrup, sugar, peanuts, vegetable oil (palm kernel and palm oil), peanut flour, nonfat milk, and less than 2 percent of cocoa, milk, salt, yellow corn flour, soy lecithin, natural flavor, and annatto (a natural coloring agent).

Together, all of those changes make for a significant difference, but the core of Butterfinger’s flavor still remains. Every aroma just tends to be more intense as a result of the reformulation.

If you’re curious to try the new candy bars for yourself, the reworked Butterfingers will be available nationwide starting in January, with complete availability guaranteed by the end of February.


Naked Snickers

naked snickers

PicThx: Imgur


Sugar Wafers + Chocolate = DIY Kit Kats

diy kit kats

Recipe: A Beautiful Mess


This Resume Bar is Why You Don’t Have a Job

candy bar

Stop shouting “OH MY GOD I HAD THAT EXACT SAME IDEA!” at the screen for just a minute and peep this story:

Redditor elilanger‘s buddy Nick Begley was looking for a job. No surprise there. The exciting part comes in at his resume. It wasn’t pink (and scented!), it didn’t begin with his name in size 22 font, double bold and underlined. Instead, it was printed and wrapped around — wait for it — a real-live, actual, edible Crunch candy bar. The delicious kind! His qualifications, skills, etc, etc we’re printed where the boring nutritional facts usually go.


And you know what? He got the job.

Suck it, Thinking Inside the Box.

H/T + PicThx Incredible Things


Baby Ruth Cupcakes

You would think a day that starts a 6 a.m. would be an atrocious one. Well, today I woke up at 6 o’clock to prepare and finish up several batches of desserts for a bridal party I’m catering, and I wouldn’t have had a morning routine any other way.

Those 2 hours before work, before there was any sign of life in the halls of my home, were some of the most peaceful, enjoyable couple hours I have spent in a very long time. With a warm mug of coffee and some peanut butter toast in hand, I was zen. The fact that I had a 9 hour work day ahead of me right after this, wasn’t even a thought. My head was clear. I was in my own little baking world, my favorite kind of little world.

Part of me is wishing I had those morning hours back. But, I am very much enjoying the fact that now it’s not too early to have one of these Baby Ruth Cupcakes!

Baby Ruth Cupcakes
  • 1 cup unsalted butter, cut into cubes
  • 2 ounces bittersweet chocolate, chopped
  • 1/2 cup cocoa
  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon maple syrup
  • 1/2 cup greek yogurt
  • 1/2 teaspoon salt
Preheat oven to 350F. Place the rack in the center of the oven.
In a double broiler, melt chocolate, butter and cocoa until smooth. Set aside until just warm.
In a small bowl, whisk flour, baking powder, and baking soda. Set aside.
In a large bowl, whisk eggs. Then combine sugar, maple, and salt until combined. Add the melted chocolate, and stir until combined. Whisk about 1/3 to 1/2 amount of the flour mixture into the mixture until combined. Then, add in the greek yogurt until combined. Finally, stir in the rest of the flour mixture until batter is thick.
Chop up some Baby Ruth’s.
Pour batter into the cupcake lined pan about 1/2 way full, then place a nugget of Baby Ruth into the middle of the batter. Pour batter over the nugget until cupcake tin is 3/4 way full. Bake for 18 minutes or until toothpick test comes out clean.
Cool, then frost and top with Baby Ruth crumbles.
Vanilla Frosting
  • 4 tablespoons butter, room temp
  • 2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons almond milk
In a small bowl, beat all of the ingredients until light and fluffy.

Girl Scout Candy Bar Spotted in the Wild

An image of a Girl Scout candy bar has been floating around in cyber space and while its validity was called into question at first, it has been confirmed to be real and coming soon.

Just how soon is yet to be determined, but the Girl Scouts confirmed the candy bar’s existence to the Huffington Post.

The candy bar in the image is of the ever-popular Thin Mint flavor, combined with a Nestle Crunch bar.

The wrapper has “Limited Edition Cookie Flavors” which tells me that since it’s plural, there are more flavors to be revealed.

We can only hope they’re sold in retail stores, and that they stick around permanently. For those who are fans of the sweet treats, and understand the drug-like addiction that comes with them, know that if sold in stores, the bars will be used as a fix for when the cookies are not available.

We might not know when they’re coming, but it is Girl Scout Cookie season, so those boxes of delicious little baked goods will have to do for now.


Oven-Free Snickers Pie

Seriously, what’s better than Candy? Pie! Okay, that might be debatable. But when candy and pie mix, it’s usually a unanimously good thing.

This recipe for Snickers Pie is especially intriguing because this one is oven-free. No baking here folks. Here’s a list of what you’ll be needing:

1 chocolate cookie 9-inch pie crust or graham cracker pie crust

2 cups fresh whipped cream

1 can sweetened condensed milk

8 ounces cream cheese

1/4 cup dulce de leche, plus 1 tablespoon for drizzling

3 Snickers Bars, chopped.

You’ll want to beat the condensed milk, cream cheese and dulce de leche until it gets smooth. Then fold the whipped cream to the mixture until it’s blended into the mixture. From here, add 1/3 of the chopped Snickers bar onto the pie crust and fold another 1/3 of the chopped Snickers into the mixture. Then spread the mixture onto the pie crust and sprinkle the last 1/3 of the Snickers on top of the mixture. Last, but not least, drizzle the teaspoon of dulce de leche over the pie and chill for 3 hours before serving.

Via Naptime Chef & Family Kitchen 




Peanut Butter Cookie Candy Bars

As promised, this week’s treats are shaped like squares: chocolate-y, caramel-y, peanut-butter-y squares of awesomeness, to be more specific.

My preference is to try to share recipes with you guys that I feel are, for the most part, my creation, or recipes to which I have made significant changes. However, sometimes I find an already amazing recipe that is just screaming “MAKE ME! MAKE ME NOW!” These bars are one of those recipes. And you need to know about them, like, yesterday.

I snagged this recipe from the Betty Crocker web site. And the only change I made was to use, with my apologies to Betty, Pillsbury Refrigerated Peanut Butter Cookie Dough instead of making the base from a BC Peanut Butter Cookie Mix.

Peanut Butter Cookie Candy Bars

Cookie Base

– 1pkg Pillsbury Peanut Butter Cookies Dough


– 1/3c light corn syrup

– 3T butter, softened

– 3T peanut butter

– 1 1/2T water

– 1 1/4t vanilla

– Dash salt

– 3 1/2c powdered sugar

Caramel Layer

– 1 bag (14 oz) caramels, unwrapped (Do things like this really need to be said?)

– 2T water

– 1 ½c lightly salted peanuts


– 1 bag milk chocolate chips (2 cups)


1. Heat oven to 350°F. Line 13×9-inch pan with non-stick foil. Press cookie dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool completely, about 30 minutes.

2. Beat all filling ingredients, except powdered sugar, on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended. Press filling over cookie base. Refrigerate while preparing caramel layer.

3. In saucepan, heat caramels and 2T water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.

4. Melt chocolate chips. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set.

I had a bit of trouble cutting these. So here is what I would suggest: kind of score the chocolate layer and then quickly chop through the rest of the layers, so the peanut butter layer doesn’t squoosh out.

These. Are. Amazing. Make them. Make them now.

For more hip-to-be-square sweets, visit The Cereal Baker.