Butterfinger Ice Cream Bars are the ultimate treat for anyone who loves the perfect blend of creamy, crunchy, and chocolatey goodness. With a rich, velvety ice cream base studded with crushed Butterfinger pieces, every bite delivers a satisfying contrast of textures. The chocolate coating adds a glossy, indulgent finish that’s impossible to resist. Best of all, this no-bake dessert comes together in just over two hours, making it a fuss-free way to impress your family or guests.
These bars are a nostalgic nod to classic American flavors, combining the sweetness of caramel with the nutty crunch of Butterfinger. The creamy ice cream melts in your mouth, while the crispy candy bits add a playful surprise. At 303 calories per serving, it’s a treat you can savor without guilt. Whether you’re cooling off on a hot day or satisfying a sweet tooth, these bars are a guaranteed crowd-pleaser. Ready to dive into a dessert that’s as fun to make as it is to eat?
Ingredients for Butterfinger Ice Cream Bars
- 3 cups graham cracker crumbs (store-bought or homemade)
- ½ cup butter, melted (unsalted or salted, depending on preference)
- 2 cups cold milk (1% used here, but any milk works)
- 6.8 ounces instant vanilla pudding (2 packages of 3.4 ounces each)
- 4 cups butter pecan ice cream, softened (substitute with vanilla or caramel ice cream if preferred)
- 4.2 ounces Butterfinger Bars (2 bars of 2.1 ounces each), crushed (use a food processor or place in a bag and crush with a rolling pin)
Step-by-Step Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs and melted butter until all crumbs are evenly moistened. Press the mixture firmly into the bottom of a 13×9-inch pan to form an even layer.
- Make the pudding layer: In a large bowl, whisk together the cold milk and instant vanilla pudding mix for about 2 minutes, or until the mixture begins to thicken.
- Add the ice cream: Gently fold the softened butter pecan ice cream into the thickened pudding mixture until fully combined. Spread this mixture evenly over the graham cracker crust.
- Top with Butterfingers: Sprinkle the crushed Butterfinger Bars evenly over the top of the ice cream layer.
- Freeze: Place the pan in the freezer and let it set for at least 2 hours, or until firm. For best results, cover the pan with plastic wrap or aluminum foil to prevent freezer burn.
- Serve: Once fully frozen, cut into bars and enjoy! Store any leftovers in the freezer.
Storage and Freezing Tips
These Butterfinger Ice Cream Bars are best stored in the freezer to maintain their texture. Cover the pan tightly with plastic wrap or aluminum foil to prevent freezer burn. For individual servings, cut the bars and store them in an airtight container with parchment paper between layers. They’ll stay fresh for up to 2 weeks—if they last that long!
Fun Topping Ideas
While crushed Butterfingers are delicious, you can get creative with toppings! Try adding a drizzle of chocolate or caramel sauce for extra indulgence. For a nutty twist, sprinkle chopped peanuts or pecans on top. If you’re feeling adventurous, a dollop of whipped cream or a sprinkle of mini chocolate chips can take these bars to the next level.
Time-Saving Hacks
Short on time? Use pre-crushed graham crackers or store-bought crust mix to skip the crushing step. For the ice cream layer, let it soften on the counter for 10-15 minutes—it’ll spread more easily. If you’re in a rush, freeze the bars for at least 1 hour instead of 2, but note they’ll be slightly softer.
Recipe Variations to Try
Switch up the flavors to suit your taste! Swap the butter pecan ice cream for vanilla, chocolate, or even peanut butter ice cream. Instead of Butterfingers, try crushed Oreos, Reese’s Pieces, or Snickers for a different candy twist. You can also experiment with different pudding flavors like chocolate or butterscotch for a unique twist.
Perfect Serving Suggestions
Serve these bars straight from the freezer for the best texture. Pair them with a cup of hot coffee or a cold glass of milk for a delightful treat. For a party, cut them into bite-sized pieces and serve on a platter with toothpicks for easy snacking. They’re also a great addition to a summer dessert table!
Butterfinger Ice Cream Bars
Ingredients
- 3 cups graham cracker crumbs
- ½ cup butter, melted
- 2 cups cold milk (I used 1%)
- 6.8 ounces instant vanilla pudding 2 (3.4 ounce packages)
- 4 cups butter pecan ice cream, softened
- 4.2 ounces Butterfinger Bars 2 (2.1 ounce bars) crushed
Instructions
- Mix together graham cracker crumbs and melted butter until all the crumbs are moist.
- Press crumbs into a 13×9″ pan.
- In a large bowl, mix together cold milk and instant vanilla pudding until it starts to thicken (about 2 minutes).
- Once thickened, mix in the softened ice cream and spread evenly over top the crumbs.
- Top with crushed Butterfingers.
- Freeze for at least 2 hours before serving.