Ingredients:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
1/2 cup Hershey’s chocolate syrup
2 (8 oz) container whipped topping (Cool Whip), thawed
4 Butterfinger candy bars, crushed (about 1 1/2–2 cups), divided
3 Hershey’s chocolate bars, chopped, divided
1 prepared graham cracker crust (or chocolate cookie crust)
Instructions:
1. Cream base – In a large bowl, beat the cream cheese and powdered sugar until smooth.
2. Add peanut butter & chocolate syrup – Mix in the peanut butter and Hershey’s syrup until creamy and well blended.
3. Fold in whipped topping – Gently fold in the Cool Whip until fluffy and smooth.
4. Add candy inside – Stir in about half of the crushed Butterfingers and half of the chopped Hershey’s pieces.
5. Fill crust – Spread mixture evenly into the prepared crust.
6. Add another layer of whipped cream
7. Top it off – Sprinkle the remaining Butterfinger pieces and chopped Hershey’s over the top.
8. Chill – Refrigerate for at least 4 hours (or overnight) until set.
