If you’re in the mood for a treat, sometimes you need to think about howmuch of a treat you want. Do you just want a cookie or do you want some cake? What if you want something in the middle?
That’s where the wonderful whoopie pie comes in. Yes, it’s kind of a strange name, but you can also call them black moons or BFO’s, shortfor “Big Fat Oreos.”
These names reference the classic chocolate cake and vanilla or white frosting. While those are great, this recipe hasa fantastic, peanut-buttery twist.
These whoopie pies use Butterfingers for a nutty, chocolatey addition that’s delicious without being overpowering. They’re a little lighter in flavor, too, than the rich and decadent Butterfinger cupcakes, but still a delicious treat.
They’re also fairly easy to make and are perfect as an afternoon treat or for a special occasion.
- 1 3/4 cup mini Butterfinger bars
- 1 box white cake mix
- 2 eggs
- 2 sticks butter, one melted, one solid
- 1/4 cup vegetable shortening
- 1/2 cup peanut butter
- 1/2 Tbsp. honey
- 1/2 tsp. vanilla
- 3 Tbsps. water
- 1 cup powdered sugar
- Place Butterfinger bars into a Ziplock bag and crush with a mallet until they're in small chunks. Divide into 1 cup and 3/4 cup amounts.
- In a bowl, combine cake mix, eggs, the melted stick of butter, and 1 cup of the crushed candy bars. Stir until evenly blended.
- Form into 1-inch balls and placed on greased baking sheet. Make sure you have an even number!
- Bake 9 minutes at 350 F.
- Remove from oven and let cool for about 2 minutes.
- In a separate bowl, combine the solid butter, shortening, peanut butter, honey, vanilla, and water.
- Slowly add in powdered sugar to the frosting.
- Gently fold the 3/4 cup crushed candy bars into the frosting.
- Spoon frosting onto the flat side of the cookies and place another on top to create a sandwich.
- Serve and enjoy!