Print Recipe

Butterscotch Finger Bars



  • 8 ounces semisweet chocolate
  • 1/4 cup melted margarine
  • 1 cup chocolate cookie crumbs
  • 1 cup milk
  • 1/4 cup crunchy peanut butter
  • 1 package (4 serving) butterscotch instant pudding
  • 8 ounces Cool Whip, thawed
  • 3/4 cup chopped peanut brittle
  • 3 tablespoons margarine


  1. Chop 4 squares chocolate and set aside.
  2. Mix melted margarine and cookie crumbs. Press into foil lined 9-inch square pan.
  3. Blend milk, peanut butter and pudding.
  4. Fold in Cool Whip, chopped chocolate and peanut brittle. Spread over cookie crumbs.
  5. Freeze until firm (about 4 hours).
  6. Melt remaining chocolate with 3 tablespoons margarine. Spread over pudding (will harden immediately).
  7. Lift from pan and cut into 18 bars.


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