Butterfinger Dip with Chocolate Covered Potato Chips
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Butterfinger Dip with Chocolate Covered Potato Chips a fun and delicious way to enjoy your favorite candy. It just takes minutes to make. Enjoy it with a sweet and salty combo of Chocolate Covered Potato Chips.
This recipe is great for parties, portlucks, and tailgating before your favorite team plays. It’s always a favorite and the first to be eaten.
Butterfinger Dip with Chocolate Covered Potato Chips
This Butterfinger Dip with Chocolate Covered Potato Chips takes less than 5 minutes to make.
You can serve it with chocolate-covered potato chips for the ultimate in decadence. This dip is also good with shortbread cookies, chocolate-covered graham crackers, and chocolate pretzels. Another option for dippers is fruit. I especially like green apples with this dip.
Ingredients for your Butterfinger Dip
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
Dip
- 8- ounces cream cheese at room temperature
- 4- ounces marshmallow cream
- 8- ounces Cool Whip this can be left out for a richer, creamier dip
- 10 fun size Butterfinger candy bars crushed
Chips
- 7 and 3/4 ounce Wavy Lay’s potato chips or Ruffle’s
- 12- ounce Wilton Dark Chocolate Candy melts see post above for substitutions
Chocolate Covered Potato Chips
- If you aren’t familiar with melting and dipping chocolate, I recommend you read this post, How to Melt Chocolate.
- I recommend Wilton Candy Melts or Ghirardelli Chocolate Dark Melting Wafers
- Wavy Lay’s or Ruffles are recommended because they’re thicker and sturdier.
You may like the dessert dips below. Click the photo for the recipe. Or, you may enjoy Chocolate Chip Dessert Dip and S’mores Dip. You can also find great recipes at Recipe Index
Butterfinger Dip with Chocolate Covered Potato Chips
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Save To Your Recipe BoxIngredients
Dip
- 8- ounces cream cheese at room temperature
- 4- ounces marshmallow cream
- 8- ounces Cool Whip this can be left out for a richer, creamier dip
- 10 fun size Butterfinger candy bars crushed
Chips
- 7 and 3/4 ounce Wavy Lay’s potato chips or Ruffle’s
- 12- ounce Wilton Dark Chocolate Candy melts see post above for substitutions
Instructions
Dip
- In the bowl of a stand mixer, beat together cream cheese and marshmallow cream until smooth.
- Fold in Cool Whip and candy bars. Store in an airtight container and refrigerate until ready to serve.
- Serve with chocolate covered potato chips, graham crackers, animal crackers, or vanilla wafers.
Chips
- Melt chocolate. Dip 1/3 to 1/2 of the potato chip in the melted chocolate. Place on parchment paper or waxed paper to dry.
- Serve with Butterfinger dip. Also good served with Peanut Butter Dip.
- Store in an airtight container.
Nutrition