1 1/2 C Oreo crumbs
2 Tbsp sugar
6 Tbsp butter, melted
3 8 oz. cream cheese, divided
1/2 C sugar
2 Tbsp sour cream
2 tsp vanilla
3/4 C white chocolate chips
2 tsp shortening, divided
1 1/2 C Butterfinger candy, crushed, divided
1/2 C peanut butter chips
8 oz. Cool Whip
8-10 Butterfinger candy bars, garnish, optional
Preheat oven to 350 F degrees.
In a medium bowl, combine crumbs, 2 Tbsp sugar, and butter.
Place in bottoms of muffin cup liners.
In a separate bowl, beat 2 blocks cream cheese and 1/2 C sugar, until combined.
Add eggs, sour cream, and vanilla. Mix well.
In a microwavable bowl, combine white chocolate chips and 1 tsp shortening. Microwave for 30 seconds, stir, and microwave for an addition 30 seconds, if not fully melted. Stir well.
Fold in 1/2 Butterfinger candy, until combined.
Fill muffin cups half way with Butterfinger mixture.
Bake for 18-22 minutes.
In a small bowl, combine peanut butter chips and 1 tsp shortening.
Microwave for 30 seconds, stir, and microwave for an addition 30 seconds, if not fully melted. Stir well.
In a medium bowl, beat remaining cream cheese and melted peanut butter chips mixture until combined.
Stir in Cool Whip, until combined.
Top off muffin cups with cream cheese/Cool Whip mixture.
Sprinkle with remaining Butterfinger crumbs.
Top with a piece of Butterfinger candy bar, if desired.