Butterfinger tart
Instructions:
- 1 (9-inch) unbaked pie crust
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup water
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 8 Butterfinger candy bars, chopped
- Whipped cream.
- In a mixing bowl, beat eggs lightly.
- Stir in water, sugar, flour and salt until well combined.
- Melt butter in a small saucepan over low heat.
- While still hot, stir butter into batter until well combined.
- Stir in 6 chopped Butterfinger bars.
- Refrigerate for 8 hours
- Preheat oven to 325 degrees F.
- Pour chilled mixture into unbaked pie shell and bake in preheated oven for 45 minutes.
- Tart will be quite loose. Refrigerate for at least 12 hours.
- Serve garnished with whipped cream and 2 remaining chopped Butterfinger bars, if desired.
- Enjoy Butterfinger tart!