Butterfinger Grape Salad Recipe
This one’s always a surprise hit when I make 'em—juicy grapes, creamy mix, and crushed Butterfingers for crunch on top!Here are my main tips!Make sure to dry the grapes really well after washing so the creamy layer doesn’t turn watery.The cream cheese needs to be completely softened or the mixture will turn out lumpy—let it sit at room temp at least an hour.Right before serving, I sprinkle the crushed Butterfinger on top so it stays crisp instead of melting into the mix.A light pinch of salt in the cream base pulls everything together and keeps it from leaning too sweet!
Servings: 8
Ingredients
- 2 cups Red Seedless Grapes
- 2 cups Green Seedless Grapes
- 8 oz. Cream Cheese softened
- 8 oz. Sour Cream
- 1/2 cup Sugar
- 4 bars Butterfinger Candy Bars crushed, 1.9 oz. each
Instructions
- Wash and dry your red and green grapes thoroughly.
- Separate any stems and discard any soft or wrinkled grapes.
- In a large mixing bowl, add cream cheese, sour cream, and sugar.
- Use a hand mixer or sturdy whisk to blend until completely smooth and creamy.
- Add the grapes into the creamy mixture.
- Gently fold the grapes in using a spatula, making sure every grape gets nicely coated.
- Crush your Butterfinger candy bars by placing them in a sealed zip-top bag and using a rolling pin or mallet.
- Try to get mostly small chunks but leave a few larger bites for texture!
- Fold about half of the crushed Butterfinger into the salad and reserve the rest.
- Once mixed, transfer the salad to your serving dish and top with the remaining Butterfinger pieces.
- Chill in the refrigerator for an hour before serving to let the flavors meld.
- Serve cold and enjoy every crunchy, creamy bite.