28 butterfinger recipes

Coconut cookie nests in pastel colors with a chocolate egg in each. A macaroon-style Easter cookie with crisp edges, chewy centers, and room for candy eggs on top.

Make these delicious brownie cupcakes for your Easter party, not only kids will love them, but also grown-ups.

North Indian dahl palak: yellow split peas simmered with spinach, then finished with a sizzled tarka of butter, ginger, garlic, and garam masala. Vegetarian, gluten-free, weeknight-friendly.

Grasmere gingerbread: the famous Lake District gingerbread biscuit made with oatmeal, butter, ginger and golden syrup. Cross between a flapjack and a gingerbread, with origins in 1850s Cumbria.

Vegan ginger curry with tofu marinated in a blended peanut butter, ginger, and garlic sauce, then stir-fried with onion, peas, and soy milk. Topped with toasted almonds for crunch.

Broiled peanut chicken kabobs with crunchy peanut butter, ginger, lemon, and red pepper glaze on skewered chicken breast and onions. Served over rice.

Braided onion bread with three rolled strips filled with butter, finely chopped onions, garlic, paprika, sesame seeds, and grated cheese. A showstopping savory yeast loaf.

Sagh is a simple Indian spinach side cooked with butter, ginger, and a pinch of sugar. Wilted down and warming, it pairs with any curry or flatbread.

Sweet potato sticks glazed with honey, butter, ginger, and cardamom in a quick skillet toss. A warmly spiced side dish that pairs with holiday roasts or weeknight dinners.

A Boston Market copycat butternut squash whipped with brown sugar, honey, butter, ginger, and pumpkin pie spice until silky smooth. Roasted until caramelized, then mashed into the coziest fall side dish.

Mexican wedding cookies (polvorones) made with butter, finely chopped pecans, vanilla, and a hint of cinnamon, rolled in powdered sugar while still warm. Tender, crumbly, and melt-in-your-mouth.

Dill sandwich butter: a three-ingredient compound butter with softened unsalted butter, finely chopped fresh dill, and a pinch of salt. Spreads onto tea sandwiches, smoked salmon toast, or warm bread.