Chocolate Covered Butterfinger Churros By britneybreaksbread

How to make it

1. In a saucepan over medium low heat, gently whisk together milk, water, sugar, and butter until butter melts. Bring to a boil. Reduce heat to low and add vanilla extract and flour.
2. Fold together until a dough forms and there are no more patches of flour in the dough.
3. Remove from heat. Set aside and allow it to cool for 10 minutes.
4. Once dough has cooled, add to a stand mixer with the whisk attachment. Whisk in each egg, one at a time at medium low speed. Dough may temporarily break apart but will come back together. Once the second egg is fully incorporated into dough, fold in 1/2 c
5. Heat oil in a large pot, filling the pot with at least 3-4 inches of oil. Oil temperature should be around 340-360 degrees F.
6. Add dough to a piping bag with desired piping tip, recommended 1/1” star tip, but any will do.
7. Pipe dough into the oil, cutting each churro at desired length.
8. Cook for 5-6 minutes, until golden.
9. Remove from oil and set aside on a cooling rack or paper towel.
10. Melt chocolate according to package instructions. Dip churros into chocolate and cover with remaining Butterfinger Bits.