Our Butterfinger Rice Krispie Treats are tasty-delish rice krispies made with a combination of peanut butter, marshmallow, and chopped Butterfinger!
On top is a layer of milk chocolate drizzles and more Butterfinger candy bits! This recipe is basically what one calls 'a naughty lil' pleasure'.
We have two very major American treats in this winning combination.
Did someone mention Butterfinger and Rice Krispies in the same sentence? Well, all I know is..."Nobody better lay a finger on my Butterfinger Rice Krispie Treats!" That's what Bart Simpson
As you know, Butterfinger
Rice Krispies & Butterfinger Trivia!
- The recipe for Rice Krispies Treats was listed on the side of the cereal box for the first time in 1941. Malitta Jensen and Mildred Day, who worked for Kellogg's, created the first Rice Krispies Treats in 1939. Rice Krispies rock! Could you imagine life without them?
- Can you guess what was lost in 1981, after Nabisco acquired the Curtiss Candy Company that invented Butterfinger? -----> The recipe! Whoa!! Thankfully, similar recipes were developed by Nabisco to keep the public happy and sales up. Thank goodness!
- These treats are the most incredible, alluring, dessert treats I've ever eaten. They will keep calling your name to indulge, indulge, indulge! So, you've been warned ahead of time, once you've taken a bite. You won't S T O P.
Ingredients You Need for Butterfinger Rice Krispies
- butter
- mini marshmallows
- peanut butter
- rice krispies
- milk chocolate chips
- 2 Butterfinger Candy Bars, chopped
How to Make Butterfinger Treats!
- Line an 8x8 baking pan with parchment paper or spray with non-stick cooking spray, set aside.
- Melt butter over low heat so it does not burn. Once the butter is melted add in the mini-marshmallows.
- Stir the marshmallows until they start to melt. Add in peanut butter and continually stir so they do not burn.
- Once the peanut butter and marshmallow are melted together remove the pan from the heat and stir in rice krispies and ½ of the chopped Butterfinger candy bar and mix together.
- Pour the mix into baking pan and press down until the mix is compacted together, without over-compacting.
- Melt milk chocolate and pour into a pastry bag or ziplock bag-snip corner and drizzle chocolate on top or you can spread it on top with a spatula. Add remainder of Butterfinger candy bar on top.
- Another topping idea is to melt ⅔ cup milk chocolate chips and 1 tablespoon peanut butter together and spread or drizzle on top of bars.
- Once cooled, cut into bars.
Your crew will be happy with these decadent Butterfinger Rice Krispie Treats right in front of their face! Easy to make and great for parties or munchie snack time! Kids gonna love!!
Here's the recipe!
More Butterfinger Desserts & Rice Krispie Treats!
- Butterfinger Peanut Butter Fudge Dream Pie
- Butterfinger Truffles
- Snazzy Butterfinger Caramel Cookie Bars
- Caramel Peanut Butter Rice Krispies
- Butterfinger Peanut Butter Snack Cake
Butterfinger Rice Krispie Treats
Ingredients
- 4 tablespoons butter
- ⅓ cup creamy peanut butter
- 5 cups mini marshmallows
- 5 ½ cups Rice Krispies
- 2 Regular Sized Butterfinger Candy Bars or can use mini Butterfingers
- ½ cup milk chocolate chips melt more if you want more chocolate on top
Instructions
- Line an 8x8 baking pan with parchment paper or spray with non-stick cooking spray, set aside.
- Melt butter over low heat so it does not burn. Once the butter is melted add in the mini-marshmallows.
- Stir the marshmallows until they start to melt. Add in peanut butter and continually stir so they do not burn.
- Once the peanut butter and marshmallow are melted together remove the pan from the heat and stir in rice krispies and ½ of the chopped Butterfinger candy bar and mix together.
- Pour the mix into baking pan and press down until the mix is compacted together, without over-compacting.
- Melt milk chocolate and pour into a pastry bag or ziplock bag-snip corner and drizzle chocolate on top of rice krispies or spread it with a spatula to cover the rice krispies. Sprinkle remainder of chopped Butterfinger candy bar on top.
- Once cooled, cut into bars.
- Store leftovers in sealed ziplock or storage container for up to 5 days.
Notes
- Another topping idea for more chocolate on top: Melt ⅔ cup milk chocolate chips and 1 tablespoon peanut butter together in the microwave and spread or drizzle on top of bars.
Sherry says
If doubling the recipe and I only have large marshmallows, how many oz. of marshmallows do I need?
ChocolaTess says
8 ounces or 32 large marshmallows is the conversion. Hope that helps Sherry! Enjoy!
Beth Powell says
Could you do te chocolate drizzle, butter finer sprinkle then additional chocolate all before you cut the squares? Seems like it would be easier it there could be issues that aren't coming to mind. Thanks!
ChocolaTess says
Beth, yes you can do it that way. I've done it both ways. Enjoy!
Donna Sharp says
This sounds divine! Butterfinger and Clark Bars were my favorite candy bars growing up! ? My question to you Chocola Tess is have you ever doubled the batch to a 13×9in. baking dish? And if so, did it all come together as well as the single/smaller batch?
Thank you for your time! ?
P.S. My email is in lower case letters. For some reason it won't let me adjust the case.
ChocolaTess says
No but you can and it should be fine to do that Donna! These are super yummy! Clark bars are awesome too! I hope you enjoy them and thank you for commenting!!
Carissa says
I am interested in making this. However, looking at the recipe I came up with a question. Where exactly does the 1 teaspoon shortening come in? I don't see it mentioned anywhere in the steps.
ChocolaTess says
Carissa, it's Step #10. Hope that helps and enjoy!! They are soo good!