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!
2Regular SizedButterfinger Candy Barsor can use mini Butterfingers
½ cupmilk chocolate chipsmelt 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 1/2 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 2/3 cup milk chocolate chips and 1 tablespoon peanut butter together in the microwave and spread or drizzle on top of bars.