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Butterfinger Rice Krispie Treats


You'll love this combination of chopped Butterfinger bars and Rice Krispie Treats together.

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Rate this recipe 4.6/5 (27 Votes)


  • 1 tablespoon salted butter
  • 1/4 cup creamy peanut butter
  • 28 large marshmallows or 3 1/2 cups mini marshmallows
  • 4 cups Rice Krispies
  • 8 pack (.65-ounce) Butterfinger candy bars (from your candy aisle or 5.2-ounces equivalent), chopped into chunks
  • 1/2 cup milk chocolate chips
  • 1 teaspoon shortening


Preparation time 15mins
Cooking time 55mins


Step 1

Spray an 8x8-inch pan with nonstick spray.

In a large saucepan, melt the butter and peanut butter together over medium heat. Add the marshmallows- stir until melted. Remove from heat and stir in the Rice Krispies. Stir in the Butterfingers (setting about 1/4 cup aside for the topping). Scrape the mixture into the prepare pan and press it evenly into the pan with clean hands. Let it cool.

Cut the Krispie Treats into nine equal pieces and move them to a platter. If you plan to eat them as they are, store them in a covered container. If you'd like to add the topping, continue with the directions.

Heat the chocolate chips and the shortening in a small glass bowl in the microwave (or in a small saucepan on the stove) until they are melted and smooth. Spoon the chocolate into a zip baggie, snip the corner and squeeze the chocolate into the corner. Drizzle chocolate onto each Krispie Treat, sprinkle with Butterfinger chunks and then drizzle more chocolate on top. Place the Krispie Treats in the refrigerator for 10-minutes-only to set the chocolate, then remove them from the refrigerator and store them in a covered container.


Don't plan to store these in the refrigerator or they will be too hard in texture to eat.

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