I bought WAY too much Halloween candy this year. I seriously have 5 bags leftover . . . and unfortunately, only 3 bags remain (when there is chocolate in the house, I just have no self-control!). One of the bags left was a bag of Butterfinger candy bars . . . and after searching the internet for something yummy to make with them, I came across a recipe for these rice krispie treats. I honestly thing that I will never go back to regular rice krispie treats! Chocolate, peanut butter, and Butterfingers all rolled into those gooey treats: HEAVEN!
Butterfinger Rice Krispie Treats Ingredients: 2 Tablespoons butter 1/2 cup creamy peanut butter 1 (10 oz) bag mini marshmallows 7 cups Rice Krispies cereal 16 “Fun Size” Butterfinger candy bars, chopped into chunks (or about 6 large candy bars) 1 cup milk chocolate chips 2 teaspoons shortening
Spray an 9×13-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 (I found that it was easiest to put all the ingredients into a large bowl instead of stirring it together in the saucepan). Stir in the Butterfingers (setting about 1/2 cup aside for the topping). Scrape the mixture into the prepared 9×13″ pan and press it evenly into the pan with clean hands. Let it cool.
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 the krispie treats, sprinkle with Butterfinger chunks and then drizzle more chocolate on top.