Name: Butterfinger Rice Krispie Treats Recipe
Prep time: 30 min
Total time: 30 min
Ingredients: 6 cups Rice Krispies Cereal; 4 Tablespoons butter; ½ cup peanut butter (creamy); 10 ounces miniature marshmallows (1 bag); 16 fun size butterfinger candy bars; 1 cup milk chocolate chips; 2 teaspoon vegetable oil

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We grew up making the classic rice krispies treats. They are simple and come together in no time at all. We loved eating them for after school treats. We decided to jazz them up a little with peanut butter and Butterfinger candy bars. It’s the perfect combo for this delicious no bake dessert.

These delicious Butterfinger Rice Krispie Treats came about because of leftover Halloween candy one year. You can purchase snack size Butterfingers all year round. After one bite of these Butterfinger Rice Krispies treats, there may be no going back! You’ll be hooked.

A box of Rice Krispies, a bag of Jet-Puffed marshmallows, a jar of Jif peanut butter, a pack of Toll House chocolate chips, a stick of butter, and several wrapped Butterfinger candies.

Recipe Ingredient Notes

No fancy ingredients needed when making these delicious Butterfinger Rice Krispie treats. They come together so fast. You’ll love licking out the pan as you go!

Rice Krispies Cereal
Butter
Creamy Peanut Butter
Miniature Marshmallows
Fun-size Butterfinger Candy
Milk Chocolate Chips
Vegetable Oil

Equipment Used

9 x 13 inch baking dish – a great glass dish for making desserts and cakes.
Saucepan – A heavy duty saucepan that comes with a glass lid.
Chopping Knife – This knife is great for chopping and has a smooth rocking motion.

A saucepan with smooth, light brown caramel sauce being stirred with a wooden spoon.

A close-up view of a glass baking dish filled with chocolate-covered crispy rice cereal bars topped with crushed wafer pieces.

How to Make Butterfinger Rice Krispie Treats

Spray a 9 x 13 inch baking pan with non stick cooking spray.
Place cereal in a big mixing bowl.
In a large saucepan melt the butter and peanut butter together over medium heat.
Add the marshmallows and stir until melted.
Pour the mixture over the cereal in the big bowl.
Stir in the chopped Butterfinger pieces (reserving 1/2 cup to sprinkle over top of bars)
Press into the prepared 9 x 13 inch pan and spread around evenly. Let cool.
Heat the chocolate chips and oil in a glass bowl in the microwave until melted and smooth.
Spoon over the cooled Rice Krispie Treats. Sprinkle remaining crumbled Butterfinger pieces over the top.
Let them set up for about 20 minutes, then slice and serve.

Two stacked, square-shaped rice crispy treats topped with crumbled toffee bits, with additional treats blurred in the background.

Recipe Modifications

You can modify this recipe by using other types of candy. With chocolate candy, remember it will melt slightly when you add it to the warm marshmallow-cereal mixture. Other candy you can use include the following: Snicker’s bars (cut into pieces), Reese’s Peanut Butter Cups (cut into pieces), M&M’s, Kit Cats (broken into pieces), 100 Grand (roughly chopped), and Twix Bars (cut into pieces).

Explore More Delicious Halloween Desserts

A close-up of three slices of dessert bars with a crumbly base, a chocolate topping, and bits of crushed candy pieces.

Butterfinger Rice Krispie Treats Recipe

5 from 8 votes

If you love Butterfinger candy bars, this will be your new favorite no bake dessert.

24 servings

Prep Time 30

Cook Time 0

Total Time 30

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Ingredients

▢ 6 cups Rice Krispies Cereal
▢ 4 Tablespoons butter
▢ ½ cup peanut butter (creamy)
▢ 10 ounces miniature marshmallows, 1 bag
▢ 16 fun size butterfinger candy bars
▢ 1 cup milk chocolate chips
▢ 2 teaspoon vegetable oil

Equipment

Instructions

Spray a 9 x 13 inch pan with non stick cooking spray.
Place cereal in a large mixing bowl.
In a large saucepan melt the butter and peanut butter together over medium heat.
Add the marshmallows and stir until melted.
Pour the mixture over the cereal in the big bowl.
Fold in the Butterfinger pieces (reserving 1/2 cup to sprinkle over the top of bars).
Place into the prepared pan and press evenly over the entire pan. Let cool.
Heat the chocolate chips and oil in a glass bowl in the microwave until melted and smooth.
Spoon over the cooled Rice Krispie treats. Sprinkle the remaining Butterfingers over the top.
Let set up for about 20 minutes.
Slice and serve.

Notes

Nutrition

Calories: 323 kcal · Carbohydrates: 49 g · Protein: 4 g · Fat: 14 g · Saturated Fat: 7 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 6 mg · Sodium: 181 mg · Potassium: 133 mg · Fiber: 1 g · Sugar: 29 g · Vitamin A: 524 IU · Vitamin C: 4 mg · Calcium: 18 mg · Iron: 3 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Meghan says:

Oh my!
Chris E says:

If you have extra chocolate candy left from Halloween, put it in freezer bags and place in freezer. Less temptation if not readily available. I keep a candy jar, and when it runs low, I just restock from freezer.
Although this recipe sounds awesome!
Bethany says:

These look amazing! I will have to try it!
Crystal says:

Yummy!! My husband LOVES Rice Krispy Treats and butterfingers. I’m so going to make this for him!! Thanks.
Tammy Killough says:

OMG….I’m just gonna have to try these! Thanks so much for sharing! ~Tammy
Mandy says:

Oh do these look incredible! Thanks for linking them and all the other amazing things to my Totally Tasty Tuesdays 🙂
Julie says:

Yummy! These look fantastic! Thanks for sharing!
Debbie says:

We loved these and so did the neighbors.