Butterfinger Rice Kripsie Treats

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
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.
Store in a covered container.   

Recipe adapted from Recipe Girl.

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