Butterfinger Rice Krispie Treats Recipes

BUTTERFINGER RICE KRISPIE TREATS

Steps:

• 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.

BUTTERFINGER RICE KRISPY TREATS

Steps:

• 1. Lightly grease a 13x9 inch baking dish.
• 2. Melt the candy corn in the microwave in thirty second intervals. Once melted stir in peanut butter.
• 3. In large pot over low heat, melt the butter. Add marshmallows, stirring until completely melted. Stir in candy corn and peanut butter mixture. Add salt.
• 4. Gently fold in Rice Krispy's. When the cereal is completely coated, transfer mixture into prepared dish.
• 5. Melt the chocolate & vegetable oil in the microwave in thirty second intervals. Spread the mixture over the top of the Rice Krispy treats. Sprinkle with crushed candy bar over the chocolate
• 6. ******If using salted butter do not add salt******

BUTTERFINGER RICE KRISPIE TREATS RECIPE

Steps:

• 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.

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.