BUTTERFINGER RICE KRISPIE TREATS
Steps:
- Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
- Place Butterfingers into a plastic bag and crush with a rolling pin or mallet. They do not have to be completely crushed and can have larger pieces.
- In a large non-stick pot over medium heat melt the butter. Add marshmallows and stir until melted.
- Remove from heat and add the peanut butter, stirring constantly until it has melted and is thoroughly mixed.
- Mix in crushed Butterfingers.
- Add Rice Krispies and mix completely.
- Pour contents into the prepared pan and spread evenly with a greased rubber spatula.
- Allow bars to cool completely before cutting, about an hour
Nutrition Facts : ServingSize 1 g, Calories 233 kcal, Carbohydrate 35 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 8 mg, Sodium 135 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 4 g
BUTTERFINGER RICE KRISPIE TREATS
Super delicious Rice Krispie Treats with Butterfinger candy bars mixed in!
Provided by RecipeGirl.com
Categories Dessert
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 treat, Calories 300 kcal, Carbohydrate 48 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 171 mg, Fiber 1 g, Sugar 28 g
BUTTERFINGER RICE CRISPY TREATS
Provided by Lizzy Mae Early
Number Of Ingredients 6
Steps:
- 1. Butter a 9 X 13 inch pan (or line with parchment or foil...though I butter my foil too!)
- 2. Measure out Rice Crispy cereal and set aside.
- 3. Place marshmallows, peanut butter and vanilla extract in a large, microwave proof bowl. Microwave for 1 minute, remove and stir and continue to microwave until melted and smooth.
- 4. Add Rice Crispy cereal and gently fold in.
- 5. Dump into prepared pan and press until flat. (I butter my fingers so it doesn't stick to me.)
- 6. Peanut Butter Chocolate Ganache: Melt peanut butter and chocolate together in the microwave or over the stove top, stir until smooth. Pour over rice crispy layer.
- 7. Sprinkle Butterfinger pieces over ganache and let set (about 10 minutes).
- 8. Remove from pan and use a large knife to slice!
BUTTERSCOTCH RICE KRISPIES TREATS
Rice krispie treats with a hint of butterscotch makes these desserts more flavorful! I made this recipe up myself!
Provided by ShelleBelleSL
Categories Dessert
Time 30m
Yield 12 pieces
Number Of Ingredients 4
Steps:
- Before you start, lightly grease a 12 x 18 inch sheetcake pan and spatula, this will keep the marshmallows from sticking.
- Set a medium or large sized pot on the stove, and turn the stove on to medium - high.
- Add butter to the pot.
- Let the butter melt a little bit, just enough to cover the bottom of the pan so the marshmallows don't stick.
- Add marshmallows to the pot.
- Stir butter and marshmallows together in the pot with the spatula for about 3 minutes, you want to keep stirring constantly to make sure the mixture melts evenly and throughout.
- Add the butterscotch morsels and stir again for about another 2 minutes, or until the butter and marshmallows turn into a fluffy "goo", and the butterscotch is mixed evenly throughout.
- (These last few steps you will want to do very quickly, before the marshmallow mixture cools).
- Turn off the stove and mix the rice krispies into the marshmallow mixture.
- Add the mixture into the pan, and spread out evenly with the spatula.
- Let cool for about 20 minutes.
- Once cooled, with a knife, slice the rice krispie into small rectangles, about 2 x 3in, and ENJOY!
- For leftovers, keep the treats in the pan and cover the pan with saran wrap or foil.
Nutrition Facts : Calories 223.7, Fat 6.5, SaturatedFat 4.7, Cholesterol 7.6, Sodium 195.8, Carbohydrate 40.3, Fiber 0.1, Sugar 22.9, Protein 1.7
BUTTERFINGER RICE KRISPIE TREATS RECIPE
If you love Butterfinger candy bars, this will be your new favorite no bake dessert.
Provided by Camille Beckstrand
Categories Dessert
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 323 kcal, Carbohydrate 49 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 6 mg, Sodium 181 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 6 g, ServingSize 1 serving
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