Butterfinger Krispie Treats
These Butterfinger Krispie Treats are a deliciously crunchy twist on a classic favorite! Easy to make and perfect for any occasion.
Equipment
- Large saucepan
- Wooden Spoon
- 9x13 inch baking pan
- Parchment Paper
- Sharp Knife
Ingredients
- 4 tablespoons butter (57g), salted or unsalted
- 10 ounce mini marshmallows 1 bag
- 1 teaspoon vanilla extract
- 6 cups rice krispie cereal
- 2 cups chopped Butterfinger candy bars
Instructions
- Begin by melting the butter in a large saucepan over low heat, taking care not to burn it.
- Add the entire bag of mini marshmallows to the melted butter. Stir continuously until the marshmallows are fully melted and smooth, about 3-5 minutes.
- Remove the saucepan from heat and stir in the vanilla extract until combined.
- Gently fold in the rice krispie cereal until fully coated with the marshmallow mixture, being careful not to crush the cereal.
- Fold in the chopped Butterfinger candy bars evenly throughout the mixture.
- Transfer the mixture into a greased 9x13 inch baking pan and press down evenly using a spatula or lightly greased hands to compact the mixture.
- Allow the mixture to cool at room temperature for about 30 minutes until set, then cut into squares or rectangles with a sharp knife.
Notes
- Use parchment paper in the baking pan for easy removal of the treats.
- Try swapping Butterfinger bars with Snickers, Twix, or chocolate chips for fun variations.
- Store treats in an airtight container at room temperature for 3-5 days to maintain freshness.
- If treats are too sticky, add more cereal or let them cool longer before cutting.
- Rewarm hardened treats in the microwave for a few seconds to soften before serving.