Instructions

• Line a 9×13-inch pan with foil and spray the foil well with cooking spray (foil is optional but makes removal easier). Set the pan aside.
• Measure 6 cups rice krispie cereal into a large bowl and set aside. Measure 2 cups chopped Butterfinger candy bars (chop as needed) and set aside.
• In a large microwave-safe bowl combine 4 tablespoons (57 g) butter and the entire 10-ounce bag of mini marshmallows.
• Microwave the butter and marshmallows on 50% power in 1-minute increments, stirring after each increment, until fully melted and smooth — about 2–3 minutes in an 1100W microwave (your time/power may vary).
• Immediately stir 1 teaspoon vanilla extract into the melted marshmallow mixture.
• Add the measured cereal and the 2 cups chopped Butterfinger pieces to the marshmallow mixture. Stir quickly and thoroughly until the cereal and candy are evenly coated.
• Pour the mixture into the prepared pan. Spray your hands lightly with cooking spray and carefully press the mixture evenly and firmly into the pan to compact (the mixture will be hot).
• Allow the bars to cool and set at room temperature until firm. Lift from the pan using the foil (if used) and cut into squares before serving.