Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter
  • 1/3 cup creamy peanut butter
  • 5 cups mini marshmallows
  • 5 1/2 cups Rice Krispies
  • 2 Regular Sized Butterfinger Candy Bars (or can use mini Butterfingers)
  • 1/2 cup milk chocolate chips (melt more if you want more chocolate on top)

Instruction

  • Line an 8x8 baking pan with parchment paper or spray with non-stick cooking spray, set aside.
  • Melt butter over low heat so it does not burn. Once the butter is melted add in the mini-marshmallows.
  • Stir the marshmallows until they start to melt. Add in peanut butter and continually stir so they do not burn.
  • Once the peanut butter and marshmallow are melted together remove the pan from the heat and stir in rice krispies and 1/2 of the chopped Butterfinger candy bar and mix together.
  • Pour the mix into baking pan and press down until the mix is compacted together, without over-compacting.
  • Melt milk chocolate and pour into a pastry bag or ziplock bag-snip corner and drizzle chocolate on top of rice krispies or spread it with a spatula to cover the rice krispies. Sprinkle remainder of chopped Butterfinger candy bar on top.
  • Once cooled, cut into bars.
  • Store leftovers in sealed ziplock or storage container for up to 5 days.