Butterfinger Rice Krispy 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 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

BUTTERFINGER RICE KRISPIE TREATS

Steps:

• Spray an 8- x 8-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 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. cook's notes Don't plan to store these in the refrigerator or they will be too hard in texture to eat.

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******