Desserts
This Butterfinger Rice Krispie treats recipe delivers the perfect balance of crispy Rice Krispies, gooey marshmallow, and rich Butterfinger chunks in every bite. The secret lies in melting butter and marshmallows together until smooth, then folding in the cereal and chopped candy bars for that signature texture.
I've perfected this recipe over years of baking, ensuring the treats stay tender yet hold their shape—no crumbly mess here.
The result is a nutty-caramel masterpiece with clusters of crispy edges and melty centers, all tied together by the iconic Butterfinger flavor. Whether you're making these for a party, potluck, or just a sweet craving, this one-bowl method keeps prep simple while delivering restaurant-quality taste. Let's get baking!
Ingredients for butterfinger rice krispie treats
Six ingredients, one bowl, and a crowd-pleasing treat with perfect nutty-caramel balance.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cut into tablespoons for even melting |
| Mini Marshmallows 🍫 | 6 cups | Regular marshmallows work too |
| Rice Krispies Cereal 🍞 | 6 cups | Original flavor preferred |
| Butterfinger Candy Bars 🍫 | 4 whole | Chopped into bite-sized pieces |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla for best flavor |
| Sea Salt 🧂 | ¼ tsp | For sprinkling on top |
| Vegetable Oil 🫒 | 1 tbsp | For greasing pan |
| Granulated Sugar 🍚 | 1 tbsp | Optional for extra sweetness |
The Butterfinger bars are the star—Reese's or Nestlé are reliable brands—but any chocolatey candy works. Grab the full-size bars for fewer pieces to chop. Marshmallows? Joy of Cooking brand melts smoother than store brands. Butter matters too—unsalted is best since we're adding salt later. If you're short on time, pre-chop the candy bars while the butter melts. The vanilla extract? Pure, not imitation—it makes a difference in flavor depth.
No Butterfingers? Reese's cups or Snickers chunks work in a pinch, but the peanut butter flavor is key. Marshmallows too small? Pulse them briefly in a food processor to even out sizes. The cereal can be any crispy variety—Cocoa Puffs add chocolate flavor. For extra richness, swap 1 cup of marshmallows for white chocolate chips. The sugar is optional, but worth it if you love sweeter treats. And that sea salt? Flaky Maldon is perfect, but any fine sea salt works.
Line your pan with parchment paper for easy removal—no sticking, no stress. These keep at room temperature for 3-4 days in an airtight container, though they won't last that long. For longer storage, wrap individually in parchment and freeze for up to 3 months. The flavor actually improves overnight as the marshmallow softens. Perfect for making ahead for parties!
Why You'll Love This Recipe
- No-Fail Simplicity: I swear, this is the kind of recipe where you can melt butter, dump in cereal, and still end up with something magical. The only measuring you’ll do is eyeballing the Butterfingers—no scales, no stress, just pure ease.
- Peanut Butter Bliss: That first bite? Crunchy Rice Krispies, gooey marshmallows, and chunks of Butterfinger melting into creamy peanut butter heaven. Honestly, I’ve made Rice Krispie treats before, but this takes it to another level—like dessert-level.
- Party in a Box: These are my go-to for game day, potlucks, or even just a lazy Sunday snack. No one will guess how little effort went into them, and they disappear faster than my willpower when I’m hungry.
- Budget Magic: You’re basically making gourmet dessert for pennies. Butterfingers and marshmallows stretch far, and the ingredients won’t break the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for Butterfinger Rice Krispie treats
A single-bowl method that delivers gooey, nutty, caramel-rich treats with minimal cleanup.
Melt Butter and Prepare the Pan
Cut the 0.5 cup unsalted butter into 10 equal tablespoons for even melting. Place these in a large microwave-safe bowl and microwave for 30 seconds on high. Stir, then microwave another 30 seconds until completely melted and smooth. If using the 1 tablespoon granulated sugar, sprinkle it over the melted butter and stir until dissolved.
While the butter melts, lightly grease an 8x8-inch baking pan with the 1 tablespoon vegetable oil. Use a paper towel to wipe any excess oil from the pan—this ensures the treats release cleanly. Line the pan with parchment paper, leaving an overhang on two sides for easy removal later. I like to press the paper into the corners to prevent sticking.
Add Marshmallows and Butterfingers
Once the butter is fully melted, add the 6 cups mini marshmallows and the 1 teaspoon vanilla extract. Stir gently but thoroughly with a wooden spoon until all marshmallows are melted and the mixture is smooth. If any marshmallows remain unmelted, microwave in 10-second bursts until fully incorporated.
Remove the 4 whole Butterfinger candy bars from their wrappers and chop them into ¼-inch bite-sized pieces using a sharp knife. Fold these into the marshmallow mixture, ensuring even distribution. The Butterfingers should be fully coated but still visible throughout the treats. Work quickly—marshmallow mixtures set fast once combined.
Combine with Rice Krispies
Add the 6 cups Rice Krispies Cereal to the marshmallow-Butterfinger mixture and stir vigorously with a wooden spoon. The cereal will absorb the liquid immediately, so work in 1-cup increments to ensure even coating. Press the mixture firmly into the prepared pan, using the back of the spoon to create an even, compact layer. This step is crucial for preventing crumbly treats.
Smooth the top with the spoon, then sprinkle the 0.25 teaspoon sea salt evenly over the surface. The salt enhances the caramelized Butterfinger flavor and adds a satisfying contrast. Let the treats sit in the pan for 10 minutes at room temperature to firm up slightly before cutting.
Cool and Cut for Perfect Squares
Transfer the pan to the refrigerator and chill for 15-20 minutes until the treats are firm enough to cut. This cooling step ensures clean slices without crumbling. Use the parchment overhang to lift the treats out of the pan, then place them on a cutting board.
Cut the treats into 1-inch squares using a sharp knife or pizza cutter. For cleaner edges, dip the knife in hot water between cuts. Store any leftovers in an airtight container at room temperature for up to 5 days, though they rarely last that long.
Pro Tips For Making Butterfinger Rice Krispie Treats
- Melt Butter Slowly: I learned this the hard way—dumping cold butter into a pot and walking away only to return to a greasy, uneven mess. Instead, melt the butter over medium-low heat, stirring constantly until it’s fully liquid and just starting to foam. This keeps it from burning before the marshmallows even hit the pan.
- Chop Butterfingers Small: Skip the lazy chop—big chunks of Butterfinger mean uneven texture and bites where the cereal stays dry. Roughly chop the candy bars into pea-sized pieces (or pulse in a food processor for 3 seconds) so every bite has that rich, gooey flavor evenly distributed.
- Work Fast After Mixing: The second those marshmallows hit the butter, time’s up. Stir in the Rice Krispies and Butterfinger immediately, then press into the pan while the mixture is still warm and sticky. Let it cool too long, and you’ll end up with a crumbly, sad pile instead of that perfect, fudgy hold.
- Toast Cereal Lightly First: This isn’t the prettiest method, but it’s the tastiest: Spread half the Rice Krispies on a baking sheet and toast in a 300°F oven for 5–7 minutes until just golden. Mix them back in with the rest—they add a subtle crunch that cuts through the marshmallow goo and makes every bite better.
Best sauces and condiments for this recipe
Caramel Drizzle
Elevate your treats with a homemade caramel drizzle—simmer ½ cup granulated sugar and ¼ cup heavy cream until golden, then drizzle over the cooled treats. I use a candy thermometer to hit 240°F for perfect consistency. For extra richness, add 1 tablespoon butter at the end. 🍬
Peanut Butter Swirl
Add a peanut butter swirl by mixing ½ cup creamy peanut butter with 1 tablespoon honey and spooning dollops onto the marshmallow mixture before adding the Rice Krispies. Swirl gently with a knife for marbled effect. This enhances the Butterfinger’s peanut flavor and adds texture. 🥜
Chocolate Ganache
Dip the bottoms of the treats in dark chocolate ganache for a decadent finish. Melt ½ cup dark chocolate chips with ¼ cup heavy cream over a double boiler, then dip each treat halfway.
Let set on parchment paper for 10 minutes before serving. I love using Ghirardelli 60% cacao for depth. 🍫
Salted Caramel Topping
Create a salted caramel topping by melting ½ cup caramel sauce with 1 tablespoon butter and drizzling over the treats. Sprinkle with flaky sea salt (like Maldon) while still warm. This balances the sweetness and adds a gourmet touch. 🧂
Caramelized Banana
For a fruity twist, top with caramelized banana slices. Sauté 2 sliced bananas in 1 tablespoon butter until soft, then place on top. The natural sweetness pairs perfectly with the Butterfinger’s peanut-caramel flavor. 🍌
White Chocolate Drizzle
Melt ½ cup white chocolate chips with 1 teaspoon coconut oil for a smooth drizzle. Use a fork to create a marbled effect over the treats. The creamy white chocolate contrasts beautifully with the rich Butterfinger chunks. ✨
Nutrition facts
Frequently asked questions
Can I use regular marshmallows instead of mini marshmallows?
Yes, but you'll need to adjust the quantity. Use 4 cups of regular marshmallows instead of 6 cups of mini marshmallows to maintain the same volume. Mini marshmallows melt more evenly and create a creamier texture, but regular marshmallows work in a pinch. Just be sure to chop them slightly before adding to the butter mixture for faster melting.
Why did my Butterfinger Rice Krispie treats turn out crumbly? Crumbly treats usually happen when the marshmallow mixture cools too quickly or isn't pressed firmly into the pan.
Can I make these treats ahead of time?
These treats actually taste better the next day as the marshmallow softens slightly. Store them in an airtight container at room temperature for up to 5 days. For longer storage, wrap individual treats in parchment paper and freeze for up to 3 months. Let them sit at room temperature for 10 minutes before serving to restore the gooey texture.
What's the best way to chop Butterfinger bars for even pieces?
Use a sharp knife and cut each Butterfinger bar into ¼-inch cubes for consistent texture. For faster chopping, place the candy bar in the freezer for 10 minutes first—it'll be easier to slice. If you're short on time, pulse the chopped candy in a food processor for 3-5 seconds to create uniform pieces. Just don't over-process or the candy will melt!
Can I substitute Butterfinger bars with another candy?
Yes, but the flavor will change. For a similar peanut butter taste, try Reese's cups or Snickers chunks. For a chocolate-only version, use chocolate chips or M&M's. The key is to use about 1.5 cups of chopped candy to match the Butterfinger quantity. If using a different candy, taste the mixture before adding the cereal to adjust sweetness.