Butterfinger Butterscotch Krispies Treats

by Jillian
Ooey gooey Butterfinger rice krispies treats topped with a peanut buttery butterscotch layer loaded with peanuts, marshmallows, and Nutter Butter cookies!

Ooey gooey Butterfinger rice krispies treats topped with a peanut buttery butterscotch layer loaded with peanuts, marshmallows, and Nutter Butter cookies!

Happy 1st of November, everyone! Hopefully you all had a Happy Halloween!

Although my house has averaged about 2 or 3 trick-or-treaters max every single year for the past decade, I can never be too sure about how many trick-or-treaters might show up. Thus, being the Butterfinger lover that I am, I might have gone a LITTLE overboard on the number of fun size bags I picked up this year…

Sure, I could’ve just gobbled those Butterfinger bars up during a daylong binge-watching sesh’ of Saved By The Bell, but then I thought of something better…

These Butterfinger Butterscotch Krispies Treats are absolutely brimming with scrumptiousness! The bottom layer is an ultra gooey, buttery layer of rice krispies treats CHOCK full of chocolatey, peanuty Butterfinger bits…

…and the top layer is the most addictive peanut buttery butterscotchy mixture loaded with Nutter Butter cookies, peanuts, and marshmallows. Seriously guys, this stuff is BEYOND lethal.

What makes this treat even better is the fact that it’s super easy to throw together and requires no baking whatsoever. And with the amount of baking most of us do this time of year, I’m sure most of you could use a simple no-bake recipe right about now.

Starting with the Butterfinger rice krispies layer, you’ll combine some crispy rice cereal and a HEFTY amount of chopped Butterfinger bars. I originally started with a cup of chopped Butterfingers. However, the cereal to Butterfinger ratio wasn’t quite to my liking, so I dumped in an extra 1/3 cup. Of course, if I allowed my inner fat kid to takeover, I could’ve EASILY added another full cup…

Aside from the yummy bits of Butterfingers throughout, what makes these rice krispies treats EXTRAordinary is the fact that the butter isn’t just melted…it’s BROWNED. Because in my opinion, if you’re going to melt the butter anyway, why not cook it just a bit longer to add those deliciously toasty, slightly nutty specks of flavor? It’s kind of a no-brainer, right?

Once your butter is beautifully browned, stir in the marshmallows until the mixture is mostly smooth, yet a little lumpy. The lumps of marshmallow actually add to the gooey factor of the rice krispies treats, so don’t worry about getting the mixture completely smooth.

After you combine the marshmallow mixture with the cereal mixture, the whole thing is dumped into a 9×13-inch pan. Press the mixture down into an even layer, but try not to pack it too tightly. The tighter you pack rice krispies, the tougher they are. The key is to drop clumps of the mixture evenly throughout the pan, then use buttered hands to gently push those clumps together into an even layer.

The second layer of business is even easier, if you can believe it. All you have to do is place the peanut butter and butterscotch chips in a large microwave-safe bowl, and heat in the microwave until melted. I recommend removing the bowl every 30-seconds and stirring to ensure even heating and to prevent the butterscotch chips from possibly burning.

Once the peanut buttery butterscotch mixture is nice and smooth, stir in the peanuts, marshmallows, and chopped Nutter Butter cookies. Pour this heavenly mixture on top of the Butterfinger krispies and smooth it out into an even layer. Now it’s time for the hard part…waiting for the treats to firm up in the refrigerator.

Without a doubt, these Butterfinger Butterscotch Krispies Treats were deeeeeeelectible! Seriously, how is it that something so simple to make is also so decadently dreamy?? And with the holidays coming up, these would be the perfect addition to include in your holiday cookie trays. If your friends and family are anything like mine, I can pretty much guarantee that they’ll be absolutely fawning over these!

Ooey gooey Butterfinger rice krispies treats topped with a peanut buttery butterscotch layer loaded with peanuts, marshmallows, and Nutter Butter cookies!

Butterfinger Butterscotch Krispies Treats

Ooey gooey Butterfinger rice krispies treats topped with a peanut buttery butterscotch layer loaded with peanuts, marshmallows, and Nutter Butter cookies!
Prep Time 1 hour
Refrigeration Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 24 Pieces

Ingredients
  

Butterfinger Krispies Layer:

  • 5 ½ cup crisp rice cereal
  • 1 ⅓ cup crushed Butterfinger candy bars (about 9 fun size bars)
  • ½ cup salted butter
  • 12 ounces marshmallows

Butterscotch Layer:

  • 1 ½ cup butterscotch chips
  • 1 cup peanut butter
  • 1 cup peanuts
  • 1 ½ cup chopped Nutter Butter Cookies
  • 2 cups mini marshmallows

Instructions
 

Make Butterfinger Krispies Layer:

  • Line a 9x13-inch pan with parchment paper, leaving extra overhang on the sides for easy removal. Spray with nonstick cooking spray.
  • In a large mixing bowl combine the cereal and crushed Butterfingers.
  • In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.
  • Once browned and nutty, turn off the heat and stir in the marshmallows. If the mixture is still too lumpy, turn the heat back on to low and stir until almost smooth. A few lumps are ok!
  • Pour the melted mixture over the cereal and stir until evenly coated. Use buttered hands to press rice krispies evenly into the prepared pan.

Make the Butterscotch Layer:

  • Pour the butterscotch chips and peanut butter into a large microwave-safe bowl. Heat in the microwave for one minute, remove and stir. Microwave in 30-second increments, stirring each time until the mixture is smooth.
  • Stir in the peanuts, cookies, and marshmallows until combined.
  • Pour butterscotch mixture on top of the Butterfinger Krispies and spread into an even layer. Refrigerate for 1 hour to allow the layers to set up.
  • Run  a knife along the sides of the pan to loosen treats. Using the parchment paper overhang, gently lift the entire slab out of the pan and onto a cutting board. Slice into squares, serve, and enjoy!
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