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.

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!