Butterfinger Rice Krispie Treats Food

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******

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

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.