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
Nutrition Facts : ServingSize 1 g, Calories 233 kcal, Carbohydrate 35 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 8 mg, Sodium 135 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 4 g
BUTTERFINGER RICE KRISPY TREATS
Found this recipe on a sight called "Incredible Recipes"...my new favorite sight besides JAP. These look so good. I love Butterfingers!!
Provided by Kimi Gaines
Categories Other Desserts
Time 20m
Number Of Ingredients 9
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******
CLASSIC CRISPY RICE TREATS
Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield Makes 24 cereal treats
Number Of Ingredients 7
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.
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