Butterfinger Rice Krispie Treats Recipe: Nutty Chocolate Crunch in Every Bite

This Butterfinger Rice Krispie treats recipe delivers the perfect balance of crispy, nutty chocolate crunch and gooey marshmallow sweetness in every bite. The secret lies in melting the butter and marshmallows just right—creamy but not overcooked—before folding in crushed Butterfinger bars for that signature candy-infused flavor.

I've perfected this recipe over years of baking, ensuring the treats stay together without being too dense or falling apart.

What makes these treats special is the texture: crispy edges from the Rice Krispies, tender pockets of melted marshmallow, and bursts of rich Butterfinger flavor in every mouthful. The recipe is simple—just four main ingredients—but the technique ensures foolproof results every time.

Whether you're making them for a party, holiday gift, or just a nostalgic treat, they're always a hit. Let's get started!

Ingredients for butterfinger rice krispie treats

Four core ingredients, one perfect technique—crispy, gooey, nutty magic in every bite.

Butter matters here—use unsalted for perfect flavor balance, and cold cubes melt more evenly. Land O'Lakes or Plugrá are reliable choices, but any high-quality brand works. The Butterfinger bars should be crushed into fine pieces—a food processor makes this fast, but a rolling pin works too. For the marshmallows, Kraft Jet-Puffed is the classic, but mini marshmallows create smaller, more uniform treats. The Rice Krispies? Original flavor only—no chocolate or other varieties here. If you're feeling fancy, toast them lightly in a dry pan for extra crispiness.

No Butterfinger bars? Crushed Reese's or Snickers work in a pinch, though the flavor won't be identical. Substituting marshmallows for white chocolate chips or marshmallow fluff changes the texture dramatically—stick with the classic if you can. The optional heavy cream adds richness, but omit it if you prefer a lighter treat. For extra depth, swap half the sugar for light brown sugar. The vanilla extract is subtle but essential—Nielsen-Massey or McCormick are solid choices. If you're short on time, pre-crushed candy bars from the baking aisle save steps.

Prep ahead by crushing the candy bars and measuring all ingredients—this recipe moves fast. Line a 9x13-inch pan with foil, spray it well, and keep it handy. The treats firm up as they cool, but they're best served at room temperature. Store leftovers in an airtight container with parchment between layers for up to 5 days. For gifting, wrap individual squares in cellophane and tie with ribbon. These reheat beautifully—20 seconds in the microwave restores the gooey texture perfectly.

Step-by-step instructions for Butterfinger Rice Krispie treats

Here's the method for creating rich, nutty chocolate treats with perfect texture every time.

Line a 9x13-inch baking pan with the sheet of aluminum foil, spraying it lightly with nonstick cooking spray. Set aside. In a large microwave-safe bowl, combine the 0.5 cup unsalted butter, 0.25 cup granulated sugar, 0.5 tsp vanilla extract, and 0.25 tsp diamond crystal kosher salt. Microwave in 30-second intervals, stirring thoroughly between each interval, until the mixture is completely melted and smooth.

Add the 12 oz Butterfinger candy bars, crushed into fine pieces, and the 0.25 cup heavy cream (if using). Stir until the Butterfinger pieces are evenly distributed and the mixture reaches a thick, pourable consistency. Here's the thing—this step requires patience. If the mixture looks too thick, microwave it for an additional 10 seconds to loosen it. The goal is a smooth, glossy base that will perfectly coat the marshmallows and cereal.

Add the 2 cups large marshmallows to the butter mixture and stir gently until fully combined. The marshmallows should melt completely, creating a thick, glossy coating. If you notice any unmelted marshmallow pieces, microwave the mixture for an additional 10-second burst and stir again. This ensures every bite has that signature gooey texture.

Real talk: Don't rush this step. The marshmallows need to melt completely to create that perfect balance of chewy and crispy in the final treats. If the mixture starts to look grainy, it means the marshmallows aren't fully melted. Stir vigorously for 30 seconds to help incorporate any unmelted pieces, then microwave again if needed.

Remove the mixture from the microwave and immediately add the 6 cups Rice Krispies cereal. Using a wooden spoon or spatula, stir gently but thoroughly to ensure each piece of cereal is fully coated in the Butterfinger mixture. The cereal should look uniformly dusted with chocolate bits and glistening from the melted butter.

Work quickly during this step. The mixture will begin to set as it cools, so don't take your time mixing. If you notice some cereal pieces aren't coated, add a splash of warm water (about 1 tablespoon) to help the mixture flow more easily. The key is to maintain that glossy finish that signals perfect texture.

Transfer the mixture to the prepared baking pan and press it down firmly and evenly using a greased spatula or your hands lightly sprayed with nonstick cooking spray. Press until the mixture reaches about ½-inch thickness in the pan. This ensures each piece will have that classic Rice Krispie treat shape when cut.

Don't skip pressing the mixture—this step creates the signature texture. If you notice the edges aren't even, use the spatula to smooth them out. For extra richness, sprinkle additional crushed Butterfinger pieces on top before the final press. The treats will hold their shape better and have that professional bakery look when you're done.

Let the treats cool completely at room temperature for at least 1 hour before cutting. This cooling time is crucial—it allows the mixture to set properly and makes cutting much easier. The treats should be firm to the touch but still slightly soft in the center.

Once cooled, cut into 1-inch squares using a sharp knife. For cleaner cuts, dip the knife in hot water and wipe dry between cuts. The treats should hold their shape well and have a beautiful marbled appearance from the Butterfinger pieces. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months for maximum freshness.

Dietary considerations for this dish

Gluten-Free Adaptation

For a gluten-free version, swap the Rice Krispies for certified gluten-free cereal like Annie's Organic Cinnamon Rice Cereal or Glutino Rice Cereal. These brands mimic the crispy texture while avoiding gluten.

Just ensure all other ingredients—especially the Butterfinger bars—are certified gluten-free, as some brands may contain trace amounts. 🌾

Dairy-Free Options

To make this recipe dairy-free, replace the unsalted butter with vegan butter (like Miyoko's or Earth Balance) and the heavy cream with full-fat coconut milk.

Use a dairy-free marshmallow brand such as Dandies or Daisy brand to maintain the gooey texture. The flavor will be slightly different, but still delicious!

Nut-Free Substitutes

Butterfinger bars contain peanuts, so for a nut-free version, try crushed Reese's Peanut Butter Cups (if peanut-free is acceptable) or chocolate-covered pretzels for a salty-sweet twist. For a completely nut-free option, use crushed candy bars like Snickers (which contain peanuts) or chocolate-covered raisins for a fruity alternative.

Always check labels for cross-contamination warnings.

Lower Sugar Version

Reduce the granulated sugar to 2 tablespoons and replace the rest with monk fruit sweetener or erythritol (like Lakanto). Use sugar-free marshmallows (such as Dandies brand) to cut down on added sugars.

The texture may be slightly less chewy, but the treats will still be rich and satisfying. 💛

Vegan Adaptation

For a fully vegan version, use vegan marshmallows (like Dandies), vegan butter, and coconut oil for binding. Replace the Butterfinger bars with vegan chocolate bars (like Enjoy Life brand) or crushed vegan candy bars.

The result will be a chewy, chocolatey treat that avoids all animal products while keeping the nostalgic Rice Krispie texture.

Frequently asked questions