This may be one of the most “American” things that I have ever made, and I am not exactly sure what prompted the “americanism” other than I actually ate a Butterfinger bar for the first time in my life the other day. I am not a huge fan of peanut butter on the whole — I like it as an ingredient in other things, but on it’s own, not so much. Nevertheless, these are delicious, if you like Rice Krispies treats (I do), chocolate and peanut butter (yes to both of those). AS an extra bonus, they are gluten free!
Ingredients
5 Tablespoons salted butter
6 cups mini marshmallows
2/3 cup creamy peanut butter
1/2 teaspoon table salt
1 teaspoon vanilla extract
7 cups Rice Krispies
1 bag semi-sweet chocolate chips
1 bag Butterfinger crumbles (or smash up a Butterfinger to little pieces)
Directions
Create a foil sling for your 9 x 13-inch brownie pan or casserole dish, and with nonstick cooking spray.
In a large (5 quarter or larger) quart sauce pan, melt butter on low heat. Do this slowly, you don’t want burned or brown butter here. Once butter has melted, keep heat on low and add mini marshmallows. Once marshmallows begin to soften and melt, add peanut butter, salt and extract. At this point, stir continuously, so the peanut butter does not burn and the marshmallows melt evenly, about 5 minutes or so. Once everything is melted and combined, turn off heat and remove pan from stove. Add rice krispies cereal to sauce pan and stir until evenly coated with mixture. This is sticky stuff so do your best to get it all combined. Pour mixture into casserole dish (it will look very loose.) Spray your hand with some nonstick cooking spray and pat down the mixture until firmly compacted. Place in fridge for 30-45 minutes for treats to set up.
Just before the time is up, melt your chocolate chips in the microwave at 50 % power for 2 minutes or in a metal or glass bowl set over a pot of simmering water (or a double boiler). Remove the bars from the fridge and pour over the chocolate, distributing it all over the treats, with a small rubber spatula and immediately sprinkle on the Butterfinger crumbles. Return to the fridge to harden again. Once cool, cut to 24 squares. Store in an airtight container.
