Ingredients:

  • 6 cups (150g) Crispy Rice Cereal
  • 10 oz (283g) Fresh Mini Marshmallows
  • 1/2 cup (113g) Unsalted Butter
  • 1/2 tsp (3g) Fine Sea Salt
  • 1 tsp (5ml) Pure Vanilla Extract
  • 1.5 cups (200g) Butterfinger candy bars, roughly chopped
  • 1/2 cup (90g) Semi-sweet chocolate chips
  • 1 tsp (5ml) Coconut oil

Instructions:

  1. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment with butter or cooking spray.
  2. In a large, heavy-bottomed non-stick pot over low heat, melt the unsalted butter until it begins to foam.
  3. Add the mini marshmallows and sea salt to the pot. Stir constantly with a greased silicone spatula. Remove the pot from heat when the marshmallows are 90% melted, with small lumps still visible, to prevent overcooking the sugar.
  4. Stir in the vanilla extract and half of the chopped Butterfinger pieces into the warm marshmallow mixture until partially melted.
  5. Gently fold in the crispy rice cereal and the remaining Butterfinger shards until evenly coated. Do not crush the cereal.
  6. Transfer the mixture to the prepared pan. Using a greased spatula, gently press the mixture into the corners. Do not pack tightly, as this results in hard treats.
  7. In a small microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 20-second intervals, stirring until glossy and smooth. Drizzle over the treats.
  8. Allow treats to cool at room temperature for 30 minutes before slicing into 16 squares.