These Butterfinger Scotcheroos are chewy, sticky, and so chocolatey. The addition of crushed Butterfingers makes them truly irresistible!
Over the years I’ve adapted the classic Chocolate Scotcheroos recipe by adding 2 cups of crushed Butterfingers to the mixture.
– Rice Krispies cereal – Butterfinger candy bars – granulated sugar – light corn syrup – peanut butter
SERVING SIZE: 24 pax
TOTAL PREP TIME: 25mins.
NOTE: To speed up the setting process before cutting the bars, you can pop the scotcheroos into the refrigerator for about 15-30 minutes to help them set faster.
Lightly grease a 9x13-inch pan with nonstick cooking spray, and set aside. In a large bowl add the Rice Krispies cereal and set aside.
Unwrap the Butterfingers and place them in a gallon-size Ziplock bag. Use the back of a metal spoon or ladle to crush up the candy bars into pieces.
Place the sugar and corn syrup into a large saucepan set over medium heat. Stir the mixture constantly with a rubber scraper until the sugar dissolves.