These Butterfinger Scotcheroos are chewy, sticky, and so chocolatey. The addition of crushed Butterfingers makes them truly irresistible!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 bars
- 6 cups Rice Krispies cereal
- 5 1.9 ounces Butterfinger candy bars
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup peanut butter
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
MAKE THE SCOTCHEROO BARS:
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. Pour the candy bar pieces into a measuring cup. You should have 2 cups of Butterfinger pieces; set aside.
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 and the mixture begins to boil about 3-5 minutes.
Remove the mixture from the heat and stir in the peanut butter until combined.
Pour the peanut butter mixture over the Rice Krispies and stir until the cereal is well coated.
Add in 1 1/2 cups of the Butterfinger pieces to the mixture and stir until evenly distributed.
Pour the mixture into the prepared pan and smooth into an even layer.
MAKE THE CHOCOLATE-BUTTERSCOTCH TOPPING:
Spread the chocolate mixture over the Scotcheroo bars into an even layer.
Sprinkle the remaining 1/2 cup of Butterfinger pieces over the chocolate.
Let the Scotcheroos sit until they are firm, about 60-90 minutes. Cut into 24 squares and serve.
Calories: 290kcal | Carbohydrates: 46g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 152mg | Potassium: 148mg | Fiber: 1g | Sugar: 35g | Vitamin A: 475IU | Vitamin C: 4.5mg | Calcium: 16mg | Iron: 2.9mg