nobody better lay a finger on my butterfinger rice krispie treats. – life+running

nobody better lay a finger on my butterfinger rice krispie treats.

3 butterfinger rice krispie treats stacked on an orange fiestaware plate


It’s cookie of the month club time again — the time where I make something fantastic and send it along to my dad and grandpa (and hope my mom doesn’t eat them all before she passes them onto my grandpa since she’s my go-between). This month I’m sending some to my friend Seth because it’s his birthday on Wednesday, and I’m mailing him a kickass book that he already knows about, so treats will be a nice surprise.

Oh, and I don’t know if you know this or not, but it is way to frickin’ hot to bake. The decision to make krispie treats again this month was too easy. And I love that I don’t have to keep sugar or other baking items in the cupboard because the recipe for rice krispies that I like calls for marshmallows, not sugar.

In case you’re curious, here’s the rundown of my monthly cookie-baking madness:
January: Bark Cookies
February: Meltaways
March: chimesmonster cookies
April: Rolo Stuffed Peanut Butter Cookies
May: Swagtastic Trail Mix Cookies
June: Cookie Dough Stuffed Rice Krispie Treats with Chocolate Frosting (recipe by Averie Cooks)

and July: Peanut-Buttery Butterfingery Rice Krispie Treats


malt o meal crispy rice, fireside marshmallows, butter, two butterfingers and a movie-sized box of reeses pieces

  • 5-6 c Rice Krispies (or generic crisp rice cereal of choice)
  • 1 10.5 oz bag mini marshmallows
  • 1/2 c (1 stick) butter, cut into smaller pieces
  • 2 T peanut butter (late addition, so not pictured)
  • 1 t vanilla (another late addition)
  • movie-theatre sized box of Reeses Pieces (or 2 small bags)
  • 2 Butterfinger candy bars (or 1 king-sized bar), crushed
  1. Prepare a 9×13″ pan by spraying with cooking spray, buttering sides or putting parchment paper in the bottom and sides.
  2. In a very large bowl (big enough for 6 cups of krispies, but still fits in your microwave), stir the bag of marshmallows and butter. Microwave for 3-5 minutes in 30-second increments, stirring, until melted.
  3. Add vanilla and peanut butter. And additional 30 seconds of nuke-ing might be required for peanut butter.
  4. Pour krispies into bowl with marshmallow mixture (or the other way around if your bowl isn’t big enough but have a bigger bowl that didn’t fit in your microwave).
  5. Dump your candies in with the krispies.
  6. Stir until combined.
  7. Pour into pan and let cool until they’ve hardened to bar form.

3 peanut buttery butterfingery rice krispies on an orange fiestaware plate


What’s your favorite kind of cookie? And have you turned your oven on in this heat? 


7 Comment

  1. I love cookie bars! Although my sweet tooth is currently demanding this to be made right at this moment. I’ve only turned on my oven to bake sweet potatoes, so thank goodness for a/c.

    1. chimes says: Reply

      yeah — Mark wanted to turn on the oven last night and I said NO way! 🙂

  2. These look like heaven. Making tonight!

    1. chimes says: Reply

      Let me know how they turn out! They’re so not healthy, but everybody needs a little of that. Just don’t eat ’em all in one sitting (I would, which is why I mail them away!).

      PS I was at Ledges yesterday and half expected to run into you!

  3. no oven cookies are brilliant, like these bars. Oh i can taste the buttery goodness!

  4. […] — especially not in this heat. I’ve also given up ice cream this month, and we already had rice krispie treats recently — so this was my best idea for something to stick candles into (though, I briefly […]

  5. […] Last month’s cookie of the month experience led my curiosity in the direction of rice krispie treats. What flavors can I make? And how much sugary crap can I really cram into one treat? The answer: this much. […]

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