Chewy Chocolate Peanut Butter Butterfinger Bars
No-bake layered bars combining a Rice Krispies-cocoa base with smooth peanut butter-chocolate topping studded with crushed Butterfinger candy. Sweet, nutty, and crunchy with crispy-chewy texture contrasts. Perfect for potlucks, lunchboxes, or casual dessert platters. This version uses a two-stage chocolate drizzle for visual appeal and extra chocolate flavor beyond typical peanut butter cereal bars.
Ingredients
- 1 heaping cup creamy peanut butter, Jif or Skippy brand
- ½ cup light corn syrup, light-colored varietyhoney or agave1:1less viscous
Slightly different texture and flavor, may be slightly runnier
Full guide → - ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 3 tablespoons unsweetened natural cocoa powder, Dutch-process acceptable
- 3 cups Rice Krispies, cerealCocoa Krispies1:1adds chocolate
Intensifies chocolate flavor, reduces cocoa powder need
- 1 cup Butterfinger candy, crushed or diced
- 1 cup semi-sweet chocolate chipsmilk chocolate chips1:1sweeteradds dairy
Lighter sweetness, slightly less cocoa flavor
- ¼ cup creamy peanut butter, Jif or Skippy brand
- ¼ cup semi-sweet chocolate chips, for drizzlingmilk chocolate chips1:1sweeteradds dairy
Lighter sweetness, slightly less cocoa flavor
Instructions
- 1
Line 8-inch square pan with foil leaving overhang, spray with cooking spray.
- 2
Combine peanut butter, corn syrup, and both sugars in microwave-safe bowl, heat on high 1 minute.
- 3
Stir, then heat 1 more minute on high power until granules begin to dissolve.
- 4
Stir in vanilla, then cocoa powder, stirring until no streaks remain.
- 5
Stir in Rice Krispies until evenly coated.
- 6
Transfer mixture to prepared pan, pack firmly with spatula and smooth top.
- 7
Crush Butterfinger pieces by squeezing gently in palm before unwrapping.
- 8
Combine 1 cup chocolate chips with peanut butter in microwave-safe bowl, heat on high 1 minute.
- 9
Stir, then heat in 15-second bursts until smooth and pourable.
- 10
Pour chocolate mixture over base, smooth lightly with spatula.
- 11
Working quickly before chocolate sets, sprinkle crushed Butterfinger evenly over chocolate layer.
- 12
Heat 1/4 cup chocolate chips on high 1 minute in same or clean bowl.
- 13
Stir, then heat in 15-second bursts until smooth.
- 14
Drizzle melted chocolate evenly over Butterfinger layer using spoon.
- 15
Cover pan with foil and refrigerate at least 3 hours or overnight until completely set.
- 16
Let bars come to room temperature 15 minutes before slicing for easier cuts.
Tips
Crush Butterfinger pieces by gently squeezing in palm before unwrapping to avoid excess orange dust from over-crushing.
Microwave chocolate chips in short 15-second bursts after initial heating to prevent scorching and achieve silky texture.
Allow bars to sit at room temperature 15 minutes before slicing for clean, neat cuts through layers.
Good to Know
Airtight container at room temperature up to 1 week, refrigerated up to 2 weeks, frozen up to 6 months.
Assemble completely through overnight refrigeration. Do not slice until chilled fully and brought to room temperature.
Cut into squares, serve at room temperature or chilled. Pairs with coffee, milk, or hot chocolate.
Common Mistakes
Use natural peanut butter to avoid separation and incorrect texture binding
Overheat chocolate chips to avoid grainy, seized texture
Skip room-temperature rest before slicing to avoid crumbling through layers
Substitutions
Intensifies chocolate flavor, reduces cocoa powder need
Must use commercial brands like Jif or Skippy; natural PB has different oil content and won't work
Full guide →Slightly different texture and flavor, may be slightly runnier
Full guide →FAQ
Can I use natural peanut butter instead of commercial brands?
No. Natural peanut butter has higher oil content and won't create the same firm, cohesive base. Stick with Jif, Skippy, or similar commercial creamy varieties for proper structure.
What if my chocolate chips aren't melting smoothly?
Stop heating immediately after initial 1-minute burst. Stir well, then use 15-second bursts rather than longer heating. Overheating causes chocolate to seize and become grainy.
How long do bars keep and can I freeze them?
Room temperature up to 1 week, refrigerated up to 2 weeks, frozen up to 6 months in airtight container. Thaw at room temperature before serving.