Marshmallow Butterfinger Treats — Easy 3-Ingredient Recipe
Marshmallow Butterfinger treats combine the gooey sweetness of marshmallow with the crunchy, peanut-buttery-chocolate goodness of Butterfingers. This no-bake, 3-ingredient recipe is ready in 15 minutes and is perfect for bake sales, holiday candy trays, and satisfying candy cravings.
How to Make Marshmallow Butterfinger Treats
Melt 4 tablespoons of butter in a large pot over medium-low heat. Add 10 oz marshmallows and stir until completely melted. Remove from heat and stir in 1 cup crushed Butterfinger candies. Press into a greased 9x13 pan. Drizzle with melted chocolate. Cool for 1 hour before cutting into bars. Store in an airtight container for up to 5 days.
Variations and Serving Ideas
Make it extra indulgent by pressing the warm mixture between two layers of chocolate graham crackers. Add a layer of peanut butter before spreading the marshmallow mixture for a peanut butter cup effect. Dip individual squares in melted chocolate for a candy bar-style treat. Crushed Butterfingers can also be swirled into homemade ice cream or blended into milkshakes.
Frequently Asked Questions
Can I use mini marshmallows instead of regular?
Yes! Mini marshmallows melt faster and more evenly. Use 10 oz mini marshmallows as a direct substitute for the same volume of large marshmallows.
Can I make marshmallow treats without butter?
Butter adds flavor and prevents sticking, but you can substitute coconut oil in equal amounts. The flavor will be slightly different.
Why are my marshmallow treats so hard?
Over-cooking the marshmallows or cooking at too high a heat causes them to harden. Melt on low heat and remove from the burner as soon as smooth.