Marshmallow Butterfinger
Marshmallow Butterfinger refers to the classic no-bake combination of melted marshmallows and butter stirred together with crushed Butterfinger candy bars, the crunchy peanut-butter-flake center coated in a thin layer of chocolate. The marshmallow mixture acts as the binder, much like it does in Rice Krispie treats, while the crushed candy adds crunch, chocolate flavor, and pockets of melted peanut butter flavor throughout. It's most often made into bars, but the same base shows up in popcorn balls, fudge, and no-bake cookie mixes.
Varieties
Butterfinger sells both whole bars, which need to be crushed at home, and pre-crumbled Butterfinger Baking Bits sold in resealable bags. The baking bits are drier and distribute more evenly through a marshmallow mixture since there's no chocolate coating to smear and streak the mix.
Buying tips
Fun-size Butterfinger bars are convenient for crushing since the wrappers portion them out already. Freeze bars for 15-20 minutes before crushing for cleaner shards instead of powder, and check the sell-by date since stale bars turn chalky rather than staying crisp.
Substitutes
Heath toffee bits — 1:1 by volume
Swaps the peanut-butter crunch for buttery toffee flavor; texture stays similarly crisp against the marshmallow.
Chopped peanut butter cups — 1:1 by volume
Softer and creamier than Butterfinger since there's no brittle center, so bars will feel less crunchy and more fudgy.
Chopped 100 Grand bars — 1:1 by volume
Trades the peanut butter crunch for a caramel-rice-crisp bite; closest in overall texture to Butterfinger.
Crushed peanut brittle — 3/4 cup per 1 cup Butterfinger called for
More concentrated sugar and no chocolate coating, so use slightly less and expect a harder, glassier crunch.
Storage
Store cut bars in an airtight container at room temperature for up to 5 days. In a warm kitchen, refrigerate them so the butter in the mixture doesn't soften and the bars hold their shape. They also freeze well for up to 2 months if wrapped tightly in plastic before going into a freezer bag.
How to use
Fold crushed Butterfinger into melted marshmallow and butter for no-bake bars, press it into the top of blondies or brownies before the marshmallow layer sets, stir a handful into homemade fudge just before it firms up, or use it as a coating for popcorn balls.
What it pairs with
Works well alongside Rice Krispies cereal for added bulk and crunch, chopped pretzels for salty contrast, and a drizzle of melted peanut butter or chocolate on top after the bars have set.
Nutrition
This combination is candy, not a health food: expect high sugar and saturated fat from the butter, marshmallow, and chocolate-coated candy pieces. Using mini marshmallows rather than large ones makes it easier to measure accurately when scaling a recipe up or down.
FAQ
Can I use large marshmallows instead of mini ones?
Yes, by weight they're the same product. Large marshmallows just take longer to melt evenly, so stir more frequently and expect a slightly longer cook time over low heat.
Why did my marshmallow Butterfinger bars turn out rock hard?
The marshmallow-butter mixture was likely overcooked or boiled. Melt it just until smooth over low heat and pull it off the heat immediately; extra cooking causes the sugar to set up firm once cooled.
Can I use marshmallow fluff instead of melting marshmallows?
Yes. A 7-ounce jar of marshmallow fluff replaces about 4 cups of mini marshmallows, though the texture comes out stickier and slightly less firm once set.
How do I keep the crushed Butterfinger from turning to mush in the mixture?
Add it off the heat once the marshmallow and butter are fully melted and slightly cooled, and fold gently rather than stirring vigorously, which keeps the pieces from dissolving into the mixture.
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