Butterfinger Rice Krispie Treats: Silky, Ready in 30 Mins

Instructions:

1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Roughly chop the Butterfinger bars into irregular, peanut-sized pieces.
3. Melt the butter over low heat in a large non-stick pot until bubbling.
4. Stir in the mini marshmallows, stirring constantly until they become a smooth, velvety pool.
5. Remove the pot from heat immediately and whisk in the creamy peanut butter until the mixture is a uniform mahogany-gold.
6. Gently fold in the Rice Krispies cereal and 3/4 of the chopped Butterfinger pieces until just coated.
7. Press the mixture into the prepared baking pan using a greased spatula; press lightly to keep the treats airy.
8. Microwave the semi-sweet chocolate chips and coconut oil in 20-second intervals, stirring between each, until the mixture is glossy and fluid.
9. Using a fork or a piping bag, drizzle the chocolate in thin, diagonal lines across the top of the treats.
10. Sprinkle the remaining Butterfinger crumbs over the wet chocolate for garnish.