Instructions

• Line an 8-inch square pan with aluminum foil, leaving an overhang on two sides for lifting the bars out later; spray the foil lightly with cooking spray. Set pan aside.
• In a large microwave‑safe bowl, combine 1 heaping cup creamy peanut butter, 1/2 cup light corn syrup, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar.
• Microwave the mixture on high for 1 minute. Remove and stir; the mixture may still be granular.
• Return the bowl to the microwave and heat on high for 1 more minute. Remove and stir until as smooth as possible.
• Stir in 1 tablespoon vanilla extract and 3 tablespoons unsweetened natural cocoa powder until evenly combined.
• Add 3 cups Rice Krispies and stir until the cereal is evenly coated with the peanut butter mixture.
• Turn the cereal mixture into the prepared pan. Use a spatula to press and pack the mixture firmly and evenly into the pan, smoothing the top. Set the pan aside.
• Crush or dice about 1 cup Butterfinger candy into small pieces and set aside.
• In a medium microwave‑safe bowl, combine 1 cup semi‑sweet chocolate chips and 1/4 cup creamy peanut butter. Microwave on high for 1 minute, remove and stir. If not smooth, heat in 15‑second bursts, stirring between each burst, until the mixture can be stirred smooth.
• Pour the chocolate–peanut butter mixture over the packed cereal base and spread evenly with a spatula.
• While the chocolate layer is still wet, evenly sprinkle the crushed Butterfinger pieces over the top, pressing lightly so they adhere.
• In the same medium bowl (no need to wash), place 1/4 cup semi‑sweet chocolate chips. Microwave on high for 1 minute, remove and stir; if necessary heat in 15‑second bursts until smooth. Use a spoon to drizzle this melted chocolate evenly over the Butterfinger layer.
• Cover the pan loosely with foil and refrigerate for at least 3 hours or until the layers are completely set (overnight is fine).
• Lift the set bars from the pan using the foil overhang and place on a cutting surface. Let sit at room temperature about 15 minutes before slicing to make cleaner cuts. Store airtight at room temperature up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 6 months.