When you pull the brownies out of the oven, while they are still hot, top them with a jar of marshmallow cream. You can just put it in big plops on the brownies. The marshmallow cream will spread out on its own and then you can smooth it out more before adding the Rice Krispies Treats layer.

While the brownies are cooling, chop about 10 fun size Butterfingers or enough to make about 1 1/4 cups.

Next, make the Butterfinger Rice Krispies Treats. Microwave 1 1/2 tablespoons of butter for 20 seconds in a large bowl, until melted. Add 3 cups of mini marshmallows and stir to coat. Microwave for 45 seconds and stir until smooth. (If the marshmallows aren’t completely melted, microwave for an additional 30 seconds.) Mix in 2 1/2 cups of Rice Krispies. Then, stir in 3/4 cup chopped Butterfingers.

Drop by large spoonfuls over the marshmallow cream layer and carefully spread out evenly. I put my hand in plastic baggie with a little butter on it and gently spread it out and patted it down. Then, firmly press the top layer down into the marshmallow cream to really hold things together.

Melt semi-sweet chocolate chips and shortening in the microwave for 45 seconds, stir and continue heating at 15 second intervals until smooth. Drizzle or spread the melted chocolate over the bars.

You can leave the bars as is, with the melted chocolate as the topping or you can go overboard and sprinkle the bars with the remaining 1/2 cup of chopped Butterfingers.

Cut these bars just before serving.