Ingredients
- 1/2 cup unsalted butter, browned
- 1 10oz bag mini marshmallows
- 1/2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 4 cups Rice Krispies (or Rice Chex for GF version)
- 4 Heath bars, chopped
Instructions
- Spray an 8×8 baking pan with nonstick spray and chop the heath bars. Set both aside.
- In a large pot over medium heat, melt the butter.
- Once melted, keep stirring until it turns an amber color and gives off a delicious nutty aroma. This will take about 5 minutes and the butter will begin to bubble and then foam. Just keep stirring until it darkens.
- Once browned, quickly mix in the marshmallows to prevent the butter from burning. Keep stirring until the marshmallows are just melted.
- Remove from heat and stir in the vanilla and salt.
- Fold in the cereal until it’s evenly combined.
- Let the mixture rest for just a couple minutes and then gently fold in HALF of the toffee. Only give it a couple turns to prevent the chocolate from melting all over.
- Press into your prepared pan then press the rest of the toffee on top.
- Allow it to cool at room temperature for about 30 minutes to an hour.
- Slice and enjoy! Cover the rest in plastic wrap or foil and store at room temperature.
Notes
It’s important to use mini marshmallows as they melt evenly.
- Cuisine: American
