1 cup toffee bits
1/2 cup peanut butter
1/4 cup unsalted butter
1 (10-ounce) bag mini marshmallows
4 cups crispy rice cereal
Directions
In a large saucepan, melt toffee bits, peanut butter, and unsalted butter over low heat, stirring constantly until smooth.
Remove the saucepan from the heat and let the mixture cool slightly, about 5 minutes.
Gently fold in the mini marshmallows and crispy rice cereal, making sure everything is evenly coated.
Press the mixture into a greased 9×9-inch baking pan, using a spatula to smooth the top.
Refrigerate for at least 1 hour, or until set.
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