2 cups of milk chocolate or semi-sweet chocolate chips
Instructions
Grease a 9x9 baking dish and set aside
In a large mixing bowl toss together the rice, marshmallows and toffee bits and set aside
Melt the butter and peanut butter in a medium sized saucepan over low heat. Once they've melted stir in the chocolate chips.
Continue to stir until the chocolate has just melted into the peanut butter and then remove from heat. Do NOT let the chocolate scorch or it will not taste good. You can even remove from heat before the chocolate chips are completely melted and continue to stir - the warmth of the mixture will melt the last few bits
Pour the chocolate mixture over the marshmallow mixture and stir together until the marshmallows and rice are coated in chocolate
Turn out into the baking dish and gently press down until the corners of the dish are filled
Chill in the fridge for about 3 hours before cutting into bars
Store in an airtight container in the fridge for up to 3 days.
Notes
You can also sub in one cup of roughly chopped peanuts for one cup of marshmallows if you want more peanut flavour and enjoy nuts in your dessert bars. Salted peanuts will make for a salty-sweet bar which is also really tasty. If you want something more colourful, use multi-coloured marshmallows.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/rocky-road-rice-bars/