Ingredients
2 (1.4 ounce) chocolate-covered toffee candy bars (Skor or Heath)
2 cups Rice Krispies
1/2 cup chunky peanut butter
16 regular-size marshmallows
1/2 cup mini semisweet chocolate chips
Canola oil
Preparation
Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside. Place peanut butter in a medium-size microwave-safe bowl; microwave on high until hot, about 45 seconds. Add marshmallows and microwave until sotened, about 30 minutes. Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy bars and chocolate chips. Stir until combined. Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats. The balls will keep up to one week at room temperature.
