Makes roughly 12 pieces
100g butter or margarine
100g rice Crispies
We used our square tin from pampered chef to set the mixture in.
Grease your tin with some butter or margarine on a paper towel.
Place your toffee in a plastic bag and break up with a rolling pin.
Put the toffee and butter into a pan.
Add marshmallows and melt them gently over a low heat.
Making sure you stir all the time.
When everything has melted and blended together, take pan off the heat and add in the rice Crispies.
Make sure they are evenly covered.
Spoon mixture into your tray and peas down gently with the back of a metal spoon.
Set mixture aside to set.
Once set cut into pieces.
keep these in an airtight container and eat within four days