- 3-4 oz toffee
- 6 cups crispy rice (Malt-O-Meal makes a good gluten-free alternative to Kellog’s)
Chop toffee into small pieces. Measure rice into a large bowl. Grease a 9×13-inch pan.
- 6 Tablespoons butter
- 10 oz marshmallows
- Coarse sea salt
Place the butter into a large pot over medium heat, melt the butter and continue to cook until it foams and then turns a light brown color. Reduce the heat to low and stir in the marshmallows. Cook, stirring constantly, until the marshmallows are nearly melted. Remove from the heat and stir in the crispy rice. Once the rice is mostly incorporated into the marshmallows, stir in the toffee bits. Turn the mixture into the prepared pan and press down. Sprinkle the top with a bit of coarse salt. Cut and serve!
