I think that it’s apparent that I like to make rice crispy treats with some regularity since the previous post was on a gummy bear rice crispy cake and here is a toffee rice crispy treat. I love achieving my ideal ratio of marshmallow to crisp in the basic treat, but I discovered years ago, as a college student, that rice crispy treats were absolutely elevated by the mix in. I’ve had many favorite mix-ins over the years. At one point, I favored white chocolate chips and pretzels. Later, my favorite was peanut butter chips/candy. Now, I think that this is my favorite version.
While you could definitely make these treats with bagged toffee bits, and I certainly wouldn’t turn up my nose at such a treat, these improve with the quality of toffee used. Try your favorite toffee and see what you think! My favorite is with homemade toffee, which is, admittedly, an occasional ingredient option in my house. When I make toffee there are always a few bits left over that weren’t really the right size to cover in chocolate. My favorite toffee rice crispy treats are made with the homemade toffee ends and pieces.
Toffee Rice Crispy Treats
Ingredients:
- 6 Tablespoons butter
- 10 ounces marshmallows
- 6 cups crispy rice (for gluten free, use Malt-o-Meal crispy rice, not Kellogs)
- 1-2 cups toffee bits (you can use chopped toffee bars—toffee is usually gluten free, but check if this is an issue for you.
- ¼ teaspoon coarse sea salt
Step 1:
Melt the butter over medium heat. Stir in the marshmallows and stir constantly until they melt. Remove the marshmallows from the heat and stir in the toffee before you stir in the crispy rice.
Step 2:
Generously grease a 9×13-inch baking dish. Transfer the gooey treats to the baking dish and very gently press them into the pan. Sprinkle with sea salt if you like the salty-sweet combination. Allow it to cool and set for at least 30 minutes.
Step 3: Turn out the treats and cut them into 2-inch squares. Enjoy!
