This is a gooey and yummy special treat. This is an elegant version of the old standby. I changed the recipe a little from my internet source picky-palate.com. I used a little bigger pan 11x14 instead of the 9x13 and liked that size but you could use the smaller if desired. For the bigger pan I used 4 cups of marshmallows on the top. (Buy 2 bags)
EXTREME TOASTED MARSHMALLOW CANDY BAR RICE CRISPY TREATS
10 Cups toasted rice crispy cereal
8 Cups of miniature marshmallows
1 Cube of real butter
1 Cup chocolate chips
3-4 Cups mini marshmallows for the top
20 mini candy bars of your choice cut in 4 pieces.
20 mini candy bars of your choice cut in 4 pieces.
Melt the butter and add the marshmallows. Can be done in the microwave or in a large pan on the stove. Add the cereal and stir until covered nicely. Stir the chocolate chips into the mass quickly and loosely. You only want the chips to melt just a little. Press into the pan. (The original recipe sprinkled the chips on top of the plain rice crispy mass instead of stirring them in and you could do that if you desired) Top with 3-4 cups of marshmallows depending on the pan size.
Preheat oven’s broiler and position top rack in middle of oven not top (if rack is too close to the broiler, the marshmallows burn instead of slowly turning golden) Sprinkle 3 Cups mini marshmallows over top (or 4 cups if you use a larger pan). Broil in oven just until marshmallows start to puff and turn golden. Watch very carefully, it happens quickly!
Remove from oven (turn off) and press chopped candy bars over toasted marshmallows. Put back in the warm oven for 1 minute. Let cool for 1 hour before serving. Cut with a knife dipped in a cup of hot water and wiped with a paper towel leaving a little moisture on the knife between cuts.
