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Takes: 30 minutes (plus setting time)
Makes: 9 large or 12 small squares
No nutritional information available.
Ingredients
- 115g unsalted butter
- 215g smooth peanut butter
- ½ tsp salt
- 380g mini marshmallows
- 60g butterscotch chips (or finely diced fudge)
- 1 tbsp pure vanilla extract
- 1 tbsp bourbon (optional)
- 180g Rice Krispies cereal
- 35g kettle-cooked potato chips, lightly crushed
- 60g dark chocolate chips
- 2 tbsp cacao nibs
Method
1. Grease and line a 20cm square baking tin with baking paper. In a large, heavy-based saucepan, brown the butter. Over low heat, add the peanut butter and salt and stir until smooth. Add the marshmallows and heat over medium heat until all the marshmallows are melted. Add the butterscotch chips and stir until smooth.
2. Remove the pan from the heat and stir in the vanilla and bourbon, if using. Add the cereal and potato chips and stir until combined, then add the chocolate chips and cacao nibs, stirring to combine.
3. Transfer the mixture to the prepared tin and flatten the mixture with your (greased) hands or the underside of a flat-based plastic cup.
4. Leave to set at room temperature, about 1 hour, then remove from the tin. Slice into squares and serve.
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