Chocolate ‘N’ Toffee Rice Pudding

• 3 cups milk
• 3 cups cooked rice
• 1/2 cup packed brown sugar
• 3 tablespoons butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup sweetened shredded coconut, toasted
• 1/4 cup English toffee bits or almond brickle chips
• 1/4 cup miniature semisweet chocolate chips
• 1/2 cup whipped topping
• 7 maraschino cherries

1. In a large saucepan, combine the milk, rice, brown sugar, butter and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. Remove from the heat; stir in vanilla. Cool.
2. Spoon half of the pudding into dessert dishes. Combine the coconut, toffee bits and chocolate chips; sprinkle half over the pudding. Repeat layers. Refrigerate until serving. Top with whipped topping and cherries.

milk, rice, brown sugar, butter, salt, vanilla, coconut, toffee bits, chocolate chips, maraschino cherries

Taken from www.tasteofhome.com/recipes/chocolate-n-toffee-rice-pudding/ (may not work)