Kitchen Sink Krispie Treats

• 1/4 cups Butter
• 10 ounces, weight Large Marshmallows
• 12 ounces, weight Butterscotch Morsels
• 5 cups Rice Krispie Cereal
• 16 ounces, weight Vanilla Candy Coating (almond Bark)
• 1-1/2 cup Mini Marshmallows
• 3/4 cups Peanut Butter Morsels
• 3/4 cups Toffee Bits (I Used Heath)
• 1 cup Milk Chocolate Morsels

1. Line a 13x9 dish with foil. Set aside.
2. Melt butter in a large saucepan. Add the large marshmallows and heat on low until smooth. Remove from heat and add butterscotch morsels. Stir until melted. Fold in Rice Krispies.
3. Pour into the prepared 13x9 dish. Allow to set while making the next layer.
4. Melt vanilla bark in a microwave safe bowl for one minute. Stir and heat another 15 seconds. If still not creamy, heat in 15-second intervals until melted. Set aside for several minutes to allow to cool slightly. This is a good time to wash the pot from the Krispie treats!
5. When cooled slightly, quickly fold in mini marshmallows, peanut butter morsels and Heath bits (don't over mix or it will all melt with the warm chocolate). Pour over the prepared Krispie treats.
6. In small bowl, melt milk chocolate morsels in the microwave for 30 seconds. Stir, and continue melting in 15-second intervals until smooth. Pour chocolate in a small Ziploc bag, seal, and snip the corner. Drizzle melted chocolate over the Krispie bars. Refrigerate bars for best flavor. When set (about 1 hour), cut in squares and enjoy cold!

ubc, marshmallows, morsels, rice krispie cereal, coating, marshmallows, peanut butter, toffee, milk chocolate

Taken from tastykitchen.com/recipes/desserts/kitchen-sink-krispie-treats/ (may not work)