Instructions

1. Line a 20 or 23cm square tin with parchment paper, set aside.
2. Add butter and marshmallows into a large pot and heat gently over a medium low heat, stirring occasionally, until marshmallows have melted.
3. Add the peanut butter and stir until well combined.
4. Remove from heat and add the puffed rice. Stir well with a sturdy spoon until all of the puffed rice is coated.
5. Tip out into the lined tin, then use buttered hands to press mixture down evenly in the tin. Leave for about 10 minutes to cool completely.
6. Melt chocolate in a heat proof bowl set over gently steaming water, or, melt in the microwave in short 5-10 second bursts.
7. Drizzle chocolate over cooled treats, then sprinkle with roughly chopped peanuts or Reece’s Pieces while chocolate. Leave to sit until chocolate has set.
8. Remove from tin and use a large sharp knife to cut into squares, depending if you cut into 4 or 5 rows, you’ll get 16 or 25 pieces.
9. Will keep for 2 days at room temperature in a sealed container, but as these make a lot of treats, I would recommend freezing and removing treats as you like. Keep in sealed freezer bags for up to 6 weeks. Leave at room temp for about 10 minutes before enjoying.