Howdy folks. The Duke and I hopped on a plane yesterday and are enjoying life in San Francisco. We’ll be here until Wednesday and I couldn’t be any more excited. We’re doing all the tourist stuff here (Alcatraz, Pier 39, Trolly cars, etc.) and even heading up to Napa for a day. This was my birthday gift (which was back in August), so I’m going to milk the Duke for all that he’s worth this weekend 
I’m worth it, right??!
Anyway, now that school is out for break, I’m sure you’re all knee-deep in holiday baking. Here’s another quick and delicious rice crispy treat recipe. The kids can certainly help with this one, so bring ‘em into the kitchen and get cooking!
Toffee Pecan Crispies
Ingredients
- 3 tbsp. butter
- 1 bag mini marshmallows
- 6 cups Rice Crispies
- 1 (8 oz) bag Bits ‘o Brickle toffee bits
- 1 cup toasted pecan pieces
Instructions
- Melt butter in a large pot over medium heat. Once melted, add mini marshmallows and stir constantly until smooth.
- In a large bowl, combine crispies, toffee bits and pecans.
- Remove marshmallow mixture from heat, stir in crispie mixture.
- Press down into a greased 9×13 casserole dish.
- Cool completely, then cut into squares.
I hope you all have a wonderful weekend. Good luck on your last-minute Christmas shopping!The Duchess
I recognize this one…. sooooo yummy!