Yesterday in the Tennessean, there was not only a recipe for Rice Crispy treats, but 6 variations.  Jim was playing golf, but I texted him and  asked him if he liked rice crispy treats.  He does so he stopped at the store and bought the ingredients I needed to complete the adoption called Loaded Rice Crispy treats.

Ingredients:

3 T unsalted butter

10 oz. marsh-mallows

1/2 t vanilla extract

1/4 t salt

5 C crisped rice cereal

1 C pretzels, broken into 1/2” pieces

1/2 C salted dry-roasted peanuts

1/2 C semisweet chocolate chips

1/2 C toffee bits (we skipped)

Pam

Directions:

1. Make a foil sling for 8” square baking pan by folding 2 long sheets of aluminum foil so each is 8” wide.Lay a sheet of foil in pan perpendicular to one another, with extra foil hanging over edges of pan.  Push foil into corners and up sides of pan, smoothing foil flush to pan.  Spray with vegetable oil spray.  
2. Mix in a bowl the rice cereal, pretzels, peanuts and chocolate chips.  
3. Melt butter in Dutch oven over low heat.  Add marsh-mallows, vanilla and salt and cook, stirring constantly, until melted and smooth, about 6 minutes.  (If using the toffee bits, melt with the marsh-mallows.
4. Off the heat, stir in cereal until incorporated.  
5. Transfer mixture to prepared pan and press into an even layer with a greased spatula.  
6. Let treats cool for 30 minutes.
7. Using foil over hang, remove treats from pan.  
8. Cut into 16 squares and serve.