• 2 (1.4-ounce) chocolate-covered toffee candy bars
• 2 cups Rice Krispies
• 1/2 cup chunky peanut butter
• 16 regular-size marshmallows
• 1/4 cup mini semisweet chocolate chips
• Canola oil

Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside.

Place peanut butter in a medium-size microwave-safe bowl; microwave on high until hot, about 45 seconds. Add marshmallows and microwave on high until softened, about 30 seconds. (Alternatively, place peanut butter and marshmallows in a heavy saucepan. Stir over low heat until melted, 2 to 3 minutes.)

Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy bars and chocolate chips. Stir until combined. Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats. Pack in decorative tins or arrange on waxed-paper-lined wrappers and tie ends with ribbon. The balls will keep up to one week at room temperature.