6 (1 1/16 oz.) bars chocolate-coated English toffee, broken up
1 (14 oz.) can (1 1/4 c.) Eagle Brand sweetened condensed milk
1/2 c. butter
24 marshmallows
2 c. crisp rice cereal, coarsely crushed

In a saucepan, combine toffee, sweetened condensed milk, and butter. Cook over medium-low heat, stirring frequently, about 25 minutes or until toffee melts. Cool slightly.

Roll marshmallows in the toffee mixture, then in cereal. Arrange on a baking sheet. Store in refrigerator. Makes 24.