Preparation
1. Grease and line a 20cm square tin with cling film.
2. Melt the butter along with the marshmallows in a large heavy based saucepan over a low heat. This will take 3-4 minutes.
3. Stir through the rice snaps once this has melted, working quickly, stir to fully coat the rice snaps in the marshmallow mix then stir through the peanuts and chocolate bars.
4. Tip into the prepared tin and leave to set in the fridge for at least 4 hours.