1. Melt 1.5 tablespoons butter and 1.5 cups mini marshmallows in a heavy-bottomed pan over low heat.

2. Stir in 0.5 cup Shootflying Hill Salty Butterscotch Dessert Sauce.

3. Off the heat, add 3 cups Kellogg's® Rice Krispies cereal and stir until combined.

4. Chop 1 cup of cashews and toast them in a pan over medium heat.

5. Add the cashews to the mixture and stir to combine.

6. Press the mixture into a 9" cake pan.

7. Cover tightly and refrigerate until firm – about 2 hours.

8. Remove the mixture from the pan and cut into pie wedges.

Great finger food for your next party!

Makes 8-12 servings.