Caramel Crispies

Many years ago I was looking though a new cookbook and came across a recipe that combined rice crispie treats and caramel. Caramel and rice crispies combined together?! Yeah, that recipe got made sooner than later!

The first batch I made was delicious and my family and I devoured them! The next time I made them (which was not too long after the first batch) I made some changes and this batch was unbelievably delicious and did not last as long as the first batch.

The first time I took them to a work potluck, they were gone in seconds with several requests for the recipe and many request to make them again and again. They are really delicious, but I will warn you, they are incredible sweet and addicting.

Caramel Crispies

Ingredients:

• 18 tablespoons unsalted butter, divided
• 10 cups miniature marshmallows, divided
• 8 cups crisp rice cereal, divided
• 14 ounces caramels
• 14 ounces sweetened condensed milk

Directions:

1. Grease a 9x13 pan.
2. In a large saucepan add 4 tablespoons butter and 5 cups marshmallows.
3. Stir, over low heat, until melted and smooth.
4. Add 4 cups cereal and mix well.
5. Pour into prepared pan patting down into an even layer. Set aside.
6. In medium saucepan add caramels and 10 tablespoons butter.
7. Stir, over low heat until melted and completely mixed.
8. Turn off the heat and add condensed milk, stirring until completely mixed.
9. Cool for 10 minutes, then pour over cereal layer and refrigerate for about 30 minutes.
10. In the same large saucepan as before, add remaining 4 tablespoons butter and 5 cups marshmallows.
11. Stir, over low heat, until melted and smooth.
12. Add the remaining 4 cups cereal and mix well.
13. Pour over caramel layer patting down into an even layer.
14. Cover and refrigerate overnight.
15. Cut into bars and store in refrigerator.

Enjoy!!!

Adapted from the cookbook Taste of Home Dinner on a Dime.