Caramel Krispies

Ingredients

• 8 cups crisp rice cereal
• 1/2 cup (1 stick) butter
• 1 1/2 (10 1/2 � ounce) packages miniature marshmallows
• 1 (14-ounce) bag caramels
• 1/4 cup butter
• 1 can sweetened condensed milk

Directions

1. In a large pot on the stove or in a large bowl in the microwave oven, melt 1/2 cup (1 stick) butter and 1 bag of marshmallows together. Add cereal and stir to coat. Pat mixture into two jelly roll pans, 10-inches x 15-inches each, that have been lightly coated with non-stick cooking spray. Refrigerate pans while making caramel filling.
2. Over low heat on stove or in microwave oven, melt caramels with 1/4 cup butter and sweetened condensed milk. When mixture is creamy and smooth, sprinkle remaining half bag of marshmallows on one pan of rice cereal mixture. Slowly pour the warm caramel filling over the marshmallows. Place second layer on top of the filling. Press down firmly. Chill before cutting.