Caramel Rice Krispie Bars
Servings: 12 -16 servings
- 8 cups Rice Krispies
- 2 10 1/2 oz. bags mini marshmallows
- 1 can 14 oz. sweetened condensed milk
- 3/4 cup butter divided*
- 1 bag 14 oz. Kraft caramels
Combine 1/4 cup butter with condensed milk and caramels over medium-low heat. Stir frequently until melted. Set aside.
Prep two 9 x 13 pans. One pan coat lightly with non-stick spray and set aside. The second pan cover with parchment paper and set aside.
Melt 1/2 cup butter with marshmallows in saucepan over low heat. Add Rice Krispies and stir thoroughly. Press half the mixture into each pan.
Pour caramel mixture over rice krisipies in the pan lightly coated with non-stick spray.
Lift the bars from the pan with the parchment paper and place on top of the caramel layer. Lightly press down.
Refrigerate until serving, if possible.
* The recipe calls for 1/4 cup of butter to melt with the caramels and condensed milk. I suggest starting with 2 Tablespoons and add the remaining butter if the mixture gets too thick.
My mom suggests using plastic gloves to eliminate gooey fingers when assembling the bars.