I found this recipe online from Jessica Knott of Swanky Recipes.

Thank you Jessica and my family thanks you.

Caramel Filling:

One can ( 14 ounces) sweetened condensed milk

14 ounces caramel pieces

1/2 cup butter.

Two Rice Krispie Layers:

12 tablespoons butter, divided

10 cups Rice Krispie cereal, divided

10 1/2 cups mini marshmallows

Grease a 9 x 13 pan with butter and set aside

Make one  Rice Krispie layer at a time

Cook the caramel

Pour over the rice krispie layer

Put 2 1/2 cups of marshmallows in the caramel layer

Make the second layer of Rice Krispies and place on top of the caramel

LETS START

In a large non stick saucepan melt 6 tablespoons butter

Mix in 4 cups mini marshmallows and whip until the marshmallows melt

Add 5 cups of rice Krispies cereal and mix well until everything is coated.

Press in the pan with a buttered piece of wax paper and spread out evenly in the pan.

Next, make the caramel layer

In the same saucepan on medium heat, heat the butter with the condensed milk.

Add all the caramel pieces and stir until everything is melted.

Pour over the rice krispie layer spreading evenly

Press 2 1/2 cups mini marshmallows into the caramel layer

Make another layer with 6 tablespoons  butter, 4 cups mini marshmallows and 5 cups rice krispie cereal

Press all the rice krispie mixture over the caramel and marshmallow layer

Cover with plastic wrap and chill for two hours

These cut nice and even and will not last long enough for anyone to notice.

You can drizzle chocolate sauce  or chocolate chips on top if you like but I kept my plain.

These are fabulous. I mean really fabulous.

Thank you Jessica once again.

Published by cmangoff

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