2 (10 oz.) bags marshmallows
18 tbsp. butter
9 c. Rice Krispies
1 sm. bag caramels
1 can Eagle Brand milk

Melt over low heat; one bag of marshmallows and 4 tablespoons butter. Stir in 4 1/2 cups of Rice Krispies; press into a 9"x13" buttered cake pan. Melt caramels, 10 tablespoon butter and Eagle Brand milk together and spread over Rice Krispies mixture and refrigerate about 1/2 hour. Then repeat Rice Krispies recipe from above and put on top of caramel mixture.