1/2 c. butter
1 bag jumbo marshmallows
6 c. Rice Krispies

Spread in jellyroll pan (large deep cookie sheet.) Put in refrigerator to cool and set. Spread on top 1 (2 cups) jar marshmallow creme. Put in refrigerator.

1 1/2 bags caramels
1/4 c. butter
1 can sweetened condensed
Milk

Spread on top of marshmallow creme layer. Cool. Make another batch of regular Rice Krispies bars and spread on top.

Keep refrigerated.

(Cooper)