1/2 c. butter
8 c. mini marshmallows or 80 large
10 c. Rice Krispies
14 oz. bag caramels (40)
1 1/4 sticks butter
13 oz. can sweetened condensed milk

Melt 1/4 cup butter and 4 cups mini marshmallows or 40 large. Stir in 5 cups Rice Krispies. Pat in buttered 9 x 13-inch pan or use a jelly roll pan and spread Krispies layer thinner.

Melt caramels and 1 1/4 sticks butter in milk and bring to a boil. Pour over Krispies layer and refrigerate for 1/2 hour. Repeat first step with other half of butter, marshmallows and Krispies ingredients for another layer and pat on caramel layer.

Best if the bars are kept in the refrigerator. They freeze well, also.