20 marshmallows
20 vanilla caramel candies
2 tbsp. water
2 tbsp. butter
1 tsp. vanilla
3 c. crisp rice cereal
1/2 c. chopped pecans

Grease pan. Stir in marshmallows, caramels, water, and butter with wooden spoon in saucepan over low heat until caramels and marshmallows melts.

Remove from heat. Stir in vanilla. Stir in cereal and nuts until well coated with caramel mixture. Press into baking pan using mixing spoon. Cool. Cut into 1 inch squares using table knife dipped into hot water. Store in airtight tin.