FIRST LAYER:

1/4 c. butter
4 c. Rice Krispies
4 c. miniature marshmallows

Melt the butter and marshmallows. Stir in Rice Krispies and pat in a buttered 9x13 inch pan.

SECOND LAYER:

1 1/4 sticks butter
1 can sweetened condensed milk
1 (14 oz.) bag caramels

Use heavy skillet and melt caramels, butter and condensed milk. Bring to boil slowly or can microwave until caramels are melted. Pour over Rice Krispies. Refrigerate for 50 minutes.

THIRD LAYER:

4 c. miniature marshmallows
1/4 c. butter
4 c. Rice Krispies

Melt the butter, marshmallows. Stir in Rice Krispies. Put on top of caramel mixture. Refrigerate.