8 c. Rice Krispies
2 pkgs. mini marshmallows
1 can Eagle Brand milk
1/2 c. butter
1/4 oz. caramels

Melt butter and 1 1/2 packages mini marshmallows. Pour over Rice Krispies. Press 2/3 into 10x15 inch pan. Sprinkle remaining marshmallows (don't melt) over. Melt caramels and milk. Pour over marshmallows. Pat remaining Rice Krispie mixture over and press down with buttered fingers or spray spatula with Pam. Need to stretching topping to cover and let caramel layer show through. Cut into 48 bars.