8 c. Rice Krispies
2 (10 1/2 oz.) bags mini marshmallows
1 can Borden's sweetened condensed milk
1/2 c. butter
1/4 c. butter
1 bag Kraft caramels

Melt 1/2 cup butter with 1 1/2 bags marshmallows in saucepan over low heat. Add Rice Krispies. Press into 11 x 15 inch pan. Sprinkle the remaining 1/2 bag of marshmallows on top of bars.

Melt 1/4 cup butter with condensed milk and caramels. Pour evenly over the marshmallows.