1 (14 oz.) pkg. (about 48) vanilla caramels
1/4 c. milk
4 c. Rice Krispies
1 c. salted peanuts
butter
Popsicle sticks

Place unwraped caramels in a heavy 3 quart saucepan, add milk. Put pan on burner with low heat. Cook and stir until caramels are melted and smooth. Takes about 15 minutes. Turn burner off and remove from burner. Stir cereal and peanuts into caramels until coated. Grease an 8 x 8 x 2 inch baking pan by putting a little butter on a folded paper towel and spreading in bottom of pan. Spoon cereal mixture into greased pan. Let stand 1 hour until firm. Cut into 2 inch squares. Stick popsicle sticks into every square. Makes 16 pops.