Ingredients

The following ingredients have 24 Servings
  • 1 bag (11 oz) wrapped caramel squares, unwrapped
  • 1/2 cup unsalted butter
  • 16 oz. mini marshmallows
  • 1/4 teaspoon salt
  • 7 cups (6.3 oz) Rice Krispies or puffed rice cereal

Instruction

  • Spray a 9×13-inch baking dish with nonstick cooking spray or rub with butter. Set aside.
  • In a large pot (I like to use a Dutch oven), slightly melt the butter, then add the caramels. Cook, stirring constantly, until the caramels are mostly melted.
  • Add the marshmallows to the pot and continue to stir until the marshmallows are melted. Stir in the salt.
  • Remove from the heat and stir the Rice Krispies into the mixture. Stir lightly, making sure the cereal is evenly coated with the caramel marshmallow mixture.
  • Immediately pour into the prepared baking dish. Lightly press the cereal into a single layer – you don’t want to compact the cereal, but you want it all evenly pressed in. 
  • Let the bars sit until they are set up, at least 30 minutes, then slice into squares.