You wouldn’t think there could be too much caramel in a slab of marshmallows and cereal but unless you want to eat rice krispy bars with a fork, resist the temptation to toss in extra chunks of caramel. See exhibit A below.
The recipe card handed down to me reads “1 pkg caramels.” I assumed bags of caramels, like bangs, were bigger back in the 80s. So I added extra and I was oozingly wrong.
Rice Krispy Caramel Bars
11-ounce package caramels, unwrapped
14-ounce can sweetened condensed milk
1 and 1/2 sticks butter or margarine
10-ounce package marshmallows
6 cups krispy rice cereal
Get in the kitchen:
Line 8×11 pan or similar with parchment paper and butter generously. Or skip the paper and butter the pan itself. (You can use a 9×13 pan. I just like thicker bars.)
In the microwave or on the stove top, melt together caramels, condensed milk, and 1 stick of butter over low heat. Stir, stir, stir. Keep your eyes on it or it will burn.
In a large bowl or saucepan, melt together marshmallows and 1/2 stick butter. Stir in cereal.
Grab the buttered pan and drop big spoonfuls of the cereal mixture into the bottom – only use half of the mix. Spray the back of a large spoon with cooking spray and use it to press the cereal into an even layer.
Pour the caramel over the layer. Drop spoonfuls of the remaining cereal on top of the caramel. Use the greased spoon again to press the cereal into an even layer.
Let set at least four hours before cutting into squares. Eat within a day or two.