[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Rice Krispie Caramel Bars[/title][fusion_text]
Week of Dec. 22nd to Dec. 26th, 2008
RICE KRISPIE CARAMEL BARS (Thanks to Carol Gerads, Holdingford, Mn.)
3/4 Cup Butter, divided 1 1/2 Pkg. Mini Marshmallows, divided
9 Cups Rice Krispies 14 oz. Can Sweetened Condensed Milk
14 oz. Pkg. Caramels
In a kettle, melt 1/2 cup butter with 1 package of mini marshmallows. Stir until combined and then add the Rice Krispies. Mix well. Pour half of the mixture into a greased 10×15 inch pan and press down. Pour the other half of the mixture into another 10×15 inch pan and press down. Pour the half bag of marshmallows over one pan of the Rice Krispies. In a saucepan, melt the caramels with the sweetened condensed milk and 1/4 cup of butter. Stir until smooth. Drizzle the caramel mixture over the top of the marshmallows. Now flip the second pan of Rice Krispies on top of the caramel. Let sit and cool. Cut and enjoy.
Note: If you line the second pan with parchment paper or wax paper, the Rice Krispie mixture will flip out easier. Carol said this is a good recipe for people who can’t have flour or nuts.
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