OK… this isn’t an ‘original’ recipe by my Mom (Bobbie), but she does love Caramel Rice Krispie Bars with all her heart. Be prepared for a ‘grown up’ version of everyone’s favorite childhood treat and remember… share the love.
Bobbie’s Caramel Rice Krispie Bars
Makes 1 large pan of bars
For the Caramel Filling:
- 14 oz can sweetened condensed milk
- 1-14 oz package soft caramels
- 1/4 cup (1/2 stick) butter or margarine
For the Rice Krispies and Assembly:
- 1.5 lbs (1 1/2 bags) miniature marshmallows, DIVIDED
- 1 1/2 cups (3 sticks) butter or margarine
- 8 cups rice krispie cereal
- Make caramel filling by melting all caramel filling ingredients in a small saucepan over low heat or in the microwave.
- Make rice krispie mixture by melting 1 lb. marshmallows and butter in a large bowl in the microwave; stir in rice krispie cereal to coat.
- Place 1/2 of rice krispie mixture in 15 x 10” jelly roll pan.
- Place remaining 1/2 lb (remaining 1/2 bag) of mini marshmallows on top of rice krispie layer.
- Pour caramel filling on top of marshmallows.
- Make sure you hands are slightly damp and press remaining rice krispie mixture on top of the caramel.
- Allow bars to set up in the refrigerator before cutting (spray your knife with cooking spray so it does not stick).
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