Categories: Cookies

Ingredients

• 1/2 cup (1 stick) butter
• 1 14 oz bag caramels, unwrapped
• 1 14 oz can sweetened condensed milk
• 1 16 oz bag regular marshmallows
• 5-7 cups crisp rice cereal

Directions

1. Line cookie sheet with wax paper.

2. In a medium saucepan, set over low heat, melt the butter and caramels, stirring constantly. Remove from heat. Whisk in the condensed milk until blended and smooth.

3. Spread the cereal in 1/4 inch layer in a lipped jelly roll pan. Using a fork, dip one marshmallow at a time in caramel mixture (coating thoroughly). Roll coat marshmallows in cereal until well coated. Place coated marshmallows on wax paper. Refrigerate for 30 mins before serving. Store in airtight container in refrigerator up to 3-4 days.

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