Ingredients

1 # pk Kraft caramels (light only)

14 oz can Eagle Brand milk

1 cup butter or marg. (I use butter)

1# bag large marshmallows

13 oz Rice Krispies

Directions

Melt caramels, milk and butter over low heat - stirring occasionally

Roll marshmallows in caramel using 2 forks, then in rice krispies

Lay on wax paper until completely cool before putting in container

Notes

I use 2-10 oz bags of marshmallows. As caramel gets cooler, more sticks to marshmallows, so if you want thicker caramel mixture let cool a little before you start dipping. I put in cupcake wrappers.

* From Mellen Centennial Cookbook