Ingredients
3tbspbutter
10ozmini marshmallows
1tbspvanilla
7cupsrice krispies cereal
14ozcaramels,unwrapped
2tbspwater
½cuppeanut butter
1bagmilk chocolate chips
Preparation
Grease a 9×13-inch pan and set aside.
In a medium pot add butter and mini marshmallows and melt on medium heat stirring constantly. When mixture is smooth, add vanilla.
Remove pot from heat and add cereal and mix well. Pour this into the greased pan.
Spread and smooth the mixture using a spatula or wax paper. Put in fridge and chill.
In another pot, add unwrapped caramels and water and cook on low heat, stirring constantly until the mixture is smooth. Pour this over Rice Krispies mixture and spread evenly. Put back in the fridge to chill.
For last layer, add chocolate chips to a small pot on low heat, stirring constantly until melted and smooth. Add peanut butter and mix until smooth. Remove from heat and add to the caramel layer. Place back in fridge to chill for at least 1 hour.
Cut bars while cold but set out at least ½ hour before eating so they aren’t as hard and cold.
Serve and enjoy.
