Caramel Krispie Bars
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- 2 (8 oz.)
- bags kraft jet-puffed caramel & vanilla swirled marshmallows
- 1 stick
- butter (8 tablespoons)
- 8 cups
- kellogg's rice krispies cereal
1Butter the inside of one 13x9x2-inch cake pan, then set the pan aside.
2In a large stock-pot, melt the butter over very low heat. (Whenever I make rice krispie bars, I use an 8-quart Teflon coated stock-pot.)
3After the butter's melted in the pot, add the marshmallows, and stir until the marshmallows have completely melted.
4Remove pot from the heat, add the cereal, and stir until the cereal is evenly coated with the marshmallow mixture.
5Press the marshmallow/cereal mixture into the buttered pan.
6Let bars sit for 2-3 hours, before cutting them.