butter real or margarine
can of sweetened condensed milk
shredded coconut (optional)
1Layer 1: Melt 1/4 cup of butter in a large pot. Add 4 cups mini marshmallows and stir. When completely melted add 4 cups of the rice crispies and coat completely. Place on a buttered cookie sheet and let cool.
2Layer 2: In a small saucepan melt the caramels and butter, stirring frequently. When completely melted add condensed milk and stir. Pour over top of cookie sheet with rice crispies. Refrigerate for about 35 minutes until set. You can put the two layers together when warm but that will make gooey rice crispies so it just depends on your preference. You can add food coloring to all layers for different holidays if you want too.
3Layer 3: Repeat the first step making another batch of rice crispies. You can add anything you want to this layer. You may use coconut, chocolate chips, butterscotch chips, nuts, etc. Use your imagination!!! Place this layer in another cookie sheet and let cool. Once I added a layer of marshmallow fluff on this layer and then you can sandwich the two layers together and cut into squares. Enjoy!!