These are my all-time favorite marshmallow krispie treats!
Caramel Krispie Bars
2 (8 oz.) bags Kraft Jet-Puffed Caramel & Vanilla Swirled Marshmallows
1 stick butter (8 tablespoons)
8 cups Kellogg's Rice Krispies Cereal
Butter the inside of one 13x9x2-inch cake pan, then set the pan aside.
In 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.)
After the butter's melted in the pot, add the marshmallows, and stir until the marshmallows have completely melted.
Remove pot from the heat, add the cereal, and stir until the cereal is evenly coated with the marshmallow mixture.
Press the marshmallow/cereal mixture into the buttered pan.
Let bars sit for 2-3 hours, before cutting them.
Yields: 24 bars