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QUICK & EASY RICE KRISPIE CARAMEL BARS Recipe

Ingredients
  • 1 package marshmallows (16 ounce package)
  • 1 stick butter or margarine
  • 8 cups Rice Krispies
  • 1 package caramels
  • 1 more) stick butter or margarine
  • 1/2 can sweetened condensed milk
Directions
Microwave the marshmallows and 1 stick of butter on high for 4 minutes. Add 8 cups Rice Krispies. Put 1/2 of this mixture into a 9 x 13 inch pan. Put the other half into another 9 x 13 inch pan. Microwave the caramels, another stick of butter and the sweetened condensed milk on high for 4 minutes. Pour this caramel mixture over one of the pans of Rice Krispies mix. Tip out the other Rice Krispies mix from the other pan and put on top of the caramel. Cool before cutting. Note: I only use 1/2 to 1/3 of the caramel mixture. Leftover caramel sauce is great with cut up apples.
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QUICK & EASY RICE KRISPIE CARAMEL BARS Recipe - Related Content

Cooking Tips & Advice
Caramel apples are a great snack that everyone enjoys. You will find them sold in many different types of stores but they are also easy to make at home. They can be made from store-bought caramels or you can make your own caramel from scratch if you desire.
Preparing Fried Rice with Uncooked Rice | Preparing Fried Rice with Previously Cooked Rice There are many methods used for preparing fried rice recipes, but two methods that combine the moist heat methods of boiling/absorption/steaming and the dry heat methods of frying/stir-frying are among the most popular.
Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking most whole grains.
Steaming Rice with a Bamboo Steamer | Steaming Rice with an Electric Steamer Steaming is a technique for cooking rice that is very popular in Asian countries. It produces perfectly cooked rice, but the method can be very time consuming.
Cooking Rice with the Absorption Method | Cooking Paella | Cooking Risotto Cooking Rice with the Absorption Method Cooking rice with the absorption method is, perhaps, the method that most people are accustomed to when cooking rice, but it is often the most difficult.
Glossary Terms
Pasta made with wild rice flour. It is brown in color and has a nice nutty flavor. Wild rice pasta that is made with only wild rice flour would be gluten-free pasta.
A flavorful rice from South America. The grains are very long and thin. Surinam rice is highly sought after, but it is difficult to find in the United States.
A long-grain variety of rice with red bran that is cultivated in India and has not been milled. Indian red rice has a nutty flavor and is reddish-tan in color.
A medium-grain variety of rice that is cultivated in Thailand. The rice is sold with much of the red bran covering the kernel so that only a hint of the white kernel is revealed.
A medium-grain variety of rice that is cultivated in Indonesia. The rice is sold with only flecks of red bran covering the kernel so that some of the white kernel shows through.
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