Chocolate Caramel Rice Krispie Squares

• Breakfast Foods

  • 4 cups Rice krispies cereal

• Condiments

  • 3/4 cup Peanut butter

• Baking & Spices

  • 8 oz Milk chocolate
  • 7 oz Unwrapped caramels
  • 1 tsp Vanilla

• Dairy

  • 1 1/2 tbsp Butter

• Desserts

  • 1/2 bag Marshmallows

• Liquids

  • 1 tbsp Water

Found on artandthekitchen.com

Description

Ingredients

• 1½ tbsp. butter
• ½ bag marshmallows (about 20 large-2 cups mini)
• 1 tsp vanilla
• 4 cups Rice Krispies cereal
• 7 ounces unwrapped caramels (1/2 bag)
• 1 tbsp. water
• ¾ cup peanut butter (divided use)
• 8 ounces milk chocolate

Directions

• Butter a 9 x 9 inch pan.
• In large bowl melt butter in microwave just until melted. Add marshmallows, stir to coat marshmallows in butter, then microwave until melted, stirring occasionally. This should only take a couple of minutes.
• Stir in vanilla.
• Stir in Rice Krispies.
• Pour into buttered pan and press mixture firmly with buttered hands.
• Place in refrigerator to chill.
• In saucepan, melt caramels and water on low heat, stirring frequently. (careful not to burn).
• Remove from heat, stir in ½ cup peanut butter. Blend completely.
• Pour over Rice Krispies, and spread to an even layer.
• Put back into refrigerator.
• In saucepan over low heat, melt chocolate.
• When melted, stir in ¼ cup peanut butter. Combine well.
• Pour chocolate over caramel layer spreading to edges in even layer.
• Refrigerate for 1 hour or until chocolate is firm.
• Cut into squares.