~*Caramel Crisp Bars*~

4 cups mini marshmallows

1/4 cup (1/2 stick) butter

14 caramel candy squares

1 teaspoon vanilla extract

6 1/2 cups crisped-rice cereal

1 1/4 cups semisweet chocolate chips

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1. Line a 9- by 13-inch baking pan with a piece of foil that extends at least 2 inches over each end. Grease the foil; set the pan aside. Melt the marshmallows, butter, and caramels in a large saucepan over low heat. Stir continuously until smooth, approximately 9 minutes. Remove from the heat and stir in the vanilla extract. Add the cereal and chocolate chips; mix well. Spread the mixture in the prepared pan. Let it cool completely, about 45 minutes.



2. Transfer the mixture to a cutting board by lifting up the foil. Carefully peel off the foil. Using a sharp knife, cut the mixture into 12 large bars, as shown above, or 24 small bars.
Store in an airtight container.


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Makes about 24 small bars