Rice Krispie treats have got to be my favorite, quick and easy, fill in – go to dessert to make especially if kids are coming. Eating them while still warm and even before they are pressed into the pan is the best! My love for them dates back to my grade school years and the endless bake sales. Everyone loved them and with just 3 ingredients who wouldn’t? Plain, with chocolate chips, coconut, nuts – you name it we tried it. So, when I found this version years ago I knew it had to be a winner.
During my years as a sales rep, there was a brief time that Keokuk, Iowa was part of my territory. A customer of mine was selling a cookbook from the Ivy Bake Shoppe in Fort Madison, Iowa, a Mississippi River town. I never made it to the shoppe but the real prize was Martha Wolf’s cookbook with a collection of recipes that come from families, friends, chefs, and customers to be shared and loved by all. The recipes include ingredients that are easily available and the directions are written in a simple way that reminds me of my mom’s recipes and her not-so-detailed recipe cards. You gotta love it!
The recipe consist of a layer of Rice Krispie treats topped with marshmallows and then a layer of caramel is poured over the marshmallows. The caramel is the perfect mixture of butter, condensed sweetened milk and then, of course, caramels. The layering is set and refrigerated before a final layer of Rice Krispie treats is gently spread on top. Heavenly!
I have to add one more tidbit about this recipe. It’s a great recipe to include when having a large gathering. It’s been added to our Thanksgiving menu a number of times and it’s a recipe that I can hand over to the cousins to assemble which frees up my hands to make something else. It’s fun to have everyone involved and chatting while catching up.
I hope you’ll give this recipe a try. All ages will love it and I don’t think you’ll be disappointed. What is your favorite dessert to make when you have a large gathering? Do you try to have a variety of goodies to please all ages? Please consider sharing a story in the comment section below.
Thanks for stopping by, Rose
- 1 14 oz. bag of caramels unwrapped. The Kraft caramel bag now is 11 oz. You will need 1 bag at 11 oz., and 12 more individual caramels.
- 1 14 oz can sweetened condensed milk
- 1 stick butter
- Rice Krispies
- 1½ sticks butter divided (6 tablespoons, 6 tablespoons)
- 10 cups miniature marshmallows divided (4 cups, 4 cups, 2 cups)
- 10 cups Rice Krispies divided (5 cups, 5 cups)
- Place caramels, sweetened condensed milk, and butter in a bowl and microwave for 3 minutes. Stir until smooth and return to microwave if not completely melted. Usually, 1-2 more minutes depending on your microwave.
- Set aside to cool.
- In another bowl, melt 6 tablespoons of butter and 4 cups marshmallows for 70 seconds.
- Stir until smooth and pour over 5 cups of cereal.
- Stir until the cereal is coated.
- Place the Rice Krispie mixture in a buttered 9 X 13 glass pan.
- Sprinkle 2 cups of miniature marshmallows on top of the Rice Krispie mixture.
- Carefully pour caramel mixture over the marshmallows.
- Refrigerate to set up.
- Repeat the second layer of Rice Krispies.
- Melt 6 tablespoons of butter with 4 cups of marshmallows, stir and pour over 5 cups of Rice Krispies and mix until coated.
- Place second layer of Rice Krispie mixture on top of caramel layer and chill until firm.
- Chill at least ½ hour before cutting.
- I like to cut into small pieces because they are sweet.