Marshmallow Caramel Crispies

I'm not sure what to call these things, as evidenced by the oh-so-creative name, but they are tasty. They remind me of Halloween. When I was little, I made these with my grandma a lot. I think one year I even took them into school as a treat during the Halloween party.

There are two ways to make this. One is a bit time consuming all the way through and the other is time consuming followed by quick and easy. The first method requires the larger marshmallows and the second needs the tiny marshmallows. Both produce something yummy. Either way, feel free to make this for any occasion during any time of the year!

Marshmallow Caramel Crispies (Printer-friendly PDF Version)
1 14oz can sweetened condensed milk
8 oz of caramels
1/2 C butter
bag of marshmallows (big or small)
box of crispy rice cereal

Place the condensed milk, caramels, and butter in a medium sauce pan. Heat over medium-low heat (this is the time consuming part). Once the butter is fully melted, the stirring will have to be constant so the mixture doesn't burn to the bottom of the pan. A double boiler would be useful for the melting phase, if you have one.

Once the caramel mixture is fully melted, remove from heat and let cool for a few minutes. The mixture coats better when it is thicker.

Option 1: Stab the marshmallows with a toothpick like so. Place a decent amount of crispies in a bowl as well. The toothpick part is optional.

Dip the marshmallow into the caramel mixture and then roll it in the crispies. You can toss the marshmallows in the caramel and fish them out with a spoon to transfer them to the crispies bowl.

Place on a cookie sheet to dry. Repeat until all marshmallows are coated.

Option 2: Once the caramel cools a bit, pour the marshmallows into the caramel mixture. Stir. Add some crispies and stir. Continue to add the crispies until the mixture is to your liking.

Pour the marshmallow caramel crispie mixture into a greased cake pan to cool.