Caramel Marshmallow Krispies

Unwrap all the caramels and put them in a medium sized pot. Put the margarine in with it and start to heat it on medium heat, stirring often till melted. When smooth, turn off the stove (you may have to put them back on the heat if the mixture gets too thick).

Put the Rice Krispies in a bowl. Put waxed paper in the bottom of the container that you will store these in. Dip the marshmallows in the caramel, then roll them in the Rice Krispies, then place them in your container.

I have found that it is easier for me to make these if my husband rolls the caramel covered marshmallows in the Rice Krispies after I have rolled them in the caramel first. This works for 2 reasons: First, it gets done faster so you don’t have to keep reheating the caramel. And second, my husband has tough fingers so the heat doesn’t bother him.

Store in an airtight container – if they last that long!