Natalie's Caramel Rice Krispie Treats

These are AMAZING treats, which Natalie first served us when we went to visit in Idaho! These don't last at our house--better grab a piece before they disappear! You might want to double this recipe and make two 9" x 13" pans! I highly recommend using REAL butter in the caramel topping...margarine makes the caramel really runny.

Rice Krispies (Start the caramel BEFORE the Rice Krispies and set aside):
1 lb. pkg. (6 cups) miniature marshmallows or 60 regular marshmallows - you will also need an ADDITIONAL cup of uncooked miniature marshmallows for the center of this dessert
1/2 c. butter
9 c. Rice Krispies

Melt butter in large saucepan over medium-low heat. Add marshmallows and stir until completely melted. Remove from heat and mix in Rice Krispies. Stir until well coated. Spread HALF of Rice Krispie mixture into greased 9" x 13" pan.

Caramel Topping:
1/2 c. butter
1/2 c. brown sugar
2 TB. light Karo syrup
1/2 can sweetened condensed milk
**Natalie prefers to double the caramel to use 1 can of the milk.  You can save the extra caramel for ice-cream, apples or make 2  batches of rice krispies!**

Heat butter, brown sugar, and Karo syrup over medium heat, stirring constantly. Boil to firm ball stage (about 10 min.) Perform the "cold water test" and place a small spoonful of boiling caramel in COLD water. It is finished if you can form it into a ball and have it hold its shape after the "cold water test." It should still be easily pliable, but NOT really soft/runny. Remove from heat and stir in 1/2 can sweetened condensed milk. Spread caramel topping over the Rice Krispies in the pan. Sprinkle additional miniature marshmallows over the caramel and then spread the second half of the Rice Krispie mixture evenly on top.