The recipe is not for the faint hearted, don't even bother making them is you are worried about keeping track of calories, on the plus side - they are delicious
16 c. rice krispies
2 cubes butter
3 - 16 oz. bags of mini marshmallows
1 c. butter
1 can sweetened condensed milk
Make half of rice krispy mixture ( 1 bag marshmallows, 1 cube butter, 8 c. rice krispies) mix according to regular rice krispy recipe and smash down in greased 9 x 13 pan. Lay out waxed paper and tap rice krispies out of pan onto waxed paper. Repeat with second batch of rice krispies (1 bag marshmallows, 1 cube butter, 8 c. rice krispies) but leave in greased pan.
Sprinkle 1/2 bag of mini marshmallows on batch in pan. In a saucepan melt 1 c. butter, 50 caramels, and add sweetened condensed milk. Stir until melted and mixed together. Pour this caramel sauce over the marshmallows and carefully spread. Top with your first sheet of rice krispies that are on waxed paper. Stack together and refrigerate at least 1 hour. I found it was better to make the day before and leave in fridge overnight to let the caramel set up.
These are alot of work but well worth it. And the best part, at least for Matt is that there is absolutely no peanut butter polluting them.