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Caramelts


(14 ounces) package caramels
1/4 cup milk
4 cups crisp rice cereal
1 cup salted peanuts

Unwrap caramels and place in a large saucepan. Add milk cook over low heat until caramels melt, stirring often. Remove from heat and stir in cereal and peanuts. Spoon into buttered 8-in. sq. pan. Cool completely in pan on a wire rack. Cut into sq..




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.