"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 (17.5 oz.) pkg. Rice Crispy Cereal 1 c. margarine 1 (14 oz) c. sweetened condensed milk 1 (14 oz.) pkg. individually wrapped caramels 2 (10.5 oz.) pkg. large marshmallows
Line a baking sheet with wax paper. Pour the rice cereal into a large bowl. Combine the margarine, sweetened condensed milk and caramels in the top of a double boiler. Stirring constantly cook over lightly simmering water until melted and combined. About 5 minutes. Use a wooded shewer to dip each marshmallow into the hot caramel mixture. Immediate roll caramel marshmallows in the rice crispy cereal. Remove skewer and place on wax paper and allow to cool and harden.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.