(by Shirley McNevich)
1 stick Parkay margarine
1 - 14oz. bag Kraft caramels (unwrap each caramel)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 bag campfire-sized marshmallows
2 to 3 cups crushed Rice Krispies cereal
Place Saran Wrap on a cookie sheet--set aside. Place rice krispies in a Ziploc bag--close the bag and crush them with a rolling pin. Put crushed rice krispies into a bowl. In a saucepan over low heat add Parkay--melt. Add Eagle milk--stir. Add all unwrapped caramels--turn heat to medium--stir and cook until mixture is melted and smooth. Use a toothpick to stick each marshmallow--dip each marshmallow into the caramel mixture until coated, then roll marshmallow in the crushed rice krispies. Place finished marshmallow on to the cookie sheet and remove the toothpick. Repeat with all marshmallows. Cool completely, then refrigerate.