Chocolate Caramel Peanut Butter Rice Crispy Treats - Doug, Austin, Brooke

Ingredients:
7 cups rice krispies
10 oz marshmallows
1 T vanilla
2 T water
14 oz. caramels
1 1/2 cups peanut butter
12 oz. semisweet chocolate chips

Directions:
1. Butter 9X13 pan.
2. Place 3T of butter and marshmallows in a saucepan add cook over medium heat, stirring until melted.
3. Stir in vanilla.
4. Turn off heat stir in cereal, pour into buttered pan. Press in mix firmly. Place in refrigerator.
5. Place caramels in saucepan with water. Heat onlow heat until melted.
6. Add 1 cup peanut butter to caramel and stir until blended.
7. Pour onto chilled rice krispies mixture and spread to edges. Put back into refrigerator.
8. Over low heat melt chocolate stirring frequently.
9. When melted add 1/2 c. peanut butter, stirring until smooth. Pour chocolate mix over caramel layer, evenly and to edges.
10. Place in fridge for 1 hour or until firm to touch.