Rice Krispies galore

I'm experimenting with more artistic photography. Do you think this could be in a cookbook? A little out of focus, perhaps...

Anyhoo, these recipes are both delicious and very easy to make.

The first is from the ever dependable Ivy Bake Cookbook.

Caramel Rice Krispies Bar

Ingredients:

Caramel:
1 (14 oz.) bag caramels, unwrapped
1 (14 oz.) can sweetened condensed milk
1 stick (1/2 c.) butter

Rice Krispies:
1 1/2 sticks butter, divided
10 cups mini marshmallows
10 cups Rice Krispies, divided

Directions:

Melt caramels, sweetened condensed milk, and butter in a bowl in the microwave for 3 minutes. Stir until smooth.
In another bowl, melt 6 tablespoons butter with 4 cups marshmallows for 70 seconds. Stir until smooth and pour over 5 cups of cereal. Stir until covered. Place in a greased 9x13 dish. Sprinkle 2 cups mini marshmallows on top, then pour caramel mixture over marshmallows. Refrigerate.
Make the second layer of krispies the same way as above and place on top of the caramel layer. Chill until firm.
Makes 12-15 servings.

The second is from the boyfriend of one of my former roommates. Watch out--they're addicting!

Ridiculously Delicious (and Heavy) Peanut Butter Rice Krispie Treats
Courtesy of Nate Barney

1 cup Corn syrup
1 cup Sugar
1 cup Peanut butter
6 cups Rice Krispies
1 cup each of Chocolate and Butterscotch chips

Heat corn syrup and sugar. Just before it comes to a boil, remove it from heat. Stir in peanut butter over low heat. Add rice krispies and stir. Put mixture in a 9x13 pan.
Melt chips in the microwave on power level six, stirring every minute until melted. Spread on top of rice krispies.
Refrigerate until cool.

After making both of those over the past weekend, I'm starting a diet today. :) Why would I make both, you ask? Simple. I had leftover caramel from an older desert, so I had to use that. And I had leftover rice krispies cereal from the first batch of Rice Krispies, so I had to use that as well. I can't stand wasting perfectly good ingredients!