Prep Time: 2 minutes

Cook Time: 3-5 minutes

Serves: 12

Ingredients:

7 C. rice cereal

4 T. butter

1 package (10 oz., about 40) regular size marshmallows or 4 cups miniature marshmallows or 1 jar (7 oz.) marshmallow crème, can be substituted for marshmallows.

1 jar caramel sauce

1 C. chocolate chips

1 tsp. shortening

1, 1/2 C. pecan pieces

What to do:

Prepare a 13 x 9 x 2-inch pan with cooking spray.

In a large saucepan over low to medium-low heat melt your butter, add marshmallows and stir until completely melted and combined. Remove from heat. Add rice cereal, stir until well coated.

Using a spatula coated with butter or cooking spray evenly press mixture into your pan, cool. Heat caramel sauce and drizzle over prepared cereal. In a medium size microwave-safe bowl combine chocolate chips and shortening. Microwave on high for 30-second intervals, stirring in-between until smooth, drizzle over caramel sauce then add the pecan pieces on top and lightly pat down to make them stick, cool. Cut into 2-inch squares. Best if served the same day.

Microwave Instructions:

Prepare a 13 x 9 x 2-inch pan with cooking spray.

In a large microwave-safe bowl heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes. Stir until smooth. Add rice cereal, stir until well coated.

Using a spatula coated with butter or cooking spray evenly press mixture into your pan, cool.  Heat caramel sauce and drizzle over prepared cereal. In a medium size microwave-safe bowl combine chocolate chips and shortening. Microwave on high for 30-second intervals, stirring in-between until smooth, drizzle over caramel sauce then add the pecan pieces on top and lightly pat down to make them stick, cool. Cut into 2-inch squares. Best if served the same day.