1. In large saucepan melt butter over low heat. Add marshmallows and caramels. Stir until completely melted. Remove from heat. Stir in cinnamon and cardamom (if desired). Add half-and-half. Stir until well combined. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 9 x 9 x 2-inch pan coated with cooking spray. Sprinkle with salt. Cool completely. Cut into bars. Best if served the same day.
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For best results, use fresh marshmallows. - Diet, reduced calorie or tub margarine is not recommended. - Store no more than two days at room temperature in airtight container.
Recipe courtesy of Melissa d'Arabian for Kellogg Company