Melt margarine with molasses over low heat. Stir in rice chex; press into 9-inch square pan. Bake at 350°F for 10 minutes. Melt caramels with milk in heavy saucepan over low heat, stirring frequently until smooth. Pour over crust; sprinkle with chocolate chips and nuts. Cool; cut into squares or bars.
Instructions
Melt margarine with molasses over low heat. Stir in rice chex; press into 9-inch square pan. Bake at 350°F for 10 minutes. Melt caramels with milk in heavy saucepan over low heat, stirring frequently until smooth. Pour over crust; sprinkle with chocolate chips and nuts. Cool; cut into squares or bars.
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