Caramel Rice Crispy Treats

This makes a huge pan full!

Ingredients

• 18 cups crispy rice cereal (19 ounce box)
• 1 cup butter (2 sticks)
• 1 3/4 cups white Karo corn syrup (does not have high fructose corn syrup)
• 2 cups packed brown sugar
• 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
• 1 tsp salt
• 2 tsp vanilla

Instructions

1. Coat a 9x13 inch baking pan with cooking spray or butter.
2. Into a very large capacity bowl, pour the 18 cups of crispy rice cereal. Set aside.
3. In a 4 quart saucepot over medium heat, melt the butter. Add the corn syrup and brown sugar and salt and stir well. Cook, stirring constantly, until mixture begins to boil. Boil and stir for three minutes.
4. Remove pot from heating element. Stir in the sweetened condensed milk. Return pot to cooking element; cook and stir until mixture comes to a boil once again. Boil and stir for an additional 3 minutes. Remove from heat and stir in vanilla.
5. pour the caramel sauce over the rice crispy cereal and stir to combine.
6. Pour the mixture into the prepared pan, press firmly into pan
7. Allow treats to cool before cutting.