Salted Caramel Treats Name: Jennifer Miller Base: Eglin AFB Recipe: Caramel 1 (14 ounce) bag caramels, unwrapped 1 (14 ounce) can sweetened condensed milk 1/4 cup unsalted butter Squares 1/4 cup unsalted butter 1 (10 1/2 ounce) bag miniature marshmallows 1 1/2 teaspoons vanilla extract 3 teaspoons flaked sea salt 8 cups toasted rice cereal 1 In a medium saucepan, melt caramel ingredients over medium low heat until smooth; remove from heat. 2 Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges. 3 In a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted. 4 Stir in vanilla, 1 teaspoon of the sea salt, and 1 cup of the melted caramel stirring until smooth; remove from heat. 5 Stir in cereal and press mixture into prepared baking dish. 6 Spread the remaining caramel over top and sprinkle with sea salt. 7 Let cool completely, peel off foil, and cut into 24 squares.