For my bridal shower almost two years ago, my mom gave me this cookbook:

She took the time to hand write favorite recipes from herself, aunts, grandmas and family friends. The same treasured recipes my childhood was built around. The meat and potatoes I was raised on.

{Can you tell she’s a teacher? Look at that pristine handwriting!}

It meant a lot to me, and even though I love trying new recipes, I still use this cookbook more than any other. She even included food-related photos of me, my sisters, my husband and his brothers.

I mentioned recently how so many of our friends are having babies right now. (On a side note, weddings are a pretty big deal, too. We’ve already got 10 this summer. Guess it’s that time of life for us!)

Anyway, though I appear organized on this blog, most nights I have no idea what we’re having for supper. It’s usually 5:30 when I’m getting crabby from a hunger-induced headache when I realize I have nothing planned for the night’s meal.

And there are only two of us.

I can’t even begin to imagine how crazy it must be to have a newborn, plus worry about dinner plans.

So I’m helping out in a way I love: I’m cooking supper for my friends. We’re bringing a meal to two separate couples this week, one tomorrow and one Thursday.

The menu:

>> cheesy potato bake (also known as “party potatoes” or “patio potatoes”)

>> bacon-wrapped cream cheese chicken (sorry folks, I don’t have a fancy name for this one)

>> Grandma’s caramel rice krispie bars (again, that’s the official name… any recipe with the word “grandma” in it must be good, right?)

Because I believe that dessert should always come first, tonight I whipped up the bars!

You should feel very lucky, because this is top secret. But I’m thinking it’ll make the world a better place if I share this recipe. Trust me.

Start with these ingredients:

Next, make rice krispie bars like you typically would. Butter + marshmallows + rice krispies. Simple as that.

Divide the mixture in two. Pat halves into two separate pans; one lined in wax paper, the other not.

[ I forgot to take a pic, but this is elementary, right? ]

After licking the marshmallow’d spatula clean, set aside.

Next, melt butter + caramel bits + sweetened condensed milk on the stove.

Stir.

Wait.

Stir some more.

Until it looks like this:

Remove from heat.

Sprinkle some mini marshmallows over the non-wax-paper-lined pan.

Ooh, pretty.

Cover with caramel.

{Side note: Don’t do what I did and try to “smooth” with a spatula. This will just blend your caramel and marshmallows together. Oops.}

Cover with wax-lined half of rice krispie bar.

Ta-da! Looks like just your basic rice krispie bar…

…with a special, delicious surprise smushed in the middle.

That’s it! Chill in the fridge, and you’re done.

Well, after you take care of these:

Before I clean my lovely kitchen mess, here’s the full recipe. You’re welcome in advance.

{Disclaimer: If these bars affect the number on your scale, I’m sorry, but I claim no responsibility.}

Grandma’s Caramel Rice Krispie Bars

9×13 pan

Melt: 1.5 bags mini marshmallows + 1/2 cup butter.

Pour over 8 cups rice krispies.

Put 1/2 in pan. Line another pan with wax paper and put other 1/2 in that pan.

Melt: 1 can sweetened condensed milk + 1/4 cup butter + 1 bag caramels.

Pour 1/2 bag mini marshmallows over pan of rice krispies without the wax paper. Cover with caramel sauce.

Cover with other pan of rice krispies.

Keeps well in fridge.