¼ cup butter or margarine
¼ cup molasses
2 cups crispy rice cereal
40 caramel squares
3 tablespoons milk
1 cup semisweet chocolate morsels
1 cup chopped nuts

Preheat oven to 350°F.  Spray a 9x9-inch baking pan with non-stick vegetable spray.

In a saucepan, over low heat, melt margarine with molasses.  Stir in rice cereal.  Press into prepared baking pan.

Bake for 10 minutes.

In a 2-quart heavy saucepan, combine caramels and milk.  Heat over low heat, stirring constantly, until caramels melt and mixture is smooth.  Pour over the crust; sprinkle with chocolate morsels and nuts.  Cool; cut into squares.

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