Line two baking
sheets with waxed paper; set aside. In a large saucepan, cook and stir
the milk, caramels and butter over low heat until melted and smooth.
Remove from the heat; stir in the cinnamon and vanilla.
Krispies in a shallow bowl. With a toothpick, dip each marshmallow into
warm caramel mixture; turn to coat. Press bottoms into Rice Krispies;
place treats on prepared pans. Let stand until set.Yield: 5 dozen.