Caramel Crunch

1 (7 oz.) pkg caramels
2 tbs butter
2 cups halved marshmallows
4 cups crisp or puffed cereal
1/2 cup chopped nuts (optional)

Melt caramels and butter together in a double boiler. Add marshmallows and heat till melted. Stir until combined. Measure cereal and nuts into a greased bowl. Pour caramel mixture over and stir well with a fork. Turn into an 8 x 12 inch shallow greased bake pan. Press down well. Chill for 1 hour; then cut in fingers size pieces. Dip ends in melted semisweet chocolate if you like. Makes about 6 dozen. Will keep 2 weeks.