Preparation Steps

• Line an 8 inch square pan with parchment, leaving an overhang. Lightly butter the parchment with 0.5 tablespoon butter.
• Make the caramel: In a small saucepan over low heat, combine the caramel candies, heavy cream, and 1 tablespoon butter. Cook, stirring often, until completely smooth. Keep warm on the lowest heat.
• In a large pot over medium-low heat, melt 0.25 cup butter. Add the mini marshmallows and cook, stirring, until melted and glossy. Stir in vanilla and fine sea salt.
• Remove from heat and immediately fold in the crispy rice cereal until evenly coated.
• Press half of the cereal mixture into the prepared pan with a buttered spatula. Drizzle half of the warm caramel over the top.
• Add the remaining cereal mixture and gently press into an even layer. Drizzle the remaining caramel on top and swirl with a buttered knife. Sprinkle with flaky sea salt.
• Optional chocolate drizzle: Melt chocolate chips with coconut oil in a microwave-safe bowl in 20 second bursts, stirring between each, until smooth. Drizzle over the top.
• Let set at room temperature for 60 minutes, then lift out by the parchment and cut into 16 squares.