Step 1

Butter a 9x13'' pan. Measure cereal into a large mixing bowl.

Step 2

Place butter in a large saucepan and melt over medium-low heat. 

Step 3

Once melted, add 4 heaping cups of miniature marshmallows. Stir constantly until marshmallows are melted and mixture is smooth. 

Step 4

Pour the marshmallow mixture over the cereal and stir gently to combine. 

Step 5

Pour mixture into greased pan and press gently into the pan. Don't press them down too much so that you have plenty of air pockets, resulting in light and fluffy rice krispie treats! 

Step 6

Refrigerate the rice krispie treats while you make the caramel.

Step 7

Make the caramel by combining all of the ingredients in a medium saucepan over medium heat. 

Step 8

Bring mixture to a rolling boil and continue to cook, stirring constantly until the mixture reaches the soft ball stage. (You can use a candy thermometer, or do what I always do and use the ice water method. **See further instructions for this in the notes below). 

Step 9

Once it reaches soft ball stage, remove from heat and pour the warm caramel over the rice krispie treats. 

Step 10

Smooth the caramel into an even layer over the rice krispies. 

Step 11

Allow to set for at least 30 minutes, or stick the pan in the fridge while you melt the chocolate.

Step 12

For the chocolate, add the butter and chocolate chips to a bowl and use a double boiler (or your microwave at 30 second intervals stirring in between) to melt the chocolate until smooth. 

Step 13

Pour melted chocolate over the set up caramel and smooth into an even layer. Refrigerate until the chocolate is set. 

Step 14

Enjoy! I store the bars in the refrigerator and they last at least a week.