Ingredients
Equipment
Method
Preparation Steps
- Grease or line a 9x13-inch baking dish with parchment paper.
- Melt 4 tablespoons of butter with 6 cups of mini marshmallows over medium-low heat, stirring until smooth.
- Stir in 6 cups of Rice Krispie cereal until coated, then press into prepared pan.
- Melt 45 pieces of caramels with 1 teaspoon of vanilla extract and 1/4 cup of heavy cream over low heat until smooth, then pour over the Rice Krispie base.
- Melt 1 cup of chocolate chips with the remaining 1/4 cup of heavy cream in the microwave, stirring until smooth. Pour over caramel layer.
- Sprinkle chopped pecans and additional chocolate chips over the chocolate while warm.
- Chill in the refrigerator for 30 minutes until set, then cut into squares and serve.
Nutrition
Notes
Customize toppings by substituting pecans with other nuts or adding sea salt for extra flavor.
