Place the butter and marshmallows in a large microwave safe bowl.  Microwave in 20 second intervals, stirring after each interval until the mixture is melted and well combined.

Then stir in the vanilla extract and the Rice Krispie Cereal until the cereal is coated in the marshmallow mixture.

Spray a 9X13 baking pan with non-stick cooking spray and press the Rice Krispie mixture into the pan.

To press the mixture, I spray a piece of wax paper or parchment paper with non-stick cooking spray. Place the pan in the refrigerator to chill.

Remove from heat and let the mixture cool slightly.

Pour the caramel sauce on top of the Rice Krispie treats and spread it out as evenly as possible.

Then place the pan back in the refrigerator to chill.

In a separate saucepan, bring the heavy whipping cream until it’s almost boiling. Remove the pan from the heat, then whisk in the chocolate chips.

Continue to whisk until the chocolate is melted and smooth.

Let the mixture cool for 5-10 minutes.

Then pour the chocolate topping on top of the caramel on the Rice Krispie treats as evenly as possible.

Then refrigerate for at least 2 hours to allow everything to set.

When serving, let the bars sit at room temperature for 30-60 minutes to soften slightly.

Then the bars are ready to slice, serve and enjoy!