Line a 9x9-inch baking pan with parchment paper. I find it easiest to spray the pan with nonstick spray first then put on the parchment paper since it will stick to it better. You can also use clips on the sides of the parchment paper to help hold it in and to keep the paper from folding inward.
Place 1 cup of the dark chocolate chips and ½ Tablespoon of salted butter in a medium-sized, microwave-safe bowl. Heat the mixture in 30 second intervals until the chocolate is fully melted. Stir after each heating because sometimes the chips won’t look melted but they will be once you stir them.
Add ½ cup of the Rice Krispies cereal and mix it in. Spread the mixture into the prepared baking pan. Place the pan in the refrigerator for at least 5 minutes or until it hardens.
In another medium-sized, microwave-safe bowl, heat the caramel bits and heavy cream for 30 seconds. Stir well and continue heating in 15-30 second increments, stirring between each one, until the caramel is fully melted and smooth.
Spread the liquid caramel over the chocolate layer, ensuring a ½ inch border of plain chocolate is left. Place the pan back in the refrigerator for at least 5 minutes or until the caramel firms up.
Heat the remaining 1 cup of dark chocolate chips with ⅓ Tablespoon of salted butter, the same as you did in the 2nd step above as directed above until smooth and creamy.
Gently fold in the remaining ½ cup Rice Krispies cereal.
Place dollops of the mixture all over the top of the caramel layer. Carefully even out the chocolate layer to cover the caramel and bottom chocolate layer evenly.
Return the pan to the refrigerator until completely hardened, about 1 hour. Cut into squares and serve chilled or at room temperature.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
You can use half and half or whole milk if needed.
This recipe is best with dark chocolate but can be made with semi-sweet or milk chocolate chips.
When using the microwave to melt bits, be sure to stir in between intervals.
Chilling the bars before cutting helps make it easier.
You can use any brand Rice Krispies.
Lining the baking dish with parchment paper helps remove them later.
Leave a 1/2 inch when spreading the caramel over the chocolate layer so it doesn't spill everywhere.
When spreading the chocolate and rice krispie mixture over the top of the caramel layer be sure to use a knife or spatula so it gets evenly distributed.