Rice Krispies Layer

1. Start by lightly greasing a 9×13 pan with 1 tbsp softened butter and lining it with parchment paper.
2. In a Dutch oven over medium heat, melt butter until bubbly and golden. Pour the marshmallows into the pot and stir with a rubber spatula until they are completely melted. Be careful not to overcook because they melt quickly.
3. Once melted, remove the mixture from the heat and mix in vanilla extract. Pour Rice Krispies cereal into the pot and stir until evenly incorporated. Make sure there aren’t any large clumps of melted marshmallow at the bottom of the pan. Remove from heat.
4. Quickly, pour the Rice Krispies mixture into your greased pan and press it down. Lightly wet or grease your hands and press them into the pan until evenly filled.
5. Cover with foil or plastic wrap and chill in the freezer for about 15 minutes or at room temperature for about an hour to set.

Caramel Layer

1. In a pot over medium heat, add caramel ingredients. Stir frequently. The mixture will start to bubble. Heat until it reaches the soft ball stage (about 235-245ºF). This should take about 15-20 minutes total. Remove the caramel from the heat and stir for a couple of minutes to thicken.
2. Pour caramel over the cooled Rice Krispies and chill in the fridge for 1-2 hours or in the freezer for 20 minutes.

Chocolate Layer

1. Pour the chocolate chips and coconut oil into a bowl. Heat in microwave for 30-second increments, stirring between, until melted.
2. Pour the chocolate mixture over the caramel mixture and return to the fridge to harden for about 15-20 minutes. This will also give them a really clean slice.
3. Remove and slice into squares.