3tablespoonsunsalted butter, cut into tablespoon size pieces45 grams
1teaspoonvanilla
1teaspoonsalt or to taste
For chocolate drizzle
2Cchocolate chips
½Cchopped pecans
Instructions
Make Crispies
In a 4 quart sauce pan, melt butter on low heat. Once butter has melted, keep heat on low and add mini marshmallows.
Once marshmallows begin to soften and melt, add peanut butter while constantly stirring
Once, mixture is almost combined and melted, remove from heat and continue to stir until marshmallows have completely melted..
Add crisp rice cereal to sauce pan and stir until evenly coated with mixture.
Make Caramel
In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that's a little bigger than what you think you will need. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully. Then, mix in the butter, vanilla, and salt (to taste) one ingredient at a time. Let cool slightly.
Assemble
Add rice crispy mixture to greased ½ pan. Spray your hand with nonstick cooking spray and pat down mixture until firmly compacted.
Pour caramel evenly over the top of rice krispie treats.
Melt chocolate chips in the microwave in 30 second increments (for about 90 seconds total), stirring after each until smooth.
Drizzle chocolate over the caramel layer. Sprinkle chopped pecans over the top of the chocolate.