Chocolate Caramel Crispy Bars

8 tablespoons (1 stick) unsalted butter 6 ounces (1 cup) semisweet chocolate chips 1/2 cup caramel sauce (caramel ice cream topping will also work) 1/2 teaspoon salt 10 ounces (1 bag) mini marshmallows 6 cups crispy rice cereal In a large saucepan (10 cup capacity), melt together butter and chocolate chips and stir until smooth. Mix in caramel sauce and salt. Remove from heat and stir in marshmallows, melting until smooth. Gradually add crispy rice cereal, stirring until cereal is evenly covered. In a greased 9x13-inch pan, press down cereal until evenly distributed and attened. Allow to cool to room temperature before cutting into bars and serving. Store bars in an airtight container at room temperature to keep soft and chewy.

Basic Caramel Sauce

1 cup granulated sugar 1 cup heavy cream, warmed 1/2 teaspoon salt In a large saucepan over medium heat, mix together granulated sugar and 1/4 cup water. Scrape down sides of pan and let sugar boil, without stirring, until sugar reaches a golden amber color (if using a candy thermometer, this happens somewhere between 325F to 350F). If the sugar becomes too dark, it may turn the caramel bitter. Remove sugar from heat and allow to rest for a full minute before pouring in warmed heavy cream. Whisk vigorously to incorporate cream (caramel will bubble up violently so be very careful!). If the caramel seizes up, place caramel back over medium heat and stir until sugar melts once again and caramel becomes smooth (this could take upwards of 5-7 minutes). Stir in salt. To store, keep refrigerated in an air-tight container. To warm, place in the microwave for 30 seconds to heat through.