Instructions

• Lightly grease a 9×13-inch baking pan and set aside.
• In a large saucepan over low heat, melt 3 tablespoons butter.
• Add 4 cups of the mini marshmallows to the melted butter and stir constantly until completely melted and smooth. Remove the pan from the heat.
• Stir in 1/2 cup smooth peanut butter until fully incorporated and melted.
• Add 6 cups Rice Krispies cereal and the remaining 2 cups mini marshmallows to the saucepan. Stir until the cereal and marshmallows are evenly coated.
• Transfer the mixture to the prepared 9×13 pan. Using a lightly greased spatula or greased hands, press the mixture evenly and firmly into the pan. Set aside.
• Place the 11 oz unwrapped caramels and 2 tablespoons heavy cream in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring after each interval, until the caramel is completely melted and smooth.
• Pour the melted caramel evenly over the pressed Rice Krispie layer and spread to mostly cover the top.
• Immediately sprinkle 1 1/2 tablespoons coarse sea salt evenly over the caramel. Let cool at room temperature until the caramel sets (about 30 minutes) or refrigerate 15–20 minutes to speed setting.
• Use a sharp knife to cut into bars. Store in an airtight container for up to 5 days.