• Line a 9x13 baking pan with parchment paper. Set aside until needed.

For the Salted Caramel Sauce:

• Add the soft caramels, sweetened condensed milk, and butter to a medium sauce pan and heat over medium heat, stirring often, until the caramels are melted and the mixture can be stirred smooth and creamy. 15 oz soft caramels, 14 oz sweetened condensed milk, 2 TBS unsalted butter
• Remove from the heat and stir in the sea salt and vanilla extract. Set aside until needed. 1 tsp Sea Salt, 1/2 tsp vanilla extract

For the Rice Krispie Treats:

• Melt the butter over medium low heat in a large sauce pan. 6 TBS unsalted butter
• Add in all but 1 cup of the marshmallows and stir together till the marshmallows are almost completely melted. 16 oz mini marshmallows
• Stir in 1/2 cup of the salted caramel sauce.
• Pour in the cereal and remaining marshmallows, and stir them together. 9 cups crispy rice cereal
• Pour half of the cereal mixture into the prepared pan and press it lightly across the bottom of the pan into an even layer.
• Pour the caramel sauce over the top of the rice krispie layer.
• Drop the remaining rice krispie mixture onto the caramel in dollops, spreading around carefully an evenly, into an even layer as much as you can.
• Let the treats cool to room temperature and set for at least 2 hours.
• Cut into pieces and enjoy.