Line a 9x13” baking dish with foil and give it a light mist of nonstick spray so everything pops out easily later.

In a large pot over medium-low heat, melt the butter. Once it’s melted, stir in about two-thirds of the caramel melts along with a good pinch of flaky sea salt. Keep stirring until everything is smooth and glossy.

Add in the mini marshmallows (save a small handful for the top!) and stir until melted and gooey.

Take the pot off the heat and quickly fold in the Rice Krispies. Stir until every last piece is coated in that caramel-marshmallow goodness.

Scoop the mixture into your prepared pan. Let it sit for a minute or two (it’ll be hot!), then lightly coat your hands with nonstick spray and press it into an even layer.

Let the bars cool at room temp. Once set, top with those reserved mini marshmallows.

Melt the remaining caramel and drizzle it right over the top. Sprinkle with flaky salt while the caramel is still warm so it sticks.

Once everything’s set, lift the foil out of the pan and slice into bars. Done and done!