Chocolate Caramel Crispy Bars

Yields 9x13-inch pan

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 flattened. 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