This grown-up version of the popular rice krispie treat will satisfy the adults who are looking for a salty-sweet-caramelly dessert!
14 caramel candies (like Arcor)
1 teaspoon heavy cream or whole milk
1 teaspoon sea salt or kosher salt
4 tablespoons unsalted butter
10 ounces marshmallow fluff
3 and 1/2 cups rice crisp cereal
1 cup chopped Viennese Crunch
Lightly spray a 9x9 baking dish with cooking spray. Set aside.
In a small saucepan over low heat, melt the caramel candies and cream or milk. Stir until completely melted. Add the sea salt. Leave on low heat while you prepare the rest.
Melt the butter in a medium saucepan over low heat. Add the marshmallow fluff and stir until fully melted into the butter. Add in the cereal and stir until the cereal is fully coated. Gently fold in the salted caramel sauce and the Viennese Crunch chunks until just combined. You do not want the chocolate to melt completely or you will have completely chocolate treats, overpowering the salted caramel sauce.
Pour mixture into prepared baking pan and gently spread out evenly. Allow to cool on the counter for at least 30 minutes before cutting into squares. Store in an airtight container to retain softness.