Ingredients & Quantities**
**For the Caramel Layer:**
– 1 cup unsalted butter
– 1 cup brown sugar, packed
– 1 ½ cups sweetened condensed milk
– 1 tsp vanilla extract
– ¼ tsp salt
**For the Crunch Layer:**
– 4 cups crispy rice cereal (or cornflakes for a different crunch)
– 1 cup mini marshmallows (optional, for extra chewiness)
**For the Chocolate Layer:**
– 2 cups semisweet or milk chocolate chips
– 2 tbsp unsalted butter
#### **Optional Additions**
– **Nuts:** Add chopped pecans, walnuts, or almonds to the crunch layer for extra richness and flavor.
– **Sea Salt:** A sprinkle of sea salt over the caramel layer before adding the chocolate can enhance the flavor with a delightful sweet-salty contrast.
– **Vanilla Extract:** A teaspoon of vanilla extract in the chocolate layer will give it a more complex flavor.
#### **Tips for Success**
– **Watch the Caramel Carefully:** When making the caramel layer, be sure to stir constantly and watch for any signs of burning. Once it reaches a smooth consistency, remove it from the heat immediately.
– **Use a Nonstick Pan:** If possible, use a nonstick pan when making the caramel, as it will prevent the mixture from sticking and make cleanup easier.
– **Cool Before Cutting:** Allow the bars to cool completely in the pan before cutting to ensure they hold together well and don’t crumble.
– **Chill for Firmer Texture:** For a firmer, cleaner cut, refrigerate the bars for at least an hour before slicing.
#### **Instructions**
Continued on the next page
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