Line a 9x13-inch baking dish with aluminum foil, making sure it hangs slightly over the edges for easy removal. Lightly coat the foil with nonstick spray and set aside.

In a large, heavy-bottomed pot, melt the butter over medium-low heat.

Once the butter is melted, add about two-thirds of the caramel melts along with a small pinch of flaky sea salt. Stir constantly until the caramel is fully melted and smooth.

Add the mini marshmallows (set aside a small handful for topping later) and stir until completely melted and well incorporated into the caramel mixture.

Take the pot off the heat and immediately fold in the Rice Krispies. Stir quickly and thoroughly until the cereal is evenly coated.

Pour the mixture into the prepared baking dish. Let it sit for 1 to 2 minutes to cool slightly. Then, spray your hands with nonstick spray and press the mixture gently into an even layer (don’t pack it down too firmly).

Allow the bars to cool completely at room temperature.

Once cooled, sprinkle the reserved mini marshmallows over the top. Melt the remaining caramel melts in a microwave-safe bowl in 20-30 second intervals, stirring in between until smooth. Drizzle the melted caramel over the bars, then immediately sprinkle with flaky sea salt.

Let the caramel drizzle firm up, then use the foil overhang to lift the bars from the pan. Cut into squares or rectangles.

Serve and enjoy, or store in an airtight container at room temperature.