Combine all the ingredients in a saucepan over medium-low heat. Whisk to combine, then cook and stir until the mixture is bubbling. Cook for 5 to 6 minutes until it slightly thickens and is smooth. Remove from heat and let it cool to room temperature – it will thicken as it cools!

This will make extra caramel sauce, so store it in the fridge!

Line a 9x9-inch baking dish with parchment paper or spray it with nonstick spray. You can also use a 9x13 inch baking dish, the squares just won't be as thick!

In a large pot, melt the butter over low heat. Once the butter is melted, stir in the mini marshmallows. Stir until the mixture is creamy and the marshmallows have melted. Stir in the caramel sauce until combined.

Turn off the heat and fold in the brown rice krispies. Completely mix until all the rice cereal is mixed in. Stir in the larger marshmallows and fold them in for a few minutes - this will create larger marshmallow pockets like you see in the photos above! Press the mixture into the dish. I like to press it down with a piece of parchment paper so it gets super smooth on top and it doesn't stick to the spoon. Let them set for about an hour. Slice into squares and serve! You can also drizzle with extra caramel if you'd like or even sprinkle them with sea salt.