Line a 9×9-inch square baking pan with parchment, leaving an overhang on two sides so you can lift the bars out later. Lightly spray with nonstick cooking spray.

In a medium saucepan over low heat, add the butter and soft caramels. Stir gently until both are melted together—about 4–5 minutes.

Stir in the heavy cream, sea salt, and vanilla extract. You’ll notice the syrup turn glossy and fragrant—just the signal it’s time to pull off the heat.

Quickly pour the Rice Krispies into the caramel mixture, folding gently until every flake is coated. Work fast: the caramel sets up as it cools.

This is your moment for pecans, chocolate chips, or a sprinkle of toffee bits—whatever your heart desires.

With lightly buttered hands or a piece of parchment, press the mixture evenly into the prepared pan. Aim for uniform thickness—about one inch.

Cover the pan with plastic wrap and refrigerate for at least 30 minutes. The caramel firms slightly, the bars hold their shape, and that sweet chew balances the crunch.