6 cups mini marshmallows divided
1/2 cup smooth peanut butter
6 cups rice krispies
2 tablespoons heavy cream
11 oz packages caramels unwrapped
1 1/2 tablespoons coarse sea salt
In large saucepan melt butter over low heat. Add 4 cups marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted. Stir in rice krispies and remaining 2 cups of mini marshmallows until well coated. Press into a greased 9x13 pan and set aside. Place caramels and heavy cream into a small bowl. Microwave in 20-30 second intervals until completely melted. Pour overtop krispie treats and spread until mostly covered. Sprinkle with sea salt and cool. Cut into bars using a sharp knife and serve. Store in airtight container for up to 5 days.