Line a 9x13” baking dish with aluminum foil and lightly coat with nonstick spray.

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

Add ⅔ of the caramel melts and a pinch of flaky salt. Stir continuously until fully melted and smooth.

Stir in the mini marshmallows and continue stirring until completely melted. Reserve a handful of marshmallows for garnish.

Remove from heat and quickly fold in the Rice Krispies until evenly coated.

Transfer the mixture to the prepared pan. Let it cool for 1–2 minutes, then spray your hands with nonstick spray and gently press the mixture into an even layer.

Let cool to room temperature.

Top with a few extra mini marshmallows. Melt the remaining caramel and drizzle over the bars. Immediately sprinkle with flaky sea salt.

Let the caramel set, then lift from the pan and cut into bars.