• Line an 8 or 9-inch square baking dish with parchment paper and set aside.

First Chocolate Layer

• Place 1 cup of chocolate chips and ½ tablespoon of butter in a medium, microwave safe bowl. Heat for one minute at 50% power, stir. Continue heating in 15 seconds increments at 50% power, stirring well in between, until the chocolate is fully melted and smooth.
• Gently stir in ½ cup of the rice krispie cereal. Transfer mixture to the prepared dish and spread in an even layer. Place in the refrigerator for 5 to 10 minutes or until firm.
• In a small, microwave safe bowl, combine the caramel bits and heavy cream. Microwave at 50% power for 30 seconds, stir. Continue heating in 15 seconds increments at 50% power, stirring well in between, until the caramel is fully melted and smooth.

Caramel Layer

• Carefully pour the caramel over the hardened chocolate layer and spread into an even layer using a greased offset spatula or spoon leaving ½ an inch border along the edges. Return to the refrigerator for 5 to 10 minutes or until firm.

Second Chocolate Layer

• Heat the remaining 1 cup of chocolate chips and ½ tablespoon of butter in a medium, microwave safe bowl. Heat for one minute at 50% power, stir. Continue heating in 15 seconds increments at 50% power, stirring well in between, until the chocolate is fully melted and smooth.
• Gently stir in remaining ½ cup of the rice krispie cereal. Spread mixture carefully over the set caramel layer and spread in an even layer. Place in the refrigerator for one hour or until completely firm.
• Cut into small squares and serve chilled or at room temperature.