Place 1 cup of dark chocolate chips and ½ Tablespoon of salted butter in a medium-sized, microwave-safe bowl, heat for 1 minute and stir well.

Continue heating for 15 seconds and stir well between each heating until the chocolate is smooth and fully melted.

Mix in ½ cup of rice krispie cereal and then spread the mixture into the bottom of a 9x9 inch baking pan lined with parchment paper.

Place the pan in the refrigerator for at least 5 minutes or until hardened.

Heat the caramel bits and heavy cream in a second medium-sized, microwave-safe bowl for 30 seconds and stir well.

Continue heating in 15-30 second increments, stirring between each one, until the caramel is smooth and completely melted.

Spread the liquid caramel over the chocolate layer and gently spread it into an even layer. Leave about ½ inch on the edge of just the chocolate so the caramel doesn't spill over and under the chocolate.

Place the pan back in the refrigerator for at least 5 minutes or until the caramel has firmed up.

Heat the remaining chocolate chips and butter as directed above until smooth and creamy.

Gently fold in the remaining rice krispie cereal and then place dollops of the mixture all over the top of the caramel layer.

Carefully even out the chocolate to form an even layer all over the top of the caramel and bottom chocolate layer.

Place back in the refrigerator until completely hardened, about 1 hour.

Cut into squares and serve chilled or at room temperature.