In a large bowl, mix together 3 cups of Rice Krispe cereal and ¼ tsp salt. Set aside.
In a microwave safe bowl, melt together peanut butter and maple syrup. Stir until combined.
Add vanilla and mix well.
The mixture should hold together well and not be too liquidy (think regular rice krispe consistency). If it seems to wet, add more cereal 1/4 cup at a time until it reaches the desired consistency.
Press mixture into your prepared baking pan and set aside.
To Make the Caramel Layer:
Add all your ingredients to your [Vitamix|http://vitamixtrack.com/click.track?CID=292558&AFID=417333&ADID=1450715&SID=&NonEncodedURL=
] or high powered blender or food processor. Blend starting on low speed and increasing to high. Once the mixture no longer blends, scrape down the sides and repeat until a smooth caramel is formed. (This process could take a while and some patience, but it is worth it).
Spread caramel on top of crispy layer.
Put baking pan in the freezer to harden for at least 15 minutes, or until caramel is set enough to be covered in chocolate.
Chocolate layer/putting it all together:
Melt chocolate chips in the microwave or over a double boiler until smooth.
Cut your cookie/caramel creation into bars and put half of them back into the freezer while you coat the first half.
Dip the tops of your bars into the chocolate, or pour chocolate over the bars and smooth.
Repeat with remaining bars until all are coated.
Let sit at room temperature until chocolate is hardened, or put in the refrigerator or freezer to speed up the process.
Store in an airtight container in the refrigerator until ready to serve!
*The type of peanut butter you use could effect the amount of rice crispy cereal needed in this recipe! If you use a more liquidy peanut butter, you may need closer to 4 cups. See instructions for details!