1. Prepare the Pan: Lightly grease a 9×13 inch baking pan with butter or non-stick cooking spray. For easier removal and cutting, you can line the pan with parchment paper, leaving an overhang on two sides to act as handles. Set aside. This simple step is crucial for preventing sticking and ensuring your treats come out perfectly.

2. Make the Salted Caramel Sauce: In a medium, heavy-bottomed saucepan, heat the granulated sugar over medium heat. Stir constantly with a heat-resistant spatula or wooden spoon as the sugar begins to melt. It will form clumps and then eventually melt into a smooth, amber-colored liquid. This process can take 5-8 minutes. Be patient and keep stirring to prevent burning.

3. Once the sugar is completely melted and has turned a beautiful amber color (like honey), immediately remove the saucepan from the heat. Carefully add the cubed butter all at once. The mixture will bubble up vigorously – this is normal. Whisk continuously until the butter is fully melted and incorporated.

4. Slowly pour in the heavy cream while whisking constantly. Again, the mixture will bubble and steam. Be cautious as the hot caramel can splatter. Continue whisking until the sauce is smooth and well combined.

5. Return the saucepan to low heat if needed to ensure everything is smooth, but typically this isn’t necessary if your ingredients were at room temperature. Stir in the 1 teaspoon of vanilla extract and 1 teaspoon of flaky sea salt. The salt will not only add flavor but also help to cut through the sweetness.

6. Pour the caramel sauce into a heatproof bowl or measuring cup and set aside to cool slightly while you prepare the Rice Krispie treats. It will thicken as it cools. You’ll want it to be pourable but not piping hot when you add it to the treats.

7. Prepare the Rice Krispie Treats Base: In a large pot or Dutch oven, melt the 6 tablespoons of unsalted butter over low heat. Don’t let the butter brown, just melt it gently.

8. Once the butter is melted, add the marshmallows to the pot. Stir continuously with a greased spatula or wooden spoon until the marshmallows are completely melted and smooth. Low heat is key here to prevent scorching and to keep the marshmallows soft and gooey.

9. Remove the pot from the heat. Stir in the 1/2 teaspoon of vanilla extract and the 1/4 teaspoon of fine sea salt. This small amount of salt in the base enhances the overall flavor profile.

10. Add the crispy rice cereal to the melted marshmallow mixture. Gently fold and stir with your greased spatula until the cereal is evenly coated with the marshmallow mixture. Work relatively quickly as the mixture will start to set. Ensure all the cereal is coated to avoid dry patches.

11. Assemble the Salted Caramel Rice Krispie Treats: Transfer half of the Rice Krispie treat mixture (approximately 3 cups) into your prepared 9×13 inch pan.

12. Using your greased spatula or lightly greased hands, gently press the mixture into an even layer in the pan. Don’t pack it down too firmly, as this can make the treats hard. A gentle, even pressure is all that’s needed.

13. Drizzle about half to two-thirds of the prepared salted caramel sauce over this first layer of Rice Krispie treats. You can use a spoon to create swirls or an even drizzle. Reserve the remaining caramel for the topping.

14. Carefully spread the remaining Rice Krispie treat mixture over the caramel layer. Again, press gently to form an even top layer. It can be a little sticky working with the caramel, so take your time.

15. Drizzle the remaining salted caramel sauce over the top of the treats. Use a spatula or the back of a spoon to spread it lightly if desired, or leave it in attractive drizzles.

16. Sprinkle generously with additional flaky sea salt over the caramel topping. This final flourish of salt enhances the flavor and adds a lovely textural contrast. The amount is up to your preference, but don’t be shy if you love that salty-sweet combination!

17. Cool and Cut: Allow the Salted Caramel Rice Krispie Treats to cool completely at room temperature for at least 1-2 hours, or until firm. You can speed up the process by refrigerating them for about 30-45 minutes, but letting them set at room temperature often results in a chewier texture. If refrigerated, let them sit at room temperature for 15-20 minutes before cutting for easier slicing.

18. Once firm, if you used parchment paper, lift the treats out of the pan using the overhangs. Place them on a cutting board.

19. Using a large, sharp knife (greasing the knife lightly can help prevent sticking), cut the treats into squares or bars. A 9×13 pan typically yields 12-16 generous squares, or more smaller ones.

20. Serve immediately or store in an airtight container.