Preparation

• Grease a 9×13-inch baking pan with cooking spray or butter to prevent sticking.
• In a large pot, melt the unsalted butter over medium heat. Once melted, add the brown sugar, corn syrup, and sweetened condensed milk. Stir until it comes to a gentle boil.
• Reduce heat and allow to simmer for about 5 minutes, stirring occasionally to prevent burning.
• Remove from heat, then stir in the vanilla extract and salt until combined.
• In a large bowl, combine rice cereal and chopped nuts. Pour the caramel mixture over the cereal and stir carefully until well coated.
• Transfer the mixture to the prepared baking pan and press down evenly with a spatula.
• Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
• Pour the melted chocolate over the pressed cereal mixture and smooth it out evenly.
• Allow the bars to cool at room temperature for at least one hour or place in the refrigerator for about 30 minutes to set.
• Once set, cut the bars into squares or rectangles as preferred.