• Grease a 9-inch square cake pan and line with parchment paper.

Rice Krispie Layer

• In a large pot, melt the butter over medium-low heat.
• Add marshmallows and continue cooking, stirring until marshmallows are melted and the mixture is smooth.
• Remove from heat and stir in vanilla extract.
• Add cereal stir to coat the cereal.
• Spread cereal mixture into the prepared pan and gently press into the pan to create an even layer. Set aside.

Caramel Layer

• Add condensed milk, butter and sugar to a saucepan.
• Cook over medium-low heat, stirring constantly until the mixture thickens and turns a light golden brown, about 6-8 minutes.
• Remove from heat and pour over the Rice Krispies layer, using a spatula to spread it evenly over the cereal base.
• Place in fridge to set the caramel, about 15-20 minutes. (Place in the freezer for 5-10 minutes)

Chocolate Layer

• Place the chocolate in the top of a double boiler, or a large heat-proof glass bowl.
• Add the coconut oil and melt over simmering water until melted and smooth.
• Pour the chocolate over the caramel layer, using a spatula to spread it evenly over the entire top.
• Allow the chocolate to set before cutting into squares for serving.
• Store in the fridge for up to a week.