Step 1

Line a large 18x13 inch sheet pan with parchment paper and set aside.

Step 2

Over low heat in a medium sized saucepan, melt together the white chocolate chips, crunchy peanut butter, and butter. Stir frequently to keep from burning. Make sure the heat is on low or your chocolate may seize if heated too quickly.

Step 3

Once melted, take the pan off heat and stir in the Rice Krispies cereal, mini marshmallows, and caramel syrup until completely incorporated.

Step 4

Use a ¼ cup measuring cup or scoop to drop large balls of the mixture onto the prepared sheet pans.

Step 5

Sprinkle all cookies with mini chocolate chips and sea salt before they start to set. (About ¼ teaspoon of chips and a few granules of sea salt on each cookie.)

Step 6

Let cookies firm up at room temperature for at least 20-30 minutes before plating and serving.