Step 1

Line a baking sheet with parchment paper or a silicone mat.

Step 2

In a large pot over medium-low heat, melt the butter. Add marshmallows and stir until smooth and gooey.

Step 3

Remove from heat and stir in caramel sauce and vanilla extract until fully combined.

Step 4

Fold in crispy rice cereal until fully coated.

Step 5

Let mixture cool slightly, then shape 2-tablespoon portions into flattened rounds using damp hands. Place on baking sheet.

Step 6

Cool completely at room temperature for about 30 minutes.

Step 7

Melt chocolate chips with vegetable oil in the microwave in 30-second intervals until smooth.

Step 8

Spoon melted chocolate over cookies. Let chocolate drip slightly down the sides. Sprinkle with sea salt if desired.

Step 9

Let set for 30 minutes at room temperature or 15 minutes in the refrigerator.